Gamjatang / Korean Pork Bone Soup

Ingredients:

• 1-1,5kg pork bone (rinse pork few times and soak in cold water at least 30 minutes)
• 30g ginger, sliced
• 2tbsp doenjang (Korean fermented bean paste)
• 2 dried shitake mushroom
• 1 medium onion, sliced
• 1 dried red chili pepper
• 500g white cabbage
• 2 potatoes, peeled
• 200g soybean sprout, washed and strained
• 4 green onion, long cut
• 1 green onion, chopped for garnish
• 8-12 perilla leaves, washed

For seasoning paste (mix well until creamy):

• 6 cloves garlic, minced
• 3tbsp gochugaru (Korean hot pepper flakes)
• 1tbsp gochujang (Korean hot pepper paste)
• 3tbsp fish sauce
• 1/4cup deulkkae-garu (perilla seeds powder)
• 1/2tsp black pepper
• 1/2cup water

To-do:

1. Boil water in a pan. Blanch white cabbage for 1 minute and rinse with cold water and strain.
2. Tear the cabbage leaves in lengthwise to make it long bite size.
3. Using the same boiling water to boil pork and cover. Let it cook for 7 minutes over medium high heat. Strain the bones and wash with cold water to remove any foamy stuff. Then put into large pot.
4. Add ginger, soy bean paste, dried shitake mushroom, onion, dried red pepper and 11 cup of water. Cover and cook for 90 minutes over medium high heat.
5. Then take out the shitake mushroom, cut thinly and put back to the pot. 
6. Add cabbage, potatoes, soybean sprouts, green onions and seasoning paste. Cook for 30 to 40 minutes over medium high heat until the potatoes are fully cooked.
7. Add perilla leaves and stir. Garnish with chopped green onion.

Recipe from Maangchi