Gamja Tang (감자탕) - Hangover soup

This is probably my favorite dish in Korea.  There's a restaurant near my apartment that serves this stuff 24/7.  It's great for lunch, for dinner, for breakfast, before a night of drinking, at the end of a night of drinking, the morning after a night of drinking.  Anytime.  It's heavenly.  Granted, it takes a while to cook, but it seems easy enough.

Ingredients: (4 servings)
1kg pork spine
300-400g green cabbage
5 potatoes, peeled (~750g)
20 sesame leaves, torn big
1/2 big leek, sliced
1 red chili, sliced
1 green chili, sliced
3 spoons perilla powder or ground sesame seeds
pinch of salt

For the Broth:
1/2 big leek
1/2 onion
2 pieces ginger
1/2 cup soju (소주)
1 spoon doenjang (된장)
5 liters water

Spices:
4 spoons ground chilies
3 spoons each: minced garlic, chopped green chilies,
2 spoons each: shrimp sauce (새우젓), soy sauce, cheong ju (청주)
1/2 spoon ginger powder
pinch of pepper

Steps:

1. Soak spines in cold water 3-4 hours to remove blood.
2. Boil spines 10 mins in new water to remove fat.  Drain.
3. Add broth ingredients, spines to 5 liters water.  Cover and boil over medium heat for 3 hours.
4. Add spices to green cabbage.  Mix.
5. When spines separate, remove and discard leeks, onion and ginger.  Skim off excess fat.
6. Add potatoes and cabbage mixture.  Add sesame leaves, chilies, perilla powder.  Heat to boil.  Salt to taste.  Serve with rice.

Notes:

If you like the savory flavor of the perilla powder, add it just before serving the soup.