Gamjatang (Spicy Pork Bone Soup)

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

Drain the soaked bones. Place them in a large pot with enough fresh water to cover. Bring to a rolling boil for 10-15 minutes to par-boil and remove any remaining scum.

Discard the cloudy water and rinse the bones thoroughly under cold running water, scrubbing off any remaining impurities. Clean the pot.