Gamjatang (Spicy Pork Neck Bone Stew)

Soak the neck bones in cold water for 1 hour to draw out the blood, changing the water once midway.

~0 min

Why: Residual blood is the main source of gaminess — this waiting time is half of what makes gamjatang taste right.

Blanch the bones in boiling water with 1 slice of ginger and 1 Tbsp cooking wine for 5 minutes, then rinse the bones under running water.

~10 min

Why: Blanching and rinsing removes the impurities completely, leaving the broth clean and free of off-smells.

Watch out: Never reuse the blanching water — dump it and start with fresh water.

In 10 cups of fresh water, simmer the bones with the onion, 1 stalk of green onion, ginger, and cooking wine over low heat for 70 minutes.

~70 min

Watch out: A constant hard boil turns the broth cloudy and bitter — lid half on, keep it at a gentle simmer.

Mix the doenjang, gochugaru, gochujang, soup soy sauce, and garlic into a seasoning paste.

~3 min

Fish out the onion and ginger, then add the potatoes in large chunks along with the seasoning paste and boil 20 minutes.

~20 min

Add the cabbage leaves and boil 10 more minutes.

~10 min

Add the perilla seed powder, perilla leaves, and remaining green onion, and turn off the heat within 2 minutes.

~3 min

Why: Perilla seed powder goes in last — boiled too long, it turns the broth murky-thick and bitter.

Taste and finish with salt or soup soy sauce.

~2 min