กัมจาทัง (ซุปกระดูกหมู)

Soak the Pork Bones

• Soak 1.5kg pork spine bones in cold water for 2 hours to remove blood
• Change the water every 30 minutes for a cleaner taste
• Rinse thoroughly under running water when done

Blanch the Bones

• Place bones in a large pot with plenty of water
• Add 1 green onion, 5 garlic cloves, and 1 piece of ginger
• Boil over high heat and skim off foam and impurities
• Blanch for 10 minutes, then rinse bones in cold water

Make the Broth Base

• Place cleaned bones in a large pot
• Add 3L water, 1 green onion, 1 onion, and 10 garlic cloves
• Bring to boil, then reduce to medium and simmer for 1 hour
• Skim foam occasionally for a clear broth

Prepare the Seasoning Paste

• Mix 4 tbsp gochugaru, 1.5 tbsp doenjang, 1 tbsp gochujang
• Add 3 tbsp soup soy sauce, 2 tbsp fish sauce
• Add 2 tbsp minced garlic, 1 tsp ginger juice
• Mix all ingredients thoroughly

Prepare Vegetables

• Peel 4 large potatoes and quarter them
• Cut 200g dried radish greens into 5cm pieces
• Fold 10 perilla leaves in half
• Slice 2 cheongyang peppers and 1 red pepper diagonally

Add Seasoning and Simmer

• After 1 hour, add the seasoning paste to the broth
• Add potatoes and simmer on medium for 20 minutes
• When potatoes are almost done, add radish greens
• Simmer 10 more minutes until greens are tender

Add Perilla Powder

• Add 5 tbsp perilla seed powder for nutty flavor
• Add perilla leaves and green onion
• Simmer 5 more minutes to blend flavors
• Taste and adjust with salt or fish sauce

Finish and Serve

• Top with sliced peppers
• Serve in the pot at the table
• Enjoy hot with steamed rice
• Add rice to remaining broth for a delicious finish