Korean Pork bone soup (Gamjatang, 감자탕)

Directions

• Prepare the bones
  • Soak pork backbones in cold water for 2–6 hours to remove the blood, changing the water occasionally.
  • Boil in water with bay leaves, garlic, and whole peppercorns once, then discard the water.
  • Rinse the bones thoroughly.
• Make the pre-made sauce
  • In a bowl, mix together: Gochujang(chilly paste), Doenjang(soy bean paste), soy sauce, Dasida, Sprite (or 2 tsp sugar) and stir well until smooth. Set aside.
• Make the broth
  • Add about 6 L of fresh water to a large pot.
  • Add 100 g whole garlic and bring to a boil.
  • Stir in the pre-made sauce until dissolved.
  • Add the cleaned bones, onion, and green onion roots (optional). Simmer on low heat, skimming off impurities as they rise. Replace only as much water as you remove when skimming, so the broth keeps its depth of flavor.
  • Let the bones simmer about 1 hour till the meat is tender and falls off the bone.
• Prepare vegetables while simmer the meat
  • Peel and dice 500 g carrot and 500 g potato into medium cubes.
  • Soak dried radish greens (100 g) and glass noodles (200 g) in separate bowls of water until soft(at least 30 mins). Change the radish green water once. 
  • Drain and cut radish greens into 10 cm pieces.
  • Thinly slice 100 g perilla leaves.
• Combine and finish
  • When meat soft enough, add carrots, potatoes, and radish greens. Cover and cook over medium heat for ~10 minutes.
  • When vegetables are soft, add soaked glass noodles, sliced perilla leaves, and 50 g (or more) perilla seed powder.
  • Cook 3 minutes, just until noodles are done.