Homemade Gamjatang Fried Rice

Clean the potatoes, pork backbone, napa cabbage, green onion, onion, and perilla leaves thoroughly.

Soak the pork backbone in cold water for about 1 hour to remove excess blood, then boil it.

Cut the potatoes and vegetables into bite-sized pieces.

Add the pork backbone and vegetables to a pot along with gamjatang seasoning (gochujang, chili powder, soy sauce, minced garlic, etc.) and boil.

Once all the ingredients are cooked, take out some meat, potatoes, one ladle of broth, and some vegetables.

Add the broth, reserved ingredients, and rice to a pan, then stir-fry.

Add perilla leaves and green onion, stir-fry one last time, and it's done.