How to Make Boneless Gamjatang (Pork Bone Soup)

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   1. Meat and Ingredient Preparation Soak the pork in cold water for 1 hour to remove the blood [01:17]. Cut the pork into large 3x3cm chunks for a meaty texture [00:52]. Prepare the vegetables by cutting green onions into long strips [02:49] and roughly chopping the perilla leaves [03:09]. Peel the potatoes and cut them into 2-4 pieces depending on size, then soak them in water to prevent browning [03:17]. Blanch the young cabbage in boiling water, then rinse in cold water to remove the raw smell [03:33].

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   2. Initial Meat Boiling Place the meat in a large pot and add enough water to submerge it [01:40]. Add 2 tablespoons of soybean paste and 1/2 cup of soju to remove the gamey smell [02:03]. Boil over high heat, then reduce to medium-low and simmer for at least 30 minutes to tenderize the meat and create a base broth [02:38].

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   3. Seasoning and Simmering Skim off any excess fat or foam rising to the top of the pot for a cleaner taste [04:19]. Add the blanched cabbage, green onions, and potatoes to the pot [04:41]. Season with minced garlic, ginger, red chili powder, beef dasida, black pepper, and perilla powder [04:59]. Boil for another 15 minutes until the potatoes are fully cooked through [05:54].

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   4. Final Finishing Add a pack of commercial bone broth to the pot to add extra richness typically provided by pork bones [06:36]. Adjust the final seasoning with salt if necessary [06:51]. Add the fresh perilla leaves and boil for one final minute before serving [06:57].