Gamja-tang (Korean Pork and Potato Stew)

2 pounds St. Louis-cut pork ribs , cut into two 5- to 6-rib pieces

1 1/2 teaspoon s Diamond Crystal kosher salt ; for table salt use half as much by volume or the same weight

2 tablespoons vegetable oil

1 small white onion , quartered

9 medium garlic cloves , finely chopped

One 2-inch piece fresh ginger , peeled and finely chopped

3 tablespoons doenjang (Korean fermented soybean paste)

2 tablespoons coarse ground gochugaru (Korean chile powder)

1 quart homemade chicken stock or store-bought low sodium chicken broth

1 tablespoon fish sauce

1 1/2 pounds Yukon gold potatoes , about 2 to 3 inches in diameter, peeled

12 ounces daikon radish , peeled and cut into 2-inch pieces

1/4 head green cabbage , cored , leaves separated

1/4 cup perilla seeds

5 scallions , sliced 1/4-inch-thick on a steep bias

10 to 12 perilla leaves , stemmed and torn into quarters

1 hot Korean long pepper or serrano chile , stemmed and thinly sliced (optional)

Thinly sliced green cabbage core

Ingrédients