Gamjatang

Method

1. 1 Soak the pork bones in cold water for 1 hour to remove the blood, then blanch them in boiling water with ginger for 5 minutes.
2. 2 Wash the bones thoroughly, then simmer them with water, soju, and ginger over low heat for 1 hour until the meat is tender and separates from the bone.
3. 3 Combine doenjang paste, Korean chili powder, and minced garlic to make a sauce, then stir it into the pot.
4. 4 Add the small whole potatoes and blanched vegetables, and cook for another 25 minutes until the potatoes are tender.
5. 5 Sprinkle with shredded Korean perilla leaves and green onions, bring to a boil again for 2 minutes, then transfer the entire pot to the table.

With an appliance

• Pressure cooker 1 hr

  Replace step 2: cook the pork bones under high pressure for 25 minutes, then let them rest naturally for 15 minutes; reduce the cooking time to about 20 minutes, the meat will be tender and easily detach from the bone, and no monitoring is required. The potatoes in step 4 should still be cooked with the lid open for 15 minutes to prevent them from breaking apart.