Pork Bone and Potato Stew (Gamjatang) – Triple-Boiled for an Authentic Restaurant Flavor

Steps

1. 1

   Mix sugar (3T) into water to make sugar water, submerge the pork spine bones, and soak for 1 hour to drain out the blood.

2. 2

   Prepare the sauce ahead of time: combine doenjang (2T), gochujang (2T), red pepper flakes (2T), dark soy sauce (2T), rice wine (2T), ground perilla seeds (2T), minced garlic (1T), and beef dashida (1T) in a bowl.

3. 3

   Place the pork bones in a pot with 10 bay leaves, 1 ginger knob, and 1 cup of soju; cover with water, bring to a boil, and cook for 10 minutes.

4. 4

   Rinse the parboiled pork bones thoroughly under cold running water.

5. 5

   Transfer to a pressure cooker with enough water to cover, add 1 onion, 1T fermented soybean paste, and 1 head of baby napa cabbage. Once the pressure valve rattles, cook on medium heat for 15 minutes, then turn off heat and rest for 5 minutes.

6. 6

   In a pot, combine the cooked bones, broth, cabbage, potatoes, and sauce. Cover and cook for 20 minutes, then toss in a generous handful of perilla leaves and bring to one final boil.