Gamjatang감자탕

Video

Ingredients

• 1.4 kg (3 lb) pork neck bones, with meat
• 7 cups water
• 3 potatoes, peeled and cut into chunks
• 6 napa cabbage leaves
• 100 g (3.5 oz) mung bean sprouts
• 1 onion, halved; white part of a scallion; 5 cloves garlic; a slice of ginger; black pepper (for the broth)
• 3 tbsp gochugaru, 2 tbsp doenjang, 1 tbsp gochujang, 1½ tbsp minced garlic, 1 tsp minced ginger, 2 tbsp rice wine, 1 tbsp fish sauce (seasoning base)
• Perilla leaves and green chilies, sliced, optional
• 1 tbsp ground sesame or perilla seeds

Steps

1. 1Soak the bones in cold water for at least an hour, changing the water occasionally, then drain.
2. 2Boil the bones for 10 minutes in fresh water, then drain and rinse well to remove scum.
3. 3Simmer the bones with the onion, scallion, garlic, ginger and pepper for about 1½ hours, then strain and reserve the broth (discard the aromatics, keep the bones).
4. 4Boil the potatoes separately until nearly cooked, and parboil the cabbage briefly, then tear it into pieces.
5. 5Combine the broth, bones, potatoes, cabbage and seasoning base in a clean pot, and boil for 10–15 minutes until the potatoes are fully cooked.
6. 6Add the bean sprouts, perilla leaves, chilies and ground sesame seeds, and simmer for a few more minutes until softened. Serve with rice.