Rinse the Pork Neck Bones well under cold water to remove any blood and bone fragments. Place them in a large pot and cover with fresh Water. Bring to a rapid boil for a few minutes to blanch, then drain and rinse the bones and the pot to remove scum.
Return the cleaned bones to the pot, cover with more Water, and add smashed slices of Ginger and a handful of Black Peppercorns. Bring to a boil, then reduce to a gentle simmer and cook for 1.5–2 hours, skimming foam occasionally, until the broth is fragrant and the meat is starting to separate from the bones.
Remove the bones from the broth and set aside to cool slightly. Pull or cut the meat from the bones into bite-sized pieces and discard any unwanted gristle; return the meat to the pot. Strain the broth if you prefer a clearer soup, then return it to the pot.
Season the broth by whisking in Doenjang, a spoonful of Gochujang, and a sprinkle of Gochugaru for color and heat. Stir in a spoonful of toasted Deulkkae Garu (perilla seed powder) for its nutty aroma, and add a splash of Soup Soy Sauce and a little Saeujeot (salted shrimp) to deepen the umami. Taste and adjust salt with Coarse Sea Salt as needed. Add minced Garlic Cloves for a fragrant boost.
Add peeled, large-chunked Potatoes to the simmering stew along with chopped Napa Cabbage. Simmer until the potatoes are tender and the cabbage has softened, about 20–30 minutes depending on size.
Toss in handfuls of rinsed Minari and sliced Green Onions toward the end of cooking and simmer for another 1–2 minutes so they keep some texture. Tear or chiffonade Perilla Leaves and stir them in just before serving for a fresh, herbal lift.
Finish with a small drizzle of fragrant Perilla Oil over each bowl to enhance the aroma. Serve the gamjatang piping hot with steamed rice and kimchi on the side.
