[The above ingredients are the amount you hold based on 2.3kg of back bone]. [The original recipe in Jongwon Baek's secret recipe is as follows based on 600g of pork back leg meat]
Pork Back-bone Stew Seasoning
Doenjang 4 1/2 tablespoons, red pepper paste 1 tablespoons, thick red pepper powder 3 tablespoons, ground garlic 2 1/2 tablespoons, beef soup 1 tablespoon, 1/2 tablespoon of MSG
Ingredients for Jongwon Baek gamjatang
600g of pork hind legs, 17 cups of water, 2 potatoes, 3 green onions, 1/2 onions, 20 perilla leaves, 4 tablespoons of perilla powder, 3 cheongyang peppers, a little pepper, rice spoon, paper cup standard

Wash the pork backbone thoroughly

Boil it in boiling water for about 10 minutes

Wash it again with cold water.
[When you use the back leg, you can start from the bottom without blanching]

Add enough water to cover the pork backbone.
I put in about 4,500ml, but for the back leg, you can put in about 17 cups.

Add soybean paste and simmer for 1 hour and 20 minutes when it starts to boil. The heat is medium heat.
If pork backbone or hind legs are not frozen or fresh, add onion in advance.

Prepare the rest of the ingredients while the pork backbone is boiled.
Cut the green onion in half, and shred the onion. And cut Cheongyang red pepper diagonally, and cut perilla leaves into 3~4 pieces.

Peel the potatoes and cut them in half.

It's boiled for an hour and 20 minutes. The soup got thicker and boiled down a lot.

Put the potatoes in first

Add all the seasoning for gamjatang (red pepper powder, red pepper paste, garlic, perilla powder, dasida, MSG)

There are beef tashida and Miwon in Jongwon Baek gamjatang. That's how you can get the taste of gamjatang from a restaurant.

Add green onions and onions after seasoning.
It is good to leave some of the green onions for the last garnish.

Boil for another 20 minutes if all the ingredients are added.

Transfer the boiled pork back-bone stew to a hot pot for another 20 minutes and place the perilla leaves, peppers, and green onions left for garnish.

And if you put it on the fire and boil it, you will naturally bring out soju from the refrigerator.

Pork back-bone stew sauce
Soy sauce 1: Water 1: Vinegar 0.3: Sugar 0.3
Make the gamjatang sauce with the ratio and add the tenderloin according to your taste.

I hope you make delicious Jongwon Baek gamjatang. ^^