Prepare for a truly comforting and flavorful meal with this ‘Pork Back-Bone Stew with Perilla Seeds and Napa Cabbage’. This dish is renowned for its deep, savory broth, tender pork back-bones, and the delightful chewiness of aged napa cabbage (uguji). We start by carefully soaking the pork back-bones to remove excess blood, ensuring a clean and rich broth. Then, they’re simmered until incredibly tender, complemented by the nutty aroma of perilla seeds and the satisfying texture of the napa cabbage. It’s the perfect hearty dish for a chilly day, offering not just delicious food but also the fun of picking meat off the bones. This stew is generous enough to last for several meals, making it a wonderfully satisfying choice. You can customize the nutty flavor by adjusting the amount of perilla seed powder – enjoy a lighter, refreshing taste without it, or a richer, more robust flavor with it. For a dual taste experience, consider setting aside some broth before adding the perilla seeds. The combination of well-cooked napa cabbage and aged kimchi adds another layer of deliciousness. Get ready to create a memorable meal that will have everyone reaching for seconds!