Gamjatang

This is a representative Korean soup dish made by simmering pork neck and back bones, then adding potatoes, dried radish greens (or cabbage), perilla powder, and perilla leaves, seasoned to be spicy and hearty. Broth and Meat: Pork back and neck bones are simmered for a long time until the meat attached to the bones becomes tender and easily falls off. Main Ingredients: Potatoes, dried radish greens or cabbage, perilla leaves, green onions, mushrooms, etc. Potato Origin Theory: The most intuitive origin is that it was named after the potato, a starchy root vegetable used in the dish. Bone Part Origin Theory: Another explanation suggests it originated from a part of the pork back bone that was historically called 'gamja-ppyeo' (potato bone). Adding Noodles/Dumplings: After eating most of the meat, you can add ramen noodles, sujebi (hand-pulled dough), or glass noodles to the soup and boil it. Fried Rice: The meal is finished by stir-frying the remaining broth and ingredients with rice, seaweed flakes, sesame oil, and water parsley. Byeolhaejang-guk: This is a version of Gamjatang served individually in a hot pot (ttukbaegi), allowing one person to enjoy it as a meal.