Korean Perilla Gamjatang (Nutty Perilla Pork Bone & Potato Stew)

Soak 1.2 kg of pork backbone in plenty of cold water for at least 30 minutes.

If the water turns very red, replace it once so the broth tastes cleaner and smells less porky.

Add the bones to boiling water and blanch over high heat for 5 minutes.

Rinse under cold water, rubbing around the joints and gaps to remove clotted blood and gray scum before simmering.

Place the cleaned bones and 2200 ml of water in a large pot, then bring to a full boil over high heat.

Skim the foam, lower the heat, and simmer for 40 minutes until the broth turns cloudy and heavier.

Stir 1 tablespoon doenjang, 2 tablespoons Korean chili flakes, and 1.5 tablespoons minced garlic into the broth.

Press any lumps against the ladle so the seasoning dissolves evenly instead of sticking to one spot.

Add 3 potatoes and 250 g of napa outer leaves, then simmer over medium low heat for about 20 minutes.

Keep the broth gently bubbling until a chopstick slides into the potatoes without force.

Stir in 4 tablespoons of perilla seed powder and cook 5 minutes more, just until the broth looks pale and creamy.

Add green onion and 12 perilla leaves, cover, and rest for 3 minutes before serving.