The pork bone neck is the part of the spinal column removed from the shoulder butt with no selection.
2 lb meaty pork neck bones
2 tbsp vegetable oil
Kosher salt and black pepper
1 tbsp gochugaru
1 tbsp doenjang
1 tbsp gochujang
2 tbsp soy sauce
2 garlic cloves, minced
1 tbsp mirin
6 tbsp wild sesame seeds
4 cup Pork Stock or water
2 lg Yukon Gold potatoes, peeled and cut in half
1 Korean or Anaheim chile pepper, seeded and cut in half
1/2 bunch scallions, cut into 1-inch pieces
6 perilla or shiso leaves
3 tbsp soy sauce
1 tsp grated horseradish or wasabi
1 tsp sugar
1 tsp Chinese mustard
1 tbsp rice vinegar
procedure
Preheat oven to 475F
Place bones in a roasting pan and coat with vegetable oil. Season well with salt and pepper. Roast for 20 minutes until golden brown and well caramelized, flipping once halfway through.
While bones are roasting, combine gochugaru, doenjang, gochujang, soy sauce, garlic, mirin, 3 tablespoons wild sesame seeds and 1 teaspoon black pepper in a small bowl and whisk thoroughly, making sure the gochujang is well integrated. Set Aside.
In a stockpot, combine the roasted bones, Pork Stock, potatoes, chile pepper, scallions and the gochugaru mixture and bring to a boil over medium-high heat before dropping to a simmer. Simmer for 45 minutes to 1 hour, partially covered.
Meanwhile, stir together all the ingredients for the dipping sauce in a small bowl until the sugar dissolves.
Once the flavors in the stockpot have mingled and the neck bones’ meat is very tender, garnish the soup with perilla leaves and the remaining 3 tablespoons wild sesame seeds. Serve immediately with rice and dipping sauce on the side for the neck meat.