Gamjatang (Spicy Korean Pork Bone Soup)

Ingredients

• Pork bones (2 pounds, preferably neck or back bones)
• Water (8 cups)
• Onion (1 large, quartered)
• Garlic (6 cloves, minced)
• Ginger (1-inch piece, sliced)
• Potatoes (3 medium, peeled and cut into chunks)
• Gochujang (Korean red pepper paste) (3 tablespoons)
• Soy sauce (2 tablespoons)
• Sesame oil (1 tablespoon)
• Salt (to taste)
• Black pepper (to taste)
• Green onions (4, chopped (for garnish))

Instructions

1. In a large pot, place the pork bones and cover them with enough water. Bring to a boil for about 5 minutes to remove impurities. Drain the bones and rinse them under cold water.
2. Return the cleaned pork bones to the pot with 8 cups of fresh water, then add the quartered onion, minced garlic, and sliced ginger. Bring the mixture to a vigorous boil, then reduce the heat to low and let it simmer for 1 hour, skimming any foam or impurities that rise to the surface.
3. After an hour, add the chopped potatoes, gochujang, soy sauce, and salt. Stir well to incorporate the gochujang into the broth. Continue to simmer for another 30 minutes, or until the potatoes are tender and the meat is falling off the bones.
4. Once cooked, stir in the sesame oil and adjust the seasoning with black pepper to your liking.
5. Serve the Gamjatang hot, garnished with chopped green onions for a fresh touch.