Gamjatang Pork Bone and Potato Noodle Soup

Ingredients

• 800 g pork spare ribs
• 400 g potatoes, peeled and quartered
• 3 tbsp gochugaru (Korean chilli flakes)
• 2 tbsp doenjang (Korean fermented soybean paste)
• 5 garlic cloves
• 100 g dried glass noodles
• 4 spring onions
• 20 g fresh ginger, sliced

Method

1. 1

   Blanch the pork ribs in boiling water for 5 minutes to remove impurities. Drain and rinse.

2. 2

   Return the ribs to a large pot with 1.5 litres of fresh water, the ginger and 3 crushed garlic cloves. Bring to a boil, then simmer for 30 minutes.

3. 3

   Stir in the gochugaru, doenjang and remaining crushed garlic. Add the potatoes and simmer for 15 minutes until tender.

4. 4

   Soak the glass noodles in cold water for 10 minutes, drain and add to the pot. Cook for a further 5 minutes.

5. 5

   Ladle into deep bowls and top with sliced spring onions. Serve with steamed rice on the side if desired.