Gamjatang: Korean Pork Bone Soup

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Rinse the pork bones under cold water, removing any bone fragments. Soak in cold water for at least 30 minutes to remove blood and reduce gamey odor.
   ▶ ≈1:37
2. 2
   Blanch the napa cabbage in boiling water for about 1 minute until softened. Remove and rinse with cold water. Trim the core and cut lengthwise into long strips.
   ▶ ≈2:43
3. 3
   Boil the soaked pork bones for 7 minutes to bring impurities to the surface. Drain and rinse each bone thoroughly under cold water, removing all excess fat and bone fragments to achieve a clean broth.
   ▶ ≈4:19
4. 4
   Place the cleaned pork bones in a pot with dried shiitake mushrooms, thinly sliced ginger, onion, doenjang, and 11 cups of water. Bring to a boil over medium-high heat, then reduce to medium and simmer for 1.5 hours to tenderize the bones and develop the broth.
   ▶ ≈6:19
5. 5
   Prepare the seasoning paste by mixing 6 garlic cloves, 3 tbsp gochugaru, 1 tbsp gochujang, 0.5 tsp black pepper, 3 tbsp fish sauce, 0.25 cup perilla seed powder, and 0.25 cup water together well.
   ▶ ≈11:08
6. 6
   After 1.5 hours, remove the shiitake mushrooms, cut into bite-sized pieces, and return to the pot. Add soybean sprouts, Korean green onion, potatoes, and the blanched napa cabbage strips (reserve perilla leaves and chopped green onion for garnish). Stir in the seasoning paste.
   ▶ ≈12:59
7. 7
   Continue cooking until the potatoes are tender and easily pierced. Add the perilla leaves at the very end and turn off the heat. Remove the ginger slices if desired. Serve garnished with chopped green onion.
   ▶ ≈14:18