Gamjatang is a spicy Korean pork bone soup prepared by slowly simmering pork bones until soup is milky in consistency then seasoned with Korean seasonings like gochugaru and gochujang.
Meat and Vegetables
- 2 kg meaty pork neck bones
- 3 potatoes, cubed
- 1/4 head Napa cabbage
- 150 g mung bean sprouts
- 1 pack Chrysanthemum leaves
- 2 onions, quartered
- 4 stalks spring onions, white and green sections separated, sliced
- 6 cloves garlic, pounded
- 1 thumb sized ginger, peeled and thinly sliced
- 1 tsp whole black pepper
- In a large pot pour water halfway then bring it to a boil, once boiling blanch Napa cabbage. Remove from pot then rinse with cold water, set it aside.
- Using the same pot and water, cook potatoes until tender, remove potatoes from the pot then set it aside.
- Still in the same pot with the same water, add pork bones then parboil for 10 minutes. After 10 minutes, drain pot then separate pork bones, rinse with running cold water to remove scum from the meat and bones surface. Set it aside.
- Using a clean pot, pour 8 cups of water add the pork bones together with the onions, white section of the spring onions, garlic, ginger and black pepper. Bring it to a boil then simmer for 2 hours covered in low heat.
- Sieve broth through a colander or strainer into another pot, separate and set aside the pork bones and broth, discard the rest.
- In a bowl combine all seasoning ingredients then pour on the pot.
- Add the reserved the pork bones, potatoes and Napa cabbage. Bring to a boil then simmer for 10 minutes.
- Add the green parts of the spring onions, mung bean sprouts and Chrysanthemum leaves, cook for 2 more minutes. Serve with steamed rice and kimchi.