감자탕 전골 Gamjatang Jeongol (DF)

Pork back bones are slow cooked for over two hours in broth and then a final simmer with potatoes, shiraegi or dried radish greens (high in fiber and vitamins!), onions and scallion. Not as meaty as the ribs but so tender, falls right off the bone. Broth is rich, almost milky, from the starch in the potatoes, and earthy from the ground perilla seeds. Spice level low-medium. 

REHEATING INSTRUCTIONS 
Transfer to a wide pot/pan with broth to warm over stovetop.

ALLERGENS 
Pork, soy, wheat, sesame