Jeju Gogi Guksu

Ingredients

• 1kg pork neck bones
• 600g pork belly, skin on, in one piece
• 4 litres cold water
• 1 onion, halved
• 1 leek, halved
• 8 garlic cloves
• 25g fresh ginger, sliced
• 1 tbsp black peppercorns
• 1 tbsp doenjang (soybean paste)
• 1 piece dried kelp, 10cm square
• 500g thick wheat noodles (jungmyeon)
• 3 spring onions
• 1 tbsp gochugaru (Korean chilli flakes)
• 1 tbsp toasted sesame oil
• 2 tbsp light soy sauce for soup (guk-ganjang)
• 1 tsp fine salt
• 1 tsp toasted sesame seeds
• 1/2 tsp ground black pepper

Before you cook

• Soak the pork bones in cold water for 1 hour, changing the water twice, then drain them.
• Shred the spring onions finely and keep them in cold water so they curl.
• Mix the gochugaru, sesame oil, sesame seeds and a pinch of salt into a small seasoning paste.
• Have a bowl of iced water ready for the cooked noodles.

Steps

1. Put the soaked bones in a large pot, cover them with water and bring it to a hard boil for 8 minutes.
2. Tip the bones into a colander and rinse each one under running water to wash off the scum.
3. Return the clean bones to the washed pot with 4 litres of fresh cold water and bring it back to the boil.
4. Add the onion, leek, garlic, ginger, peppercorns and doenjang, then lower the heat and simmer for 1 hour.
5. Lower the pork belly into the pot and simmer for a further 50 minutes, until a skewer slides through it easily.
6. Lift the belly out and press it between two boards under a weight for 20 minutes so it slices neatly.
7. Drop the kelp into the broth, turn off the heat and let it steep for 10 minutes.
8. Strain the broth through a fine sieve and season it with the light soy sauce, the salt and the black pepper.
9. Slice the pressed belly across into pieces about 4mm thick.
10. Bring a large pan of water to the boil and cook the noodles for the time on the packet, usually 5 to 6 minutes.
11. Drain the noodles and rinse them under cold running water, rubbing them with your hands to wash off the starch.
12. Dunk the noodles briefly back into the hot broth to reheat them, then divide them between four deep bowls.
13. Lay the sliced pork over each nest of noodles in an overlapping fan.
14. Pour the hot broth over until the noodles are just covered.
15. Top with the curled spring onion and a small spoonful of the chilli seasoning, and let each person stir it in.