Gamjatang (Spicy Korean Pork Bone Soup)

Rinse the pork neck bones, cover with cold water, and let soak for 60 minutes, changing the water once; this will draw out any remaining blood. Drain.

Transfer the bones to a pot, cover with some water, bring to a rolling boil, and cook for 10 minutes. Drain, rinse the bones thoroughly, and wash out the pot.

Return the bones to the clean pot, add 1800 ml water, half the onion, 3 garlic cloves, ginger slices, and the white part of the scallions. Bring to a boil, reduce the heat, cover, and simmer for 90 minutes, until the meat is tender and the broth turns milky and cloudy.

Meanwhile, boil the potatoes separately in water until about 90% done, roughly 15 minutes, drain, and peel. Blanch the napa cabbage for 2–3 minutes in boiling water with half the salt, cool, squeeze out excess water, and cut into strips.

Mix a paste from the gochugaru, gochujang, doenjang, fish sauce, 2 minced garlic cloves, black pepper, and 30 ml water. Toss the cabbage with half of this paste.

Strain the broth, discard the cooked onion, garlic, ginger, and scallions, then return the bones to the broth. Add the potatoes, cabbage, and the remaining paste; boil for 10–15 minutes so the potatoes become fully tender and absorb the seasonings.

Add the soybean sprouts, perilla leaves, and the green part of the scallions, and cook for another 2 minutes. Taste, adjust with the remaining salt if needed, sprinkle with ground perilla seeds, and serve the gamjatang hot.