Pork Bone Soup (Gamjatang) recipe with veggies

Gamjatang recipe

Gamjatang, a beloved Korean dish, is a hearty and spicy pork bone soup that warms the soul and tantalizes the taste buds. This traditional dish is renowned for its rich, flavorful broth made from pork spine or neck bones, and it’s typically enhanced with potatoes, vegetables, and an array of spices. Perfect for cold days or when you’re craving something comforting, Gamjatang showcases the depth of Korean cuisine with its umami-rich ingredients and bold spices.

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Gamjatang is more than just a soup; it’s an experience that brings the warmth and richness of Korean culinary traditions to your table. Its robust flavors and nourishing ingredients make it a perfect dish for gatherings or simply a comforting meal at home. By mastering the art of Gamjatang, you not only embrace a cherished Korean recipe but also broaden your culinary repertoire with a dish that is both satisfying and soul-soothing. Whether you’re new to Korean cuisine or a seasoned enthusiast, Gamjatang is sure to become a favorite in your home-cooking adventures.

Ingredients

• 500grams of pork neck bones or pork spine
• 2large potatoes cut into chunks
• 1large onion quartered
• 5cloves of garlic minced
• 2tablespoons gochugaru korean chili flakes
• 1tablespoon gochujang korean chili paste
• 1table spoon doenjang korean soybean paste
• 2tablespoons fish sauce
• 1tablespoon soy sauce
• 1bunch of cabbage or bok choy
• 2pieces green onion chopped
• 1tablespoon perilla seeds optional
• salt and pepper to taste
• water

Instructions

1. Prepare the pork bones
   • Begin by soaking the pork bones in cold water for about an hour to remove excess blood and impurities. Rinse thoroughly.
2. Parboil the bones
   • In a large pot, bring water to a boil and add the pork bones, Boil for 10 minutes, then drain and rinse the bones to remove any remaining impurities.
3. Make the broth
   • In the same pot, add fresh water, the parboiled port bones, onion, and garlic. Bring to boil, the reduce the heat and let it simmer for about 1-2 hours. Skim off any foam or fat that rises to the surfacce.
4. Season the broth
   • Add gochugaru, gochugang, doenjang, fish sauce, and sou sauce to the broth. Stir well to combine.
5. Add Vegetables
   • Add potatoes, and cabbage or bok choy to the pot. Continue to simmer for another 30-40 minutes until the potatoes are tender.
6. Finish the dish
   • Stir in the perilla seed (if using) and green onions. Adjust seasoning with salt and pepper to taste.
7. Serving Suggestions
   • Serve Gamjatang hot, accompanied by steamed rice and kimchi. For an authentic experience.

Tips

1. Use a slow cooker or instant pot for convenience.
2. Adjust spice levels to your liking.
3. Gamjatang is best served with a side of rice ad kimchi.

Enjoy your homemade Gamjatang!