Pork Backbone Stew Sauce (Quick Version)

Soak the pork backbone in cold water to remove the blood.

Blanch the backbone in boiling water, then rinse.

In a pot, add the backbone, water, green onion, garlic, and ginger, and boil.

When the meat is tender, take it out and set aside.

Cut onion, green onion, chili peppers, etc. into bite-sized pieces.

In a bowl, mix gochujang, red pepper powder, soy sauce, sugar, minced garlic, pepper, and rice wine to make the sauce.

Add the backbone, assorted vegetables, and seasoning sauce into the pot and mix well.

Add a little water and boil over high heat.

Simmer on medium-low heat until the broth becomes rich.

Add perilla powder and Cheongyang chili pepper as desired, and bring to a boil once more.