First, prepare the meat. For pork back-bone stew, you can prepare the backbone or neck bone. I chose the neck bone. The meat is softer and tastes better, so I prepared it with a neck bone.

First, soak 2kg of pork neck bone in cold water to drain the blood. I put it in for 1-2 hours. Drain the blood by changing it with clean water from time to time.

In the meantime, wash the half of the old kimchi that will go into the gamjatangae, and mix it with 3 tablespoons of red pepper powder, 1 tablespoon of soybean paste, 1 tablespoon of sesame oil, and 1/2 tablespoon of minced garlic.

I washed the ripe kimchi at home and seasoned it, so it's good to put Ugeoji or Siraegi instead of the ripe kimchi. Please wait for the seasoned ripe kimchi.

Blanch pork neck bones with enough blood in boiling water. You can boil it with regular water, but I used rice water to get rid of the smell of pork.

Blanch the blood-red pork neck bones in boiling water until they are slightly red. It is a process for removing impurities.

When the water starts to boil, turn off the heat and rinse the pork neck bones several times in cold water.

If you have 2 onions, 3 green onions, a handful of garlic, and (Wolgyesu leaves) in a clean pot, you can skip it if you don't have them.

I'm going to put the boiled pork neck bone and boil it with as much rice water as the neck bone is submerged. Add both potato without starch and 2 large spoons of soybean paste.

Please add soju. And boil them all together. The longer you boil it, the more you can taste Jinguk Gamjatang.

I'll cook it for about an hour. The longer you boil it, the stronger the taste of the soup and the softer the meat becomes. If you boil it for too long, the meat can break easily, so check and boil it.

Boil it for about an hour, and the onions and green onions will be mushy. If you boil it like this, the soup will get murky, so make sure to remove onions and green onions.

And add the ripened kimchi that was seasoned in advance.

Lastly, add 1 ladle of red pepper powder and 1 ladle of soy sauce, and 1/2 ladle of minced garlic.

Add 2 tablespoons of anchovy sauce.

Boil it for about 10 more minutes and it's delicious and savory gamjatang is done.