Gamjatang
Ingredients
- 2 lbs pork neck bones
- 4 medium potatoes, peeled and quartered
- 1/2 head napa cabbage, cut into large pieces
- 1 cup perilla leaves (kkaennip)
- 4 green onions, chopped
- 6 cloves garlic, minced
- 1 inch ginger, grated
- 3 tbsp gochugaru (Korean chili flakes)
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp doenjang (Korean soybean paste)
- 2 tbsp perilla seed powder
- 6 cups water or broth
- Salt to taste
Contains: soy, gluten
How it starts
- 1
Parboil the pork neck bones for 10 minutes to remove impurities, then drain and rinse them thoroughly.
- 2
Return the clean bones to a large pot with 6 cups of water, doenjang, ginger, and garlic, then simmer covered for 60 minutes until the meat is tender.
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