Boneless Pork Backbone Stew

Cut boneless pork for gamjatang into bite-sized pieces.

Cut potatoes, onion, and green onion into pieces suitable for eating.

Place the pork in a pot, add water, and bring to a boil.

Skim off the foam and add kelp and radish for broth.

Once the broth has developed flavor, add the potatoes, onion, green onion, and napa cabbage leaves.

Add and dissolve seasonings such as gochujang, doenjang, and soy sauce.

When the potatoes are cooked through, add perilla leaves, spicy green chili, and minced garlic.

Once all ingredients are fully cooked and the flavors have blended, the dish is finished.