Perilla Gamjatang
Rich perilla gamjatang for 4 servings with auto-scaling to keep the broth balanced every time.
Instructions
- 1
Soak pork backbone in cold water for 30 minutes to remove blood.
- 2
Blanch the bones for 5 minutes, then rinse thoroughly.
- 3
Simmer bones in water for 40 minutes to build the base broth.
- 4
Add doenjang, chili flakes, and garlic, then simmer with greens and potatoes for 20 minutes.
- 5
Stir in perilla powder, cook 5 minutes, then finish with green onion and perilla leaves for 3 minutes.
Tips
Nutrition (per serving)
Adjust Servings
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