Gamjatang

Hearty pork-spine stew with potatoes in a spicy, bone-rich broth.

Ingredients

• 2.6 lb pork neck/spine bones
• 3 potatoes
• 2 tbsp gochugaru
• 1 tbsp doenjang
• 1 tbsp soup soy sauce
• 1 cup perilla leaves
• 2 scallions

Steps

1. Soak bones 1 hour, blanch 10 minutes, and rinse thoroughly.
2. Cut potatoes into large chunks; chiffonade perilla leaves and slice scallions.
3. Simmer bones with 8 cups water, doenjang, and soup soy: boil, then medium heat 50 minutes.
4. Add potatoes and gochugaru; cook 25–30 minutes until potatoes are fluffy and tender.
5. Stir in perilla and scallion for 2–3 minutes; turn off when broth tastes rich and slightly thick.
6. Serve hot and pick meat from the bones; dust with ground perilla seeds if desired.