Gamjatang Pork Bone Stew

Instructions

1. Step 1

   Put 2500 ml water in the stockpot and bring it to a boil over high heat. Add the pork neck bones, return to a boil, and blanch for 8 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 1500.0 gr Pork Neck Bones, 2500.0 ml Water

   Cookware: Stockpot

2. Step 2

   Drain the bones in the colander and rinse them thoroughly under cool running water. Rinse residue from the stockpot.

   Cookware: colander, Stockpot

3. Step 3

   Return the bones to the stockpot with 2000 ml water, the onion, ginger, and 2 halved scallions. Bring to a boil over high heat, then cover partially and simmer over low heat until the meat is tender, about 90 minutes.

   Timer: 90 min (fixed)

   Ingredients used: 20.0 gr Fresh Ginger, 1.0 piece Onion, 2.0 piece Scallion, 2000.0 ml Water

   Cookware: Stockpot

4. Step 4

   Combine the doenjang, gochugaru, gochujang, garlic, soy sauce, fish sauce, salt, and black pepper in the mixing bowl to make a seasoning paste.

   Ingredients used: 2.0 gr Black Pepper, 45.0 gr doenjang, 15.0 ml Fish Sauce, 30.0 gr Garlic, 30.0 gr gochugaru, 20.0 gr Gochujang, 8.0 gr Salt, 30.0 ml Soy Sauce

   Cookware: mixing bowl

5. Step 5

   Remove and discard the cooked onion, ginger, and scallion pieces from the broth with the slotted spoon.

   Cookware: slotted spoon, Stockpot

6. Step 6

   Stir the prepared seasoning paste into the broth, then add the potatoes and napa cabbage. Bring to a boil over medium heat, reduce to low heat, and simmer until the potatoes are nearly tender, about 25 minutes.

   Timer: 25 min (fixed)

   Ingredients used: 400.0 gr Napa Cabbage, 4.0 piece Potato

   Cookware: Stockpot

7. Step 7

   Add the soybean sprouts, ground perilla seeds, torn perilla leaves, and the remaining 2 sliced scallions. Simmer over low heat until the sprouts are tender and the potatoes can be pierced easily, about 8 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 12.0 piece Perilla Leaf, 35.0 gr Perilla Seeds, 2.0 piece Scallion, 250.0 gr Soybean Sprout

   Cookware: Stockpot

8. Step 8

   Ladle the stew into bowls and finish with the toasted sesame seeds.

   Ingredients used: 10.0 gr Sesame Seed

   Cookware: ladle