In a large pot of boiling water, blanch pork for 3-5 minutes. Skim and discard any residue that floats on top, then drain and rinse.

In a soup pot add blanched pork with 10 cups of water, 2 Tsp Korean soybean paste, ½ onion and 1 head of garlic. Add in a spice bag with1 cinnamon stick, 4 anise stars, 1 bay leave, 2 cloves, 1 tsp coriander seeds. Bring to a boil then reduce heat and simmer 1 ½-2 hrs until meat is tender.

Toast sesame seeds until aromatic

In a mortar and pestle, grind the toasted sesame seeds with ⅓ cup gochugaru, 2 Tsp soybean paste, minced garlic, ginger, and fish sauce.

Once the pork is tender, add the diced potatoes and carrot and stir in the sesame/spice mixture. Bring back to a boil then reduce heat and simmer for 20 minutes, until vegetables are done.

Serve sprinkled with sesame seeds and a side of rice

For a more traditional soup, replace the carrots with kimchi or napa cabbage.