How to Make Homemade Gamjatang (Pork Bone Soup)

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   1. Meat Preparation and Sauce Making Soak the pork spine in water with 3 tablespoons of sugar for 1 hour to effectively remove blood [01:50]. Meanwhile, prepare the seasoning sauce by mixing 2 tablespoons each of doenjang, gochujang, red pepper powder, soy sauce, cooking wine, and perilla powder with minced garlic and beef dashida [02:37].

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   2. Preliminary Boiling (Blanching) Place the soaked pork spine in a pot with water, bay leaves, a knob of ginger, and a cup of soju [03:21]. Once it boils, cook for an additional 10 minutes to remove remaining impurities and bone fragments [04:08]. Rinse the blanched bones thoroughly in cold water to ensure a clean taste [04:22].

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   3. Pressure Cooking Transfer the rinsed bones to a pressure cooker and add enough water to submerge them, along with one whole onion, a tablespoon of doenjang, and napa cabbage leaves [04:46]. Close the lid and boil on high heat until the weight starts rattling, then reduce to medium heat for 15 minutes [05:13]. Turn off the heat and let it steam for 5 minutes to tenderize the meat [06:01].

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   4. Final Pot Boiling and Finishing Transfer the pork spine and cabbage to a large pot, add peeled potatoes, and pour in the rich broth from the pressure cooker [06:45]. Add the prepared seasoning sauce and boil for 20 minutes until the potatoes are fully cooked through [07:11]. Add a handful of perilla leaves, cover, and boil for 3 more minutes before serving [07:27].