Gamjatang

Ingredients

• 1.5kg pork neck bones (gamjatang bones)
• 2 tbsp doenjang, for blanching
• 1 tbsp whole black peppercorns
• 1 onion, halved, for the stock
• 6 spring onions, whites reserved for the stock
• 4 large floury potatoes, peeled and halved
• 200g napa cabbage leaves or dried radish greens, blanched
• 3 tbsp gochugaru
• 2 tbsp doenjang, for the seasoning paste
• 1 tbsp gochujang
• 8 garlic cloves, minced
• 1 tbsp minced fresh ginger
• 3 tbsp soup soy sauce (guk-ganjang)
• 2 tbsp Korean cooking wine or mirin
• 2 tsp ground perilla seeds, plus more to serve
• 2 green chillies, sliced

Before you cook

• Soak the pork neck bones in cold water for 1 hour, changing the water twice, to draw out the blood
• Peel and halve the potatoes
• Blanch the cabbage leaves in salted water for 2 minutes and squeeze them dry
• Mince the garlic and ginger, and mix them with the gochugaru, doenjang, gochujang, soy sauce, cooking wine and perilla seeds into a seasoning paste

Steps

1. Drain the soaked bones and put them in a large pot with cold water to cover.
2. Bring the pot to a boil and let it bubble hard for 8 minutes.
3. Drain the bones into a colander and rinse each one under cold running water to wash off the grey scum.
4. Scrub the pot clean and return the bones to it.
5. Add fresh water to cover by 5cm, along with the doenjang for blanching, the peppercorns, the halved onion and the spring onion whites.
6. Bring the pot to a boil, then lower the heat and simmer for 1 hour and 15 minutes until the meat is nearly tender.
7. Fish out and discard the onion and spring onion whites.
8. Stir the seasoning paste into the broth until it dissolves completely.
9. Add the halved potatoes and the blanched cabbage, pushing them down into the liquid.
10. Simmer for 30 minutes until a knife slides into the potatoes without resistance.
11. Taste the broth and add soup soy sauce or salt as needed.
12. Scatter over the sliced green chillies and the remaining spring onions cut into lengths.
13. Dust the surface with extra ground perilla seeds and bring the pot to the table.
14. Serve with rice, and offer small bowls so everyone can gnaw the bones properly.