A fiercely warming pork spine soup that extracts collagen and marrow from long-simmered neck bones into a rich, brick-red broth flavored with perilla leaves, fermented soybean paste, and gochugaru. The large potato chunks absorb the spicy, fatty broth while the meat clings to the bones with a tender, falling texture achieved only through hours of patient simmering.
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The Blanching. Drain the soaked pork bones. Add them to a large pot of cold water, bring to a rapid , and blanch for 10 minutes . Drain and rinse each bone thoroughly under cold running water to remove impurities. This step is non-negotiable for a clean broth.
The Long . Return the cleaned bones to the pot with 10 cups of fresh water. Bring to a , then reduce to a steady . Skim foam for the first 20 minutes . for 1.5 to 2 hours until the meat begins to loosen from the bone.
The Spice Paste. In a bowl, combine the gochugaru, doenjang, minced garlic, and soy sauce into a thick paste. Add this paste to the broth and stir to dissolve. The broth will deepen to a rich, opaque red.
The Potatoes. Add the halved potatoes to the spicy broth. for an additional 25-30 minutes until the potatoes are fully cooked through and have absorbed the spicy fat from the broth.
The Finish. Add the torn perilla leaves and for 5 more minutes. The leaves will wilt and release their distinctive anise-mint aroma. Drizzle with sesame oil, top with scallions, and serve directly from the pot with rice.
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