Eolkeun Bone Hangover Soup 얼큰뼈해장국

Big pork neck bones with meat still attached simmer with dried cabbage greens (ugeoji) and green onion in a red, spicy broth, served in a black earthenware pot. For the eolkeuni ppyeo-haejangguk, hold a bone with tongs, pull the meat off with chopsticks, and dip it in sauce or lay it on rice. Keeping the rice separate rather than tipping it all in at once keeps the broth hot and thick to the end.