Rinse the pork ribs several times under water and soak them for 30 minutes to remove blood.

Drain the ribs and remove excess water.

Boil the ribs with bay leaves, black peppercorns, soybean paste, and cooking wine to remove odor and impurities.

Boil for 10–20 minutes until the surface is cooked, then remove the ribs.

Prepare the seasoning mix with gochujang, chili powder, spicy chili powder, soy sauce, cooking wine, minced garlic, ginger powder, sugar, corn syrup, and plum extract.

Wash the boiled ribs under running water to remove impurities and trim excess fat.

Place the cleaned ribs in a pot, add the prepared seasoning mix, and pour enough water to cover the ribs.

Boil on high heat until it starts boiling, then reduce to low heat and simmer until the sauce thickens.