Pork Backbone Potato Soup (Gamjatang)

Soak 2kg of pork backbone in water for 2 hours to draw out the blood.

Wash the blood-drained pork backbone thoroughly, place in a pot, cover with water, boil, then discard the water and rinse.

In a pot, combine the washed pork backbone, water, 4 bay leaves, 20 whole black peppercorns, and 1/2 cup of soju, and boil over high heat for an initial parboil.

Remove the parboiled pork backbone and rinse thoroughly under running water to remove any blood clots or impurities.

Place the cleaned pork backbone in a large pot, cover with water, and add 1/2 tsp of ginger powder and 5 tbsp of ginger wine.

Boil over high heat for about 1 hour, then reduce to medium-low heat once the broth develops, and simmer for a total of 2 hours.

Tear the dried radish greens into bite-sized lengths and mix with 2 tbsp of doenjang.

Prepare 5 medium-sized potatoes and add them whole.

Add the seasoned radish greens, 1 stalk of green onion, 10 Cheongyang chili peppers, 1/2 onion, 1 tbsp of gochujang, 1 tbsp of red chili powder, and 3 tbsp of minced garlic to the pot and boil evenly.

Prepare the anchovies as a powder and add an appropriate amount to add depth to the flavor.

Add a little black pepper powder and 4 tbsp of perilla seed powder, stir well, and boil once more to finish.