Gamjatang

🔥 Prep

• Rinse the 1 kg pork neck bones under cold water and place them in a large pot.
• Peel and cut the 3 potatoes into 2‑inch chunks.
• Roughly chop the 200 g cabbage into bite‑size pieces.
• Peel and mince the 2 tbsp garlic.
• Measure out 3 tbsp gochugaru and 1 tbsp soybean paste into small bowls.

🔥 Cook

• 1. Add the pork neck bones to the pot, cover with 8 cups water, and bring to a boil over medium-high heat for 5 minutes to remove impurities.
• 2. Drain the water, rinse the bones, and return them to the pot with fresh 8 cups water.
• 3. Bring to a boil again over medium-high heat, then reduce to low and simmer, uncovered, for 45 minutes, skimming any foam that rises.
• 4. Add the potato chunks to the pot and continue to simmer over low for 15 minutes.
• 5. Stir in the minced garlic, gochugaru, and soybean paste; mix well and simmer for another 10 minutes over low.
• 6. Add the chopped cabbage and simmer for 5 minutes more, or until the vegetables are tender.
• 7. Taste and adjust seasoning with salt if needed; keep the soup at a gentle low simmer until ready to serve.

🔥 Serve

• Ladle the hot gamjatang into individual bowls, ensuring each gets pork bones, potatoes, and cabbage.
• Garnish with sliced green onions or toasted sesame seeds if desired.
• Serve alongside steamed white rice and a side of kimchi for a complete Korean meal.