• 2 lbs Pork neck or back bones (Can be found in most Asian supermarkets or local butcher shop. They can also be substituted with ribs)
  • 4 potatoes (I used Yukon potatoes this time around as I like the creaminess of it when stewed)
  • 3 green onions (or 1 big green onion/대파)
  • 10 perilla leaves
  • 1/4 head of kimchee that has been fermented for a long time (묵은지김치)
  • Ground perilla seeds (들깨가루)


  • 1 tbsp Korean red pepper paste/gochujang (고추장)
  • 1 tbsp Korean soy bean paste (된장)
  • 3 tbsp Korean red pepper flakes (고추가루)
  • 1 tbsp minced garlic
  • 1/2 cup soup soy sauce (국간장)
  • 3 tbsp Korean fish sauce (액젓)


  1. Submerge the pork neck in cold water for at least 3 hours (preferably overnight) to let the bones and meat bleed. If the water turns reddish pink, change it.
  2. Rinse the pork neck and place in Instant Pot and fill with enough water to cover the pork. Add about 1-2 oz of soju or sake and close and press the ‘Saute’ button to bring to a boil.
  3. Let it boil for about five minutes and then drain. Rinse the pork neck and set aside to cool.
  4. Make the sauce by combining all the sauce ingredients and set aside.
  5. Place the pork neck back into the Instant Pot and fill with enough water to cover the pork.
  6. Add the sauce.
  7. Wash the potatoes and slice in half. (I keep the skin on so the potatoes can better hold its shape after it is cooked.) Place on top of pork neck.
  8. Rinse the kimchee in cold water and place it on top of the pork and potatoes.
  9. Close the lid and set the Instant Pot to pressure cook for 25 minutes.
  10. After 25 minutes, let the it naturally depressurize for 5 minutes before releasing the steam.
  11. Open the lid and add water to desired taste.
  12. Add the perilla leaves and let it cook for another 5 minutes. Stirring occasionally.
  13. Serve with rice and other Korean side-dishes. Add preferred amount of ground perilla seeds before eating.
Boil pork neck and rinse
Make the sauce
Load the Instant Pot and prepare for deliciousness