Gamja-Tang (Korean Pork and Potato Stew)

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subheading: For the Gamja-tang:

2 pounds (900g) St. Louis-cut pork ribs, cut into two 5- to 6-rib pieces

1 ½ teaspoons (5g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

2 tablespoons (30ml) vegetable oil

1 small white onion (about 5 ¼ ounces; 150g), quartered

9 medium garlic cloves (45g), finely chopped

One 2-inch piece (about 1 ounce; 25g) fresh ginger, peeled and finely chopped

3 tablespoons (45g) doenjang (Korean fermented soybean paste)

2 tablespoons (15g) coarse ground gochugaru (Korean chile powder)

1 quart (950ml) homemade chicken stock or store-bought low sodium chicken broth

1 tablespoon (15ml) fish sauce

1 ½ pounds (680g) Yukon gold potatoes, about 2 to 3 inches in diameter, peeled

12 ounces (340g) daikon radish, peeled and cut into 2-inch pieces

¼ head green cabbage (about 10 ½ ounces; 300g), cored (reserve core for garnish), leaves separated

¼ cup (40g) perilla seeds

subheading: For Serving:

5 scallions (about 60g), sliced ¼-inch-thick on a steep bias

10 to 12 perilla leaves (about 20g), stemmed and torn into quarters

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

Thinly sliced green cabbage core

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