Gamjatang (Pork Bone Soup)

Place the refrigerated pork backbone in a pot, fill with water, add 2 tbsp of sugar, and soak for 30 minutes to draw out the blood.

Rinse the pork backbone in cold water, drain, place in a large stockpot, and add water.

Add 1/2 cup of soju and 1 tbsp of whole peppercorns to the pot, turn on the heat, and boil for 5 minutes as a preliminary step.

Rinse the parboiled pork backbone in cold water, drain, and wash the large stockpot thoroughly to remove bone fragments.

Fill the pot with 4L of water, add 7 garlic cloves, 1 tbsp of soybean paste, and 1 stalk of green onion, then cover and boil for 1 hour and 40 minutes.

In a bowl, mix 3 tbsp of red chili powder, 2 tbsp of soybean paste, 2 tbsp of minced garlic, 1/3 tbsp of minced ginger, 1 tbsp of salt, 1/4 tbsp of MSG, and half a cup of water to make the seasoning paste.

Remove the boiled pork backbone, pour the broth into the pot, and season the pre-boiled dried radish greens (500g) with 3 tbsp of the seasoning paste, 3 tbsp of perilla seed powder, minced garlic, soybean paste, green onion, minced ginger, and perilla seed powder.

Add the seasoned radish greens to the pot and place 5 potatoes, cut in half, evenly throughout.

Prepare the toppings: 1 stalk of sliced green onion, 3 Cheongyang chili peppers, 12 perilla leaves, the remaining seasoning paste, 3 tbsp of roasted perilla seed powder, and 3 pinches of black pepper.

Place the pork backbone in the pot using a rack and pour in the rich bone broth.

Add the prepared potatoes, seasoned radish greens, sliced Cheongyang chili peppers, perilla leaves, green onion, seasoning paste, 3 tbsp of roasted perilla seed powder, and 3 pinches of black pepper.

Turn on the heat, stir in 1 tbsp of red chili powder, cover, and boil for about 15 minutes.