Gamjatang

Prep: 1 hour, 15 minutes Cook: About 3 hours Makes: 6 servings The following recipe was developed by David Hammond in consultation with chef Edward Lee. For the pork spine, you may have to go to a butcher or a specialty Asian market. 2 pounds pork spine or neck (may substitute other bone-in cuts, like ribs) 18 medium cloves garlic, chopped 1 large onion, chopped 1 medium leek, chopped 1⁄4 cup gochugaru (Korean chile powder) 1⁄4 cup soy sauce 1⁄4 cup doenjang (Korean soybean paste; may substitute miso) 2 tablespoons gochujang (Korean chile paste) 1 tablespoon sugar 4 large potatoes, cut into 1-inch cubes 8 shiitake mushroom caps (or other Asian mushrooms, dry or fresh) 2 tablespoons chopped perilla leaves (or sub with shiso) 2 tablespoons perilla seeds (or ground sesame seeds) 2 teaspoons ground black pepper 4 teaspoons chopped green onions Steamed white rice 1 Soak pork meat and bones in a large stockpot of cold water for 1 hour. Drain and add 4 quarts water to the pot. Heat to a boil over high heat. Boil 5 minutes, then drain. 2 Add another 4 quarts of water to bones; heat to a boil. Add garlic, onion and leek; lower heat and simmer, 2 hours. 3 In a small bowl, mix the gochugaru, soy sauce, doenjang, gochujang and sugar into a paste. 4 Add potatoes and mushrooms to the pot; heat to boil. Add paste. Lower heat and simmer until potatoes are soft, about 25 minutes. 5 Serve in bowls with perilla leaves and seeds, black pepper and green onions, accompanied by rice. Nutrition information per serving: 558 calories, 25 g fat, 7 g saturated fat, 73 mg cholesterol, 64 g carbohydrates, 10 g sugar, 24 g protein, 1,456 mg sodium, 8 g fiber