How to Make Pork Bone Soup (Gamjatang)

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   1. Preparation and Parboiling

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   Soak pork backbones in water for at least 6 hours to remove blood, then wash thoroughly [00:07].

3. 3

   Place bones in a pot with water, whole peppercorns, bay leaves, ginger, and cooking wine [00:10].

4. 4

   Parboil for 30 minutes, then wash the bones one more time to remove impurities [00:16].

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   2. Main Seasoning and Stewing

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   In a large pot, combine the washed bones with 5 liters of water and add soybean paste and red pepper paste [00:18].

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   Add minced garlic, red pepper powder, dark soy sauce, soup soy sauce, and anchovy sauce [00:24].

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   Add kimchi, kimchi liquid, blanched radish greens, onion, torn green peppers, green onions, and mushrooms [00:31].

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   Add beef seasoning and boil on medium heat for 2 hours [00:41].

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    3. Finishing Touches

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    Add peeled potatoes and continue boiling on low heat for another hour until the potatoes are cooked [00:45].

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    Finish by adding torn perilla leaves and a generous scoop of perilla powder for aroma and thickness [00:49].

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    Serve hot once the soup reaches a deep, rich flavor [00:55].