Gamjatang (Spicy Pork Neck and Potato Stew)

Ingredients

• 2 lb. meaty pork neck bones
• 2 tbsp. vegetable oil
• Kosher salt
• black pepper
• 1 tbsp. gochugaru
• 1 tbsp. doenjang
• 1 tbsp. gochujang
• 2 tbsp. soy sauce
• 2 cloves garlic
• 1 tbsp. mirin
• 6 tbsp. perilla seed powder
• 1 tsp. black pepper
• 4 cups pork stock (see below) or water
• 2 large Yukon Gold potatoes (about 1 lb.), cut in half
• 1 Korean or Anaheim chile pepper (1 oz.), seeds removed and cut in half
• 1⁄2 bunch scallions, cut into 1-inch pieces
• 6 perilla or shisho leaves
• 3 tbsp. perilla seed powder, for garnish
• 3 lb. pork neck/chain bones
• 1 gallon water
• 1⁄2 bunch scallions, sliced into 1-inch pieces (3 scallions, about 3 oz.)
• 2 cloves garlic, whole
• 1 inch knob ginger (1/2 oz.), whole