Boneless Gamjatang (Pork Bone Soup)

After soaking the pork shoulder for 20 minutes to remove blood, cut it into large, bite-sized pieces.

Place the cut pork in a large pot. Add soybean paste and soju.

Boil over medium heat for 20 minutes in a pressure cooker. If using a regular pot, boil for at least 40 minutes.

Open the lid and add beef bone broth, potatoes, green onions, minced garlic, minced ginger, perilla seed powder, chili powder, powdered broth, and black pepper.

Add the blanched eolgari cabbage to the pot.

Close the lid and boil vigorously for another 10 minutes.

Turn off the heat, open the lid, and add the perilla leaves.

The boneless gamjatang is complete. Serve it with rice and enjoy.