= First Boil =
4 pounds - Pork Spine or neck bones with meat on
8 cups - water

= Simmer Ingredients =
Spine bones from first boil
1 cup - doenjang (Korean miso) paste
1 medium white onion
6 cloves garlic
8 cups - unsalted beef broth
large green onion (white only - reserve the green for third boil)
1 ounce - peeled ginger
10 whole or cracked (not ground) black pepper seeds

= Boil =
Spine bones from previous steps
Broth from "simmer step"
1 small Korean "white" radish (Daikon) (about 1 pound)
8 outer leaves of napa (Chinese) cabbage
4 ounces - dried gosari (fern brakken, fern sprouts)
8 cloves garlic
2 green chile peppers (mild)
1 or 2 red chile peppers (hot)
2 tablespoons - gochujang (red pepper paste)
2 oz - neutari beoseot 느타리버섯 (oyster mushrooms)
3 or 4 - pyogo beoseot 표고버섯 (shiitake mushrooms)
4 tablespoons - medium or fine ground red chile pepper
1/2 pound - soy bean sprouts

= Final =
6 green onions + the reserved green from the "simmer" step
2 ounces - paengi beoseot 팽이버섯 (enoki mushrooms)

= Optional =
1/2 cup - clotted ox(beef)blood
1 teaspoon - salt
1/2 cup - water