
A gamjatang (Korean pork backbone potato stew) recipe made by simmering pork backbone thoroughly for a rich broth, then boiling it with a doenjang·gochujang-based seasoning, young napa cabbage greens, and potatoes. The key is to parboil the bones once to remove impurities, then simmer them for a long time to achieve deep flavor without any off-odor.
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