Steps

1. Briefly dip the 8 pork spare ribs in boiling water to remove impurities.
   🕒 01:48
2. Remove the pork spare ribs from the boiling water along with the scum and rinse their surfaces.
   🕒 01:56
3. Pat the rinsed pork spare ribs dry with paper towels. Key Tip: This skimming and drying process removes any gamey odor and enhances the flavor.
   🕒 02:40
4. In a bowl, combine 2-3 tbsp Gochujang, 4 tbsp Miso, 2 cloves minced garlic, 1 clove minced ginger, 1 tbsp Sugar, and 1 tbsp Korean chili flakes (if using). Mix well to create the seasoning paste. Key Tip: Korean chili flakes are sweet. If substituting with 'ichimi' (a Japanese chili powder), use less as it's spicier.
   🕒 02:50
5. Slice the long green onion diagonally into pieces about 1 cm thick.
   🕒 03:59
6. Peel the potatoes. If large, cut them in half; if small, leave them whole, so they are roughly bite-sized.
   🕒 04:14
7. Lightly pat the surface of the spare ribs dry with paper towels.
   🕒 04:40
8. Heat 1 tbsp sesame oil in a pot over medium-high heat. Add the pork spare ribs, patted dry, and sear until they develop a nice browned color.
   🕒 04:55
9. Pour the prepared seasoning paste over the seared spare ribs and toss to coat.
   🕒 05:58
10. Add the potatoes and 4 cups water. Stir everything together and bring to a boil.
    🕒 06:10
11. Once boiling, push the ingredients down into the soup as much as possible. Reduce heat to low, slightly crack the lid, and simmer to allow excess moisture to evaporate while cooking slowly.
    🕒 06:35
12. Add the sliced long green onions, cover again, and simmer briefly.
    🕒 07:07
13. For the finishing touch, generously sprinkle 2 tbsp ground white sesame seeds and mix into the soup and ingredients.
    🕒 07:32
14. Garnish with shiso leaves and add soy sauce to taste, if desired, to complete the dish.
    🕒 07:50