Place 4.4 lb of pork ribs in cold water and gently rub around the bones to remove any bone fragments from cutting. Rinse thoroughly. Then, soak them again in cold water for 30 minutes to remove blood. It's best to change the water once in between, and use water that's slightly less cold than ice water.

In a pot, add 12.5 cups of water, 0.9 oz of sliced ginger, and 0.5 tbsp of salt, then bring to a boil. Once the water is vigorously boiling, continue to boil for about 2 more minutes to allow the ginger flavor to infuse well and eliminate any off-smells.

Carefully add the blood-drained pork ribs to the vigorously boiling ginger water, making sure hot water doesn't splash. Add 0.4 cup (100ml) of soju (소주) and boil on high heat for about 2 minutes to remove impurities and any remaining blood from the bones. Strain the boiled ribs and discard the water.

Rinse the boiled pork ribs thoroughly with cold water about twice, then drain them in a colander.

Cut 1.1 lb of Korean radish (mu, 무) and 0.55 lb of carrots into large, bite-sized pieces. To prevent the edges from breaking apart during cooking, trim them into rounded shapes using a knife or peeler.

Prepare the spicy pork ribs seasoning sauce. Remove the seeds and skin from half a Korean pear (bae, 배), half an apple, and half an onion, then cut them into large pieces and place them in a blender. Add 0.85 cup (200ml) of water and blend until as smooth as possible.

To the finely blended fruit and vegetable mixture, add 0.85 cup (200ml) of brewed soy sauce, 0.4 cup (100ml) of cheongju (청주), 4 tbsp of light brown sugar, 2 tbsp of minced garlic, 2 tbsp of corn syrup, and 3 tbsp of gochugaru (고춧가루). Mix well to complete the seasoning sauce. (Medium-fine gochugaru is recommended).

In a pot of about 5-liter capacity (roughly 5.3 quarts), add the pre-treated pork ribs. Pour in the prepared seasoning sauce and mix thoroughly to coat the ribs evenly. Add 2 cups (500ml) of water, ensuring the ribs are submerged.

Add the prepared Korean radish (mu, 무) and carrots, along with 0.5 oz of sliced ginger, and bring to a boil over high heat. Once the broth boils, use a ladle to skim off the foam (clumps of gochugaru, oil, etc.) that forms on the surface, rinsing the ladle in water each time. (There's no need to constantly skim; if you don't rinse the ladle, the foam might return to the broth).

Leave the pot lid slightly ajar to allow off-smells to escape, then simmer gently for 15 minutes. (If the lid is not covered at all, the meat will not cook thoroughly).

Add 1 stalk of roughly chopped green onion and 4-5 cheongyang chili peppers (or more, or hotter peppers like Vietnamese bird's eye chilies, according to your preference). Sprinkle with 0.5 tsp of black pepper. (Black pepper is added later to preserve its aroma).

Cover the pot and simmer thoroughly over medium heat for 20 minutes. Check if the meat is tender enough; if you want it more tender, continue to simmer over medium-low heat with the lid on, or if you prefer a thicker sauce, reduce it over high heat until the liquid is almost gone.