Notes: This soup is a spin on a traditional Korean pork and potato soup. I used pork chops for my casserole but Mom would also often use pork steak. If you're using a Russet or Idaho potato, you may want to peel it. For my family of 2 adults and 3 small children, I only make 3 pork chops and use only 1 can of cream of mushroom soup. Any kind of potato can be used. No doubt. It’s mainly made of pork bones, potatoes, napa cabbages, perilla leaves, perilla seeds, bean sprouts, green onions, doenjang (Korean fermented bean paste), and gochujang (Korean hot pepper paste). With soups like these, my appetite definitely identifies with the Korean cuisine. So, Gamjatang’s literal translation is Potato Soup. I used Yukon gold which have a thinner skin. The addition of the kaenip (perilla) kimchi adds a blast of nutty, peppery flavor and works perfectly with the pork and potatoes. Kaenip kimchi can be found in the prepared food section of your local Korean market. The hearty pork bone broth is pack with savory, umami, & spicy flavors.