Directions

1. Blanch Napa cabbage leaves in salted boiling water until soft, about 2 minutes. Remove from water and drain. Set aside. In same salted boiling water, place pork ribs and bring back to boil. It will take about 5 to 8 minutes to get rid of residues. When it starts boiling again, drain and rinse under cold water one by one. Set aside.
2. In a cheesecloth or a spice bag, place all ingredients for flavor bag (1 bay leaf, 4-5 ginger slices, 2 green onions, 1 bulb garlic, 1/2 medium size onion, 1 Tbsp black peppercorn). Bind edges together tightly. In a large thick bottom pot, place blanched pork, flavor bag and all ingredients for broth (1/3 cup rice wine, 2 Tbsp. doenjang & 10 cups cold water). Stir doenjang into water, cover and bring it to boil over high heat. Then reduce heat to medium and simmer for 1 hour 30 minutes.
3. For the sauce, combine all ingredients for sauce (1/3 cup gochugaru, 2 Tbsp doenjang, 3 Tbsp fish sauce, 1/4 cup wild sesame seed powder, 2 Tbsp chopped garlic, 1/4 tsp black pepper, 3 Tbsp prepared soup broth) in a mixing bowl and set aside. Tear each Napa cabbage leaf into 4 to 5 pieces and mix with 1/3 of sauce we made. When soup’s done simmering, remove flavor bag and add prepared potatoes, cabbage and rest of sauce. Stir everything together, cover and keep simmering until potatoes are fully cooked, about 20 to 30 minutes. Stir occasionally.
4. In a wide shallow pot, place gamjatang about 3/4 way to the top of the pot. Top with Kkatnip, enoki mushrooms, rest of wild sesame seed powder, sliced green onions and chili. Serve on a table if you have a portable stove. Bring it to soft boil over medium high heat, then reduce heat to medium low, start stirring with a spoon to mix, garnish into soup bowls and you can start eating! Serve with a warm bowl of cooked rice or make fried rice after a little of the soup is left on pot. Enjoy!