Korean Gamjatang Pork Bone, Potato and Cabbage Stew (3 Servings)

Soak 900 g pork bones in cold water in the refrigerator for about one hour, then discard the water without splashing and wash your hands and utensils.

Put bones into a pot of boiling water and blanch about 7–8 minutes until the boil returns. Discard the water; do not rinse raw pork under running water. Remove foam and loose bone fragments.

Place blanched bones, 1.92 L fresh water, half an onion, five garlic cloves, four ginger slices and scallion white in a clean pot. Boil uncovered ten minutes, then cover and simmer 50–60 minutes until the meat is tender.

Mix 1 tbsp each gochugaru, gochujang, doenjang, soup soy sauce and minced garlic to make the seasoning paste.

Blanch 140–170 g cabbage in a separate pot for 4–5 minutes, drain, squeeze out moisture, cut into 5–7 cm pieces and coat with 1 tbsp of the prepared seasoning paste.

Halve three small potatoes and parboil in the cabbage water until almost tender. Do this while the bones simmer.

Remove spent aromatics and retain about five cups of stock. Add bones, seasoned cabbage, potatoes and remaining paste; boil about ten minutes. Add 6–8 sliced perilla leaves and two scallions, simmer 2–3 minutes, then finish with 1 tbsp ground perilla seeds and salt/pepper to taste.

Check that the pork pulls apart easily, then divide into three portions. Watch for bones; refrigerate leftovers in shallow containers within two hours, and reheat to 74°C.