How to Make Hearty Pork Bone Soup (Gamjatang)

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   1. Meat Preparation Soak the frozen pork neck bones in cold water for at least 2 hours to remove blood [00:26]. Combine the soybean paste, chili paste, chili flakes, soy sauce, minced garlic, and beef Dasida to create the seasoning paste [00:46].

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   2. Initial Parboiling and Cleaning Parboil the bones in a large pot of boiling water to remove impurities [01:31]. Drain the water and scrub each bone thoroughly under cold running water to remove bone fragments and coagulated blood [01:58].

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   3. Making the Base Broth Place the cleaned bones back in the pot, cover with fresh water, and add peppercorns, bay leaves, and ginger [02:16]. Simmer for exactly 1.5 hours until the meat is tender and falling off the bone [02:40].

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   4. Preparing Vegetables Cut green onions into 5cm lengths and slice chili peppers [02:44]. Blanch the napa cabbage leaves in boiling water for 10 seconds, then squeeze out the moisture [03:42].

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   5. Final Cooking (Original Version) Combine 1 liter of base broth with 500ml of water and add 3 large spoons of the seasoning paste [04:11]. Add potatoes, green onions, peppers, and blanched cabbage, then simmer for 10 minutes [04:36]. Add the cooked meat and top with perilla leaves and perilla seed powder before serving [04:47].