Authentic Korean Gamjatang: A Spicy Pork Bone Soup Recipe

Ingredients

1.5 kg pork neck bones
10 cups water
10 perilla leaves
2 large potatoes
1 medium-sized napa cabbage
10 cloves of garlic
1 tablespoon black peppercorns
1 tablespoon coarse sea salt
1 tablespoon sesame seeds
1 tablespoon red pepper flakes
2 tablespoons soy sauce
1 tablespoon sugar
2 green onions
2 cups of Korean radish, sliced
1 cup of soaked rice

Steps and instructions

Soak the pork neck bones in cold water for at least an hour to release the blood from the bones.
After soaking, place the bones in a large pot, cover with water and bring to a boil for about 10 minutes to blanch them.
Drain and rinse the bones under cold water to clean them. Make sure to remove any excess fat or blood.
Put the cleaned bones back into the pot and add 10 cups of water, garlic cloves, and black peppercorns. Bring to a boil over high heat, then reduce to medium heat and let it simmer for 2 hours.
While the broth is simmering, prepare the vegetables. Slice the potatoes, cabbage, green onions, and radish. Roughly chop the perilla leaves.
When the broth is ready, strain it through a fine mesh sieve into another pot. Pick out the bones and any meat and set aside. Discard the rest.
To the strained broth, add the potatoes, radish, and cabbage. Cook until the vegetables are tender.
In a small bowl, combine the red pepper flakes, salt, sugar, and soy sauce. Stir until well mixed. This will be the seasoning paste for the soup.
Add the seasoning paste to the soup and stir until well combined. Add the meat back into the soup.
Just before serving, add the perilla leaves and green onions to the soup. Stir in the soaked rice.
Simmer for another 10 minutes, then sprinkle with sesame seeds before serving.

Tools for making

Large pot - A pot large enough to hold the pork bones and water for boiling.
Fine mesh sieve - Used to strain the broth and remove any impurities.
Knife - A sharp knife for slicing the vegetables and meat.
Cutting board - A sturdy surface for chopping and preparing ingredients.
Bowl - A bowl to mix the seasoning paste.
Soup ladle - Used to serve the soup.
Tongs - Handy for handling the hot pork bones and meat.
Measuring spoons - To accurately measure the ingredients.

Recipe variations

Use beef or chicken instead of pork for a different flavor.
Add additional vegetables such as mushrooms, zucchini, or carrots.
Spice it up by adding more red pepper flakes or chili powder.
Make it less spicy by reducing the amount of red pepper flakes or omitting them entirely.
Try adding tofu or tempeh for a meat-free version.
Experiment with different types of greens like spinach or kale.
Add Korean rice cakes (tteok) for a heartier version.
Include seafood such as shrimp, clams, or squid for a seafood twist.
For a richer broth, add a small amount of doenjang (Korean soybean paste) or gochujang (Korean chili paste).
Garnish with chopped cilantro or mint for a fresh herbal flavor.

Recipe overview

Gamjatang, or Korean Pork Bone Soup, is a rich, hearty dish that's perfect for cold winter days. This soup features tender meat from pork neck bones, hearty potatoes, and warming spices, all simmered together to create a deeply flavorful broth. With the added texture and taste of napa cabbage, radishes, and perilla leaves, this soup is a symphony of flavors that represent Korean cuisine. While it may seem daunting due to its long simmering time, the end result is well worth the wait. Expect a soup that is spicy, savory, and loaded with nutritious ingredients. This recipe provides step-by-step instructions to guide you through the process, ensuring you end up with a bowl of comforting Gamjatang to warm your soul.

Common questions

Can I use a different cut of pork instead of neck bones? Yes, you can use pork spine or pork ribs as a substitute for neck bones.
Can I make this recipe without perilla leaves? Perilla leaves add a unique flavor, but if you can't find them, you can omit them or substitute with basil leaves.
Is it necessary to blanch the bones? Blanching the bones helps remove impurities and produces a cleaner broth, but if you're short on time, you can skip this step.
Can I make this recipe with beef instead of pork? Traditionally, gamjatang is made with pork, but you can experiment with beef if you prefer. Adjust the cooking time accordingly.
What can I serve with gamjatang? Gamjatang is often served with steamed rice, kimchi, and a side of pickled vegetables for a complete meal.
Can I make gamjatang in a pressure cooker? Yes, you can use a pressure cooker to reduce the cooking time. Follow the manufacturer's instructions for cooking meat-based soups.
How spicy is gamjatang? Gamjatang has a mild to medium level of spiciness. If you prefer it less spicy, you can adjust the amount of red pepper flakes according to your taste.

Serving dishes and utensils

Large pot - A large pot is needed to cook the soup and accommodate all the ingredients.
Fine mesh sieve - This will be used to strain the broth and remove any impurities.
Knife - A sharp knife will be necessary for slicing the vegetables and meat.
Cutting board - A sturdy cutting board provides a stable surface for chopping and slicing.
Bowl - A bowl will be needed to mix the seasoning paste before adding it to the soup.
Serving bowls - Individual serving bowls are required to serve the gamjatang.
Soup ladle - A soup ladle will help to serve the hot soup into the bowls.
Chopsticks - Chopsticks are commonly used for eating gamjatang.

Origin stories

Gamjatang, a hearty Korean soup, has a name that may lead to quite the culinary misunderstanding. Despite its moniker, which literally translates to "potato soup," potatoes are not the star of this dish. Instead, it is the pork backbone that takes center stage, defining the dish with its rich, meaty flavor. The "potato" in the name refers not to the vegetable, but to the pockmarked appearance of the split spine bone, which resembles a potato. The soup is traditionally enjoyed in Korea as a late-night meal, a comforting end to a long day, or a revitalizing remedy after a night of indulgence. The broth is simmered for hours, resulting in a deep and complex flavor that is both satisfying and nurturing. As you savor each spoonful, remember that with Gamjatang, things aren't always as they seem.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.