Gamjatang (Spicy Pork Bone Stew)

Soak 1500g pork neck bones in cold water for at least 2 hours, changing the water several times, to remove impurities and blood.

Drain the pork neck bones and place them in a large pot. Add enough fresh water to cover, bring to a rolling boil, and blanch for 10 minutes.

Drain the blanched pork neck bones and rinse them thoroughly under cold running water, scrubbing off any remaining impurities. Clean the pot.