Doenjang-jang spine

Overview

How to cook Doenjang-jang spine at home

Wash the pork backbone and soak it in water for two hours to replace the blood.
Heat oil in a pan, add rock sugar and stir-fry.
Fry until the buns are lifted, then add the backbone (the oil temperature is high, be sure to pay attention to safety when the bones are put into the pot, as the oil will easily jump out).
Fry the backbone meat in sauce until all the sugar and oil are absorbed, add soybean paste and light soy sauce, continue to stir-fry until the meat is fully occupied with the sauce, add water and add onions, ginger and aniseed. Bring to a boil over high heat, remove foam, cover and simmer over low heat. After half an hour, you can put the soup away and start cooking.
Add salt before serving.