Gamjatang (Pork Bone Soup)
User Reviews
5
Gamjatang (Pork Bone Soup)
Description
Gamjatang (Pork Bone Soup) centers on pork neck bones rich in meat and collagen, simmered slowly with onion, green onion, garlic, ginger, and whole black pepper to create a nourishing broth. The addition of potatoes helps thicken the soup and provide a hearty bite alongside the tender meat. Napa cabbage, mung bean sprouts, and optional greens like crown daisy and perilla leaves brighten the broth with fresh textures.
The seasoning base combines Korean chili flakes, soybean paste, chili paste, fish sauce, garlic, ginger, and rice wine, giving the soup its signature spicy and savory flavor. The pork bones are first soaked and blanched to remove impurities, then simmered for over an hour and a half to extract deep flavor.
This soup can be served as a comforting meal, often enjoyed in colder weather due to its warming heat and umami richness. The generous use of fresh vegetables and spices balances the pork's richness. Sesame seeds sprinkled on top add a subtle nutty finish. The broth and ingredients are ideal for a filling, robust dinner.
Potatoes are parboiled separately to control the cooking process and maintain texture. The recipe includes detailed soaking and rinsing of bones to ensure a clean broth free of cloudiness. It is a dish requiring some patience but yields a complex, layered soup with a spicy kick characteristic of Korean cuisine.
Ingredients
MAIN
- 1.4 kg pork neck bone (3 pounds), (try to pick the bones with lots of meat on them)
- 7 cups water
- 3 potato 500 g / 1.1 pounds), peeled & cut into smaller chunks
- 6 Napa cabbage leaves (300 g / 10 ounces), rinsed
- 100 g mung bean sprouts (3.5 ounces), rinsed
- 30 g crown daisy 1 ounce), rinsed (optional, leaves
- 6 perilla leaves , thinly sliced (optional)
- 2 green chilies , thinly sliced (optional)
AROMATIC VEGETABLES
- 1 onion (160 g / 5.6 ounces), peeled & halved
- 30 g green onion (1 ounce), white part only
- 5 cloves garlic (30 g / 1 ounce), peeled
- 1 ginger (5 g / 0.2 ounce), peeled & thinly sliced
- 1 tsp black pepper whole
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 garlic minced
- 1 Tbsp gochujang (korean chili paste)
- 1 Tbsp fish sauce Korean
- 1 Tbap water
- 1 tsp ginger minced
- A few prinkles black pepper ground
OTHER CONDIMENTS
- 1/8 tsp salt fine sea salt
- 1 Tbsp sesame seeds or perilla seeds, grounded, toasted
Instructions
- Soak the pork bones in cold water for at least 1 hour (to get rid of any excess red liquid that looks like blood). Drain away the water. (If you can, try to change the water every 15 mins.)
- Place the bones into a large pot and add enough water to cover the bones, then boil it for about 10 minutes over medium high heat, covered. Drain away the water and rinse the bones in cold running water.
- In a large clean pot, place the bones and add the water (7 cups) and all ingredients from the “aromatic vegetables” section. Simmer it on medium to low heat for 1 hr 30 mins, covered.
- While the bone broth is simmering;(1) Put the potatoes in a separate pot and add enough water to cover them. Boil it over medium high heat until the potatoes are nearly cooked (about 90%). Drain away the water and set aside the potatoes until needed.(2) In a separate pot, add some water and the salt (1/8 tsp) and boil it. Once the water is rapidly boiling, parboil the napa cabbage for 1 to 2 mins. Drain away the water and cool down the leaves. Tear down each leaf length ways with your hands. (Or you can use a knife to cut them.)
- Sieve the broth (from step 3) through the strainer and catch the broth in a large bowl. Also, keep the pork bones but discard any boiled spices/vegetables. It should result in about just under 5 cups of broth.
- Transfer the broth into a clean pot, then add back the pork bones, potatoes, cabbage leaves, and the seasoning base into the pot. Boil over medium high heat until the potatoes cook completely (10 to 15 mins).
- Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, crown daisy leaves, perilla leaves, and green chilies) and the ground sesame seeds into the pot and boil further 1 to 2 mins until they soften. Serve warm with steamed rice.
Notes
- Soaking the pork bones in cold water and changing it frequently helps to remove blood and impurities, resulting in a cleaner broth.
- Blanching the bones before simmering removes residual scum and improves soup clarity.
- Parboil potatoes separately to ensure they are tender but not overcooked before adding to the soup.
- Adjust spiciness by adding or omitting optional green chilies and perilla leaves according to taste.
- Use sesame seeds or toasted perilla seeds as garnish for added nutty aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Sodium | 961mg | 40% |
| Potassium | 973mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 1855IU | 37% |
| Vitamin C | 30.9mg | 34% |
| Calcium | 140mg | 14% |
| Iron | 7.4mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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