How to Make Gamjatang (Pork Back Bone Stew)

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   1. Preparation and Pre-boiling the Bones Soak the pork back bones in cold water for about 1.5 hours to remove the blood [00:08]. Prepare a pot of water and add bay leaves, 1 Tbsp of soybean paste, and ginger to prepare for pre-boiling [00:23]. Add the pork bones and boil them once to remove the pork smell and impurities [00:39]. Add 100ml of soju, boil for a short while longer, then drain the bones and wash them thoroughly under cold running water, especially between the joints [00:54].

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   2. Making the Main Pork Bone Stock Place the cleaned pork bones into a large pot and add 3.5L of water [01:48]. Add aromatics for the stock: one onion, 10 garlic cloves, green onion roots, one green onion stalk, a large piece of sliced ginger, and black peppercorns [02:08]. Cover the pot slightly and simmer for 1.5 hours until the meat is tender and the broth is rich [02:30].

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   3. Preparing Stew Ingredients Peel and cut large potatoes in half [02:51]. Chop green onions, Cheongyang chili peppers, red chili, and perilla leaves [02:59]. Prepare the ugeoji (blanched cabbage) by seasoning it with 1 Tbsp of soybean paste and 1 Tbsp of red pepper paste; mix well by hand [03:31].

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   4. Final Assembly and Cooking Remove the boiled pork bones from the stock and strain the liquid through a sieve into a wide pot [03:47]. Add the potatoes, seasoned ugeoji, chili powder, salt, beef Dashida, black pepper, and minced garlic to the strained stock [04:06]. Place the pork bones back into the pot and bring it to a boil over high heat [04:51]. Once boiling vigorously, add the sliced green onions, chili peppers, perilla leaves, and perilla seed powder [05:14]. Simmer until everything is well combined and the potatoes are fully cooked [05:43].