Hi everyone!

This is a continuation of what I was cooking in my 2nd vlog.

It is Dwejigukbap, or pork bone soup.

It is my husband's favorite so I thought I would try to make it at home.

It is usual made with pork legs but I made it with pork neck bones because it was just easier to purchase.

Pork bone soup is not seasoned.

Usually the person eating would season it with salted shrimp or sea salt.

It is a very comforting dish, especially for the wintertime. 

Being keto, I do not have this with rice but it is normally eaten with rice.

I also made gamjatang, which is a sort of spicy pork bone soup.

This soup has the same pork bone base but it includes seasoning.

People that are gluten free probably cannot eat this because it includes soy bean paste as a seasoning which is normally made with wheat. 

This is a very comforting dish as well and very hearty.

It usually comes with napa cabbage, onion, perilla leaves, potato and perilla powder but since I am doing the keto diet, I omitted the potatoes.

I wanted to make the dish as simple as possible and make it with accessible ingredients so I just added napa cabbage and onions to the bones. 

Because I am essentially cooking 2 dishes, it might be a little confusing. I hope it can be clear to you exactly what I did. If not, please do not hesitate to leave a comment!

Also, since this was part of my vlog, I did not take exact measurements when it comes to water.

Luckily, these dishes don't really need measurements for water and such.

Just boil for a longgggg time and it will taste good! 

Dwejigukbap(non-spicy pork bone soup)

1) Let pork neck bones sit in water for at least 30 minutes

2) Drain water and boil with fresh water, bay leaves and a little soju/sake for 10 minutes

3) Drain water again. Wash bones and meat thoroughly with water

4) Add a lot of water to pot and boil. Once boiling, lower heat to low and simmer for a couple hours. The longer the more flavorful the broth!

5) Around 3 hour mark, I separated the meat from the bones and put the bones back into the pot while keeping the meat in the fridge

6) From time to time, skim the top of the soup for fat layers

5) Eat with meat as topping, chives (see below), dadaegi (see below), diced green onion, salted shrimp and sea salt

gamjatang

1) Follow steps 1-4 above

2) Add 2T soy bean paste, 1 T Daisy's red pepper paste, 2T red pepper powder, 1T minced garlic, 2T liquid aminos, 3T fish sauce

-You might have to add more seasoning depending on how much water you have

3) Boil for 1 hour. Add veggies you are using and boil until cooked

4) Top with perilla leaves, perilla powder if using

Chives: chop quarter size amount of Chinese chives into 3 inch pieces. Sprinkle about 1/2 teaspoon of red pepper powder and 1 teaspoon of sesame oil

Dadaegi (red pepper paste): mix red pepper powder(coarse) with water until paste forms