Soak the backbone in cold water for 3 hours to drain the blood
If you change the water about once an hour, it will help remove the smell

Rinse the bloodless backbone with clean water, pour enough water to cover the backbone, add 1/2 cup of cooking wine, and bring to a boil
It's cleaner if you remove the foam from boiling for 10 to 15 minutes
If no more blood comes out, take it out and rinse it in cold water

Mix red pepper powder 3-4T, red pepper paste 1T, soybean paste 1T, soy sauce 1/2 cup, fish sauce 2T, and minced garlic 2T to make the sauce

Prepare 1/2 green onion, 2 to 3 bay leaves, dried radish greens, and 1/4 ripe kimchi
You don't have to add ingredients that don't have dried radish leaves or ripe kimchi
It takes a long time to cook, so if you do it up to here, you can think of it as almost done and slowly move on to the next step

Pour the prepared backbone and enough water to cover it in a large skillet, add about two-thirds of the sauce, and boil the meat until it is seasoned
Add 1/2 onions, bay leaves, and green onion leaves and boil together
Remove the bubbles that form when it starts to boil

Cut 3 potatoes into 1cm thick slices and soak in cold water
You can put it in a whole container, but it's good to cut it and put it in. It's good to eat it and it cooks quickly

The meat doesn't fall off smoothly, but when it's cooked, stir in the green onion and bay leaf
For 1/4 heads of cabbage kimchi, shake off the seasoning and boil it

When the ripe kimchi is cooked, add dried radish greens and bring to a boil
I bought dried radish greens earlier this year, boiled them, filled them with bottled water, and frozen them, so I washed them in water only once and put them frozen
If you're putting dried radish greens in the market, rinse it and squeeze a little bit
If the water is too watery, add more water and boil it

When the dried radish leaves boil, rinse the prepared potatoes and add the seasoning to soak the potatoes and dried radish leaves
Bring to a boil until meat is well separated from bones and softened

Add 1/2 onion, green onion, and 4T perilla powder and boil it one more soup, and you're done with a pot of delicious gamjatang^^
It's delicious because the meat is seasoned well, but I like dried radish greens and ripe kimchi more, but it's so good

I can't finish gamjatang at once because it's too much
On hot days like these days, boil as much as you want, leave the rest in the refrigerator and heat it up when you eat
When it's not enough, put the ingredients you want, such as perilla leaves, onions, green onions, and mushrooms, and boil it with 1 to 2 tablespoons of perilla seed powder to complete the delicious gamjatang~^^