Soak the pork bones in water for at least 1 hour (3-4 hours for frozen bones), changing the water every 30 minutes to remove blood.

Prepare the seasoning by mixing chili powder, fish sauce, soy sauce, perilla seed powder, minced garlic, mirin, gochujang, and doenjang. Let it rest to enhance flavors.

Rinse the soaked pork bones under running water and blanch them in boiling water with bay leaves and soju for 10 minutes. Keep the lid open.

Prepare an aromatic pouch with onion, green onion, apple, garlic, ginger, and chili pepper. Add this to the pot with the blanched pork bones.

Simmer the pork bones with the aromatic pouch in enough water to cover the bones. Boil on high heat, then reduce to medium-low heat and simmer for 2 hours.

Remove the aromatic pouch and mix in the prepared seasoning. Simmer for another 30 minutes.

Add the potatoes and cook for 30 minutes. Then add blanched napa cabbage and perilla leaves, cooking for another 30 minutes.