Gamja Tang (감자탕) - Spicy Pork Bone soup

Gamja tang (감자탕) is a food that I didn't eat when I was growing up because my mom never made it. Most people assume that the name means "potato soup" because gamja (감자) = potato and tang (탕)= soup. However, there are some who believe that the name is actually derived from the word "gamja bbyuh" (감자뼈), which apparently refers to the pork spine bone.

Ingredients
1.75 lbs. pork neck bones (ask the butcher to cut it into pieces about 2" x 2" x 2" or so)
a small knob of ginger cut into a few coins
1/2 medium onion, roughly chopped
1 tsp. whole black peppercorns
water

2 medium potatoes, about 1 lb.
2 serrano chiles
1 bunch of baby napa cabbage
2 stalks green onion

4 TBSP. gochoogaroo (고추 가루) = crushed red pepper
2 TBSP. dwenjang (된장) = fermented soybean paste (similar to miso)
1 tsp. sogogi dashida (소고기 다시다) = beef instant soup stock powder -- or you can just use salt
1 tsp. minced garlic
1 tsp. minced ginger
1 TBSP. deulggae (들깨)= perilla seeds

Directions
1. Place the pork neck bones in a heavy pot.  Add the ginger, onions, peppercorns, and enough water to cover the pork.

2. Bring the water to a boil and skim off the foam.  Cover and simmer over low heat for 2 hours.

3. Remove the pork and strain the broth.  I chilled mine in the refrigerator overnight and scooped out the fat.  If you don't want to wait this long, you can line a strainer with a a coffee filter or a paper towel.

Toss out the onions, ginger, and peppercorns.

4. Prepare the vegetables.  Wash the baby napa cabbage leaves and tear them into smaller pieces.  You can substitute other greens for the baby napa cabbage.  Some recipes call for ggaenip (깻잎), which are perilla leaves (also called "sesame leaves" or Japanese shiso), while others call for ssookgat (쑥갓), or edible chrysanthemum leaves.

Peel and cut the potatoes into large chunks. Some restaurants leave the potatoes whole, but I see no point in doing so.  The potato cooks faster and more evenly when you cut it.  Besides, a whole potato is not exactly bite-sized so will eventually need to cut it anyway.  Slice the serranos and green onions.  Set the green onions aside.

5. Return the pork to the pot with the strained broth.  Add the vegetables and remaining ingredients (except the green onions) and bring to a boil.  Cover and cook over medium heat about 15-20 minutes or until the potatoes are tender.

6. Garnish with the green onions and serve.