Gamjatang

Instructions

1. Prepare the pork bones
   Rinse the pork bones thoroughly under cold running water. Place in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain and rinse the bones again to remove any impurities. This will help create a cleaner, clearer broth.
2. Make the broth
   Return the cleaned bones to the pot and add 8 cups of water or stock. Bring to a boil, then reduce heat to low and simmer, covered, for about 1.5-2 hours until the meat becomes tender and easily falls off the bone.
3. Prepare the seasoning paste
   While the broth is simmering, combine the minced garlic, Korean chili pepper flakes, fermented soybean paste, chili paste, ground perilla seeds, sesame oil, and black pepper in a bowl. Mix well to form a thick paste.
4. Add potatoes and vegetables
   Add the quartered potatoes and chopped onion to the pot. Continue to simmer for about 20-30 minutes until the potatoes are tender but not falling apart.
5. Season the soup
   Once the potatoes are tender, add the seasoning paste to the pot. Stir gently to incorporate, being careful not to break the potatoes. Add fish sauce or salt to taste. Simmer for another 10 minutes to allow the flavors to meld.
6. Finish with fresh ingredients
   Just before serving, add the torn perilla leaves (if using) and half of the chopped green onions. Let them wilt slightly in the hot soup for about 1-2 minutes.
7. Serve hot
   Ladle the soup, making sure each serving has pork bones, meat, and potatoes, into large individual bowls. Garnish with the remaining chopped green onions. Serve with steamed rice and kimchi on the side.