Here are the products we need. Thoroughly wash the knuckle, if necessary trimmed.

I cook in a slow cooker, but you can on the plate (then you have to add boiling liquid). Put shank, onion, 1 clove of garlic pepper in the bowl of a slow cooker; pour water and soy sauce to the liquid plated knuckle (maybe the liquid would need more, depends on your multi and the size of the shank - the main thing is to withstand the 8:1 ratio, i.e. 8 glasses of water pour 1 Cup of soy sauce). To this ratio I came experimentally. In fairness, I note that you use either Cccamp or Korean by Side.

Put in a mode "Fighting" for 2 hours. After this time, the knuckle is ready. Put it on a dish.

Mularky put in mode "Boiling/soup." Add the spices to taste. In a small amount of cold water diluted starch and send it to the boiling broth. Once it has thickened - ready. Chop the greens and garlic. Served with rice.