How to Make Spicy Pork Bone Soup (Gamjatang)

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   1. Preparation and Parboiling Unpack and wash the pork backbone thoroughly under cold running water [00:03]. Place the bones in a large pot, cover with water, and add bay leaves and cooking alcohol to remove the gamy smell [00:13]. Boil the mixture until impurities rise to the surface, then drain the water [01:05]. Rinse the parboiled bones individually in cold water to remove any remaining scum or bone fragments [01:12].

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   2. Primary Pressure Cooking Transfer the cleaned bones to a pressure cooker and add enough fresh water to submerge them [01:22]. Add the soybean paste (Doenjang) and seal the cooker; cook on high pressure for approximately 40 minutes [01:29]. While the meat cooks, wash and peel the potatoes, and clean the leeks and chili peppers [00:45]. Cut the potatoes into large chunks and slice the leeks and peppers into 2-inch segments [01:54].

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   3. Seasoning and Vegetable Addition Once the pressure is released, open the cooker and skim off any excess surface fat [02:33]. Add minced garlic, red pepper paste, red pepper flakes, black pepper, and beef stock powder to the broth [02:38]. Incorporate the potatoes, leeks, and green chili peppers into the pot [03:00]. Wash the dried radish greens (Siraegi) and cut them into manageable pieces before adding them to the stew [03:16].

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   4. Finishing and Serving Stir in the perilla seed powder to thicken the broth and add a nutty flavor [03:28]. Simmer the stew until the potatoes are completely soft and the flavors have melded [03:32]. Transfer the Gamjatang to a shallow pot and top with a large pile of fresh perilla leaves [03:36]. Bring the pot to a final boil at the dining table and enjoy with freshly cooked rice [03:49].