Korean Braised Pork Backbone

Soak 1.2 kg pork backbone in cold water for 30 minutes to draw out blood.

If the water turns red, change it once so the finished broth tastes cleaner and less gamey.

Bring a large pot of water to a strong boil, then blanch the bones for 5 minutes.

Rinse under cold water, rubbing away bone dust, gray foam, and clinging impurities from the surfaces.

Wash the pot, return the pork bones, and add 1200 ml water.

Dissolve 1 tablespoon doenjang into the liquid before boiling so it spreads evenly and builds the base flavor without lumps.

Add 2 tablespoons soy sauce, 1.5 tablespoons minced garlic, and 2 tablespoons gochugaru, then bring to a boil over high heat.

Once it boils, skim the foam so the broth stays clear.

Lower to medium-low heat and simmer for 60 minutes with the lid slightly ajar.

The liquid should bubble gently, and the meat between the bones should begin to loosen without drying out.

Add 300 g potato in large chunks and cook for 15 minutes, then add diagonally sliced green onion.

Braise 10 minutes more until the broth thickens and the potato yields to a spoon.