This Korean-inspired soup is packed with flavours thanks to pork bones, chili paste, ginger, and garlic.
2 lbs pork neck bones, chopped
9 cups cold water
1 cup grated white onion
1 teaspoon grated ginger
1 tablespoon grated garlic
2 cups chicken stock
1/4 cups soy sauce
3 tablepoons red Korean chili paste
2 whole dried shiitake mushrooms
2 peeled Yukon gold poatoes (each cut in half - 4 total pieces)
1 cup julienned kimchi
1/2 cup sliced green onion
Sesame oil, to finish
Add bones and water to a large pot. Bring to a simmer and skim any foam that forms at the surface of the water, using a ladle. Simmer gently for 10 minutes.
Add grated onion, ginger, garlic, chicken stock, soy sauce, chili paste, and dried mushrooms to the pot. Bring to a boil then reduce to a low simmer. Cover the pot with a lid and keep at a very low simmer for two hours.
Add potato halves and cover the pot and simmer very slowly for one more hour. At this stage, the meat should be ready to fall off the bone and the potatoes are fully cooked.
Divide the contents of the pot into 4 serving bowls, and top each bowl with kimchi and green onions. Finish each bowl with a drizzle of sesame oil. Enjoy!