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Gamjatang
Spicy Korean Pork Bone Soup
A deeply flavorful and hearty Korean soup made with tender pork spine, potatoes, and a rich, spicy broth. Traditionally enjoyed as a comforting meal and even a hangover cure.
đ§ Ingredienser
- 1.5 kg Pork neck bones (or pork spine)(Look for bones with a good amount of meat attached. Rinse well under cold water.)
- 3 medium Potatoes(Peeled and cut into large chunks (about 1.5-2 inches).)
- 4 leaves Napa cabbage(Cut into large pieces, about 2 inches wide.)
- 2 tbsp Doenjang (Korean soybean paste)
- 3-4 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. Use coarse gochugaru for better texture.)
- 2 tbsp Perilla seeds (deulkkae)(Ground or crushed. These add a unique nutty flavor and thicken the soup.)
- 5 cloves Garlic(Minced.)
- 1 inch piece Ginger(Peeled and minced.)
- 3 stalks Green onions(White and light green parts, roughly chopped. Reserve green tops for garnish.)
- 3 liters Water(Approximately, for the broth.)
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Prepare the pork bones: Place the pork bones in a large pot and cover with cold water. Bring to a rolling boil over high heat for about 10 minutes. This process, called 'blanching,' removes impurities and any gamey odor. Drain the bones completely and rinse them thoroughly under cold running water, scrubbing away any dark bits or scum. Clean the pot.
â±ïž 15 minutes - 2
Make the broth: Return the cleaned pork bones to the pot. Add the minced garlic, minced ginger, and the white/light green parts of the green onions. Pour in about 3 liters of fresh cold water, ensuring the bones are fully submerged. Bring to a boil, then reduce the heat to low, cover, and simmer gently for at least 2.5 to 3 hours. Skim off any foam or impurities that rise to the surface during the first hour of simmering. The broth should become rich and flavorful, and the meat should start to tenderize.
â±ïž 2.5 - 3 hours - 3
Prepare the spicy paste: While the broth is simmering, in a small bowl, mix together the doenjang, gochugaru, and ground perilla seeds. You can add a tablespoon or two of the hot broth to this mixture to help it dissolve and form a paste.
â±ïž 5 minutes - 4
Add potatoes and vegetables: Once the pork bones are tender, add the potato chunks to the simmering broth. Cook for about 15-20 minutes, or until the potatoes are partially tender. Then, stir in the prepared spicy paste and the napa cabbage leaves. Continue to simmer for another 15-20 minutes, or until the potatoes are fully cooked and the cabbage is tender but not mushy.
â±ïž 30-40 minutes - 5
Final seasoning and serving: Taste the soup and season with salt and freshly ground black pepper as needed. The broth should be savory, spicy, and deeply flavored. Ladle the hot gamjatang into individual bowls, ensuring each serving has plenty of pork, potatoes, and broth. Garnish with the reserved chopped green onion tops. Serve immediately with steamed white rice.
â±ïž 5 minutes
đĄ Proffstips
- âFor the most tender meat, ensure the broth simmers gently and is not boiled vigorously after the initial blanching.
- âGround perilla seeds are crucial for the authentic nutty flavor and slightly thickened texture of gamjatang.
- âThis soup is renowned as a potent hangover cure due to its rich, savory, and spicy profile.
- âIf you prefer a less spicy soup, reduce the amount of gochugaru or use a milder variety.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add sliced Korean radish (mu) or dried radish (mu-saengchae) along with the potatoes for an extra layer of flavor and texture.
- For a richer broth, you can add a piece of dried kelp (dashima) during the initial simmering, removing it after about 30 minutes.
- Some recipes include a small amount of fermented soybean paste (cheonggukjang) for added depth.