Korean Gamjatang — Pork Spine Soup with Lard

Ingredients

• 1.5kg pork neck bones or pork spine, chopped into 8-10cm pieces
• 1 large onion, halved
• 6 garlic cloves, minced
• 3 tbsp gochugaru (Korean chilli flakes)
• 2 tbsp doenjang (Korean fermented soybean paste)
• 1 tbsp ground perilla seeds (optional — adds nutty depth)
• 3 medium potatoes, quartered
• 1 tbsp lard
• 2 spring onions, chopped
• Sesame oil for finishing
• Steamed white rice and kimchi to serve

Method

1. Blanch the pork bones: place in a pot of cold water, bring to a boil, boil for 5 minutes, then drain and rinse the bones under cold water. This removes blood and impurities.
2. Place the clean bones in a large pot with the halved onion and enough water to cover (about 2 litres). Bring to a boil, skim any foam, then simmer over medium-low heat for 1.5 hours.
3. Remove the bones. Pull all the meat off and return the meat to the broth. Discard the bones.
4. Add the potatoes, minced garlic, gochugaru, and doenjang. Simmer for 20 minutes until the potatoes are tender.
5. Stir in the lard and ground perilla seeds if using. The lard rounds the broth.
6. Top with spring onions and a drizzle of sesame oil.
7. Serve in deep bowls with steamed rice and kimchi.

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