Gamjatang is a representative Korean soup known for its rich broth and tender pork bone meat. Here's a simple way to make Gamjatang!

Ingredients:

  • 1kg of pork back bones (the part where the bone and meat are attached). You can buy pork rib (remove some fat) or pork neck bone at Costco or the market.
  • 3 potatoes (medium size)
  • 1 green onion (scallions are also ok)
  • 5-6 cloves of garlic (chopped)
  • 1 piece of ginger (do not grind. Put it in large pieces for the broth. It can be omitted)
  • 2-3 tablespoons of red pepper powder (to taste)
  • 1 tablespoon of gochujang
  • 1 tablespoon of doenjang (optional)
  • 2 tablespoons of soy sauce for soup
  • Salt and pepper to taste
  • 2L of water

Instructions:

  1. Prepare the pork back bones: Soak the pork back bones in cold water for about 1 hour to remove the blood. Then blanch them in boiling water for about 5 minutes to remove impurities and wash them clean.

  2. Boil the broth: Pour water into a large pot, add the pork back bones, and bring to a boil over medium heat. When the water starts to boil, impurities will rise to the surface, so remove them each time. Continue this process for about 1.5 to 2 hours.

  3. Prepare the potatoes and seasonings: Peel and cut the potatoes into large pieces, chop the green onion, and mince or slice the garlic and ginger. Prepare the red pepper powder and gochujang in advance.

  4. Add seasonings: Once the pork back bone broth is sufficiently extracted, season it with red pepper powder, gochujang, soy sauce for soup, salt, and pepper. If needed, add doenjang for a deeper flavor.

  5. Add potatoes and onions: Add the prepared potatoes and green onions and boil for about 20-30 minutes over medium heat. Cook until the potatoes are tender.

  6. Finish: Once the broth has a deep flavor, add the minced garlic, perilla leaves, and ginger, and boil once more. Finally, taste and adjust seasoning with salt or soy sauce if needed. Add perilla powder and pepper to your liking.

  7. Completion: Once the Gamjatang is ready, serve it hot with rice. You can adjust the spiciness by adding more red pepper powder according to your taste.

Tips:

  • For softer bones: If you simmer it slowly over medium heat for a long time, the meat will fall off the bones, and the broth will become richer.
  • For a richer broth: Boil the broth only with bones and meat, and add pre-prepared anchovy stock or kelp stock for a deeper flavor.