Here is a concise summary of the provided transcript:
**Recipe:** Korean Gamjatang (Pork Bone Soup)
**Key Ingredients:**
* 2.5 lbs Pork spine/neck bones (~ $5)
* Napa cabbage (1 lb)
* Various vegetables (soybean sprouts, green onion, potato, perilla leaves)
* Korean seasonings (perilla seed powder, gochugaru, hot pepper paste, fish sauce)
**Cooking Steps:**
1. Prepare pork bones (wash, soak, blanch for 7 minutes, then clean)
2. Blanch napa cabbage
3. Boil pork bones with aromatics (ginger, onion, dried red chili pepper, Shiitake mushrooms) for 1.5 hours
4. Add various vegetables (except perilla leaves) to the pot
5. Mix in a homemade seasoning paste
6. Finish with perilla leaves and serve with side dishes (e.g., kimchi, fish cake, pickles)
**Cooking Time:** Approximately 2.5 hours (including preparation and boiling time)
**Servings:** Serves 4, with optional side dishes for sharing.
Here are the key facts extracted from the text, without opinions, numbered and in short sentences:
**Ingredients and Equipment**
1. Gamjatang is a Korean pork bones soup.
2. Pork spine bones or neck bones are used for the soup.
3. A package of pork bones is approximately 2.5 pounds and costs under $5.
4. Other ingredients include:
* Napa cabbage (or chard, bok choy, or other green vegetables)
* Dried red chili pepper
* Dried Shiitake mushrooms
* Ginger
* Onion
* Doenjang (Korean seasoning sauce)
* Kongnamul (soybean sprouts)
* Green onion (daepa)
* Potato
* Perilla leaves (optional)
* Garlic
* Gochugaru (hot pepper flakes)
* Hot pepper paste
* Ground black pepper
* Fish sauce
* Perilla seed powder (deulkkae-garu)
**Preparation and Cooking**
5. Pork bones are washed and soaked in cold water for at least 30 minutes.
6. Cabbage is blanched for about 1 minute.
7. Pork bones are initially boiled for 7 minutes, then washed and cleaned.
8. The pot is washed with soap before reusing.
9. The soup is boiled for 1.5 hours with various ingredients.
10. Vegetables are added to the soup, except for perilla leaves and green onion, which are used for garnish.
**Specific Quantities and Measurements**
11. 1 pound of napa cabbage is used.
12. 8 ounces of soybean sprouts are used.
13. 2-3 potatoes are used (depending on preference).
14. Seasoning sauce ingredients include:
* 6 garlic cloves
* 3 tablespoons of gochugaru
* 1 tablespoon of hot pepper paste
* 0.5 teaspoon of ground black pepper
* 3 tablespoons of fish sauce
* 0.25 cup of deulkkae-garu
* 0.25 cup of water
**Miscellaneous**
15. Perilla seed powder comes in three types, with the preferred type being white, hulled, and ground.
16. The dish can be reheated if desired.
17. Side dishes can be shared with family members, with the gamjatang serving 4 people.