How to Make Easy Homemade Gamjatang (Pork Bone Soup)

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   1. Meat Preparation Rinse the pork backbones in cold water to remove any loose bone fragments [00:46]. Soak the bones in cold water for at least 30 minutes to draw out the blood [00:57].

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   2. Preparing Cabbage Ugeoji Boil a large pot of water and add 3T of salt [02:01]. Blanch the cleaned baby Napa cabbage for 3-5 minutes until the stems are flexible, then rinse in cold water and squeeze out moisture [02:09].

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   3. Blanching and Cleaning Meat Add the soaked pork bones to the pot of boiling water (you can reuse the cabbage water for flavor) [03:32]. Blanch for 5 minutes, then discard the water and rinse each bone under running water to remove clotted blood and impurities [04:00].

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   4. Boiling the Broth Place the cleaned bones back in the pot with 6L of fresh water [04:18]. Boil with the lid open initially to let gamey smells escape, then cover and simmer for 1.5 to 2 hours until the broth is milky white [04:37].

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   5. Making the Seasoning Sauce Mix 2T gochujang, 6T doenjang, 3T minced garlic, 1T minced ginger, and 4T gochugaru in a bowl [05:56]. Add a ladle of the hot meat broth to the seasoning and mix well to allow the flavors to meld [06:30].

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   6. Final Assembly and Cooking Remove the bones from the pot to prevent the meat from falling off [07:20]. Add 1L of water to the broth if it has reduced too much [07:52]. Add sliced green onion, the prepared cabbage ugeoji, and about 2/3 of the seasoning sauce to the pot [07:56]. Add whole peeled potatoes, bean sprouts, and 90ml of roasted perilla oil [08:26]. Cover and boil for an additional 20 minutes [09:51].

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   7. Serving Arrange the cooked bones in a serving pot and top with the cabbage, bean sprouts, and potatoes [11:06]. Pour the seasoned broth over the top and garnish with perilla leaves before serving [11:48].