Korean Gamjatang

Gamjatang is a spicy Korean pork bone soup. It is made by simmering pork bones for a long time then the strained milky bone broth is seasoned with Korean special condiments such as gochugaru (Korean chili flakes) and gochujang (Korean chili paste).

The soup is very hearty and comforting so it’s perfect for cold wintry weather. Let’s make it!

INGREDIENTS FOR GAMJATANG (3 TO 4 SERVINGS)

Main

  • 1.4 kg / 3 pounds pork neck bone (try to pick the bones with lots of meat on them)
  • 7 cups water
  • 3 potatoes (500 g / 1.1 pounds), peeled & cut into smaller chunks
  • 6 napa cabbage leaves (300 g / 10 ounces), rinsed
  • 100 g /3.5 ounces mung bean sprouts, rinsed
  • (optional) 30 g / 1 ounces crown daisy leaves, rinsed
  • (optional) 6 perilla leaves, thinly sliced
  • (optional) 2 green chilies, thinly sliced

Aromatic Vegetables

  • 1 onion (160 g / 5.6 ounces), peeled & halved
  • 30g / 1 ounce green onion (white part only)
  • 5 cloves garlic (30 g/ 1 ounce), peeled
  • 1 ginger (5 g / 0.2 ounce), peeled & thinly sliced
  • 1 tsp whole black pepper

Seasoning base (mix these well in a bowl)

  • 3 Tbsp gochugaru (Korean chili flakes)
  • 2 Tbsp doenjang (Korean soybean paste)
  • 2 Tbsp rice wine
  • 1 1/2 Tbsp minced garlic
  • 1 Tbsp gochujang (Korean chili paste)
  • 1 Tbsp Korean fish sauce
  • 1 Tbsp water
  • 1 tsp minced ginger
  • A few sprinkles of ground black pepper
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