[Time for cooking] 1 ~ 2 hours [For] 4 ~ 6 people [Occasion] Daily meals, weekends, holidays [Ingredients] Backbone : 12~16 pieces Dried radish greens : 2 handfuls Onion: 1/2 piece Cheongyang Chili peppers : 2 pieces Perilla seed powder : 4 tablespoons Spring onion [Seasoning] Red chili powder: 4 tablespoons Soy sauce: 2 tablespoons Doenjang (soybean paste) 1 tablespoon Salted shrimp : 2 tablespoons Minced garlic: 2 tablespoons Soju or Mirin (cooking rice wine): 2 tablespoons [Cooking steps] Remove the blood from the bones by soaking them for at least 3 hours. It is good to change the water occasionally! Blanch the bones in boiling water once. (This helps to remove impurities.) Discard the bloody water and rinse the bones once in cold water. (This helps to remove secondary impurities.) Put the bones in a pressure cooker. Prepare two handfuls of boiled dried radish greens. Rinse the boiled radish greens several times in clean water and cut them into bite-sized pieces. Squeeze the wat...