Name: Gamjatang (Pork Bone Soup)
Prep time: 70 min
Cook time: 110 min
Total time: 180 min
Yield: 4
Cuisine: korean
Ingredients: 1.4 kg pork neck bone ((3 pounds), (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 mung bean sprouts ((3.5 ounces), rinsed); 30 g crown daisy leaves ((1 ounce), rinsed (optional)); 6 perilla leaves (, thinly sliced (optional)); 2 green chilies (, thinly sliced (optional)); 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 whole black pepper; 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 Tbap water; 1 tsp minced ginger; A few sprinkles ground black peppers; 1/8 tsp fine sea salt; 1 Tbsp toasted sesame seeds (or perilla seeds, grounded)

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Gamjatang (Pork Bone Soup)

Nutrition Facts

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A rich Korean pork bone broth with potatoes, vegetables, and spicy gochujang and gochugaru seasonings. A warming, savory stew that simmers for hours.

Ingredients

4 SERVINGS

MAIN

1.4 kgpork neck bone — meaty, 3 lb
7 cupswater
500 gpotatoes — peeled, cut into smaller chunks, 3
300 gnapa cabbage leaves — rinsed, 6
100 gmung bean sprouts — rinsed, 3½ oz
30 gcrown daisy leaves — rinsed, 1 oz, optional
6perilla leaves — thinly sliced, optional
2green chilies — thinly sliced, optional

AROMATIC VEGETABLES

160 gonion — peeled, halved, 5.6 oz
30 ggreen onion — white part only, 1 oz
30 g5 cloves garlic — peeled, 1 oz
5 gginger — peeled, thinly sliced, 0.2 oz
1 tspwhole black pepper

SEASONING BASE (MIX THESE WELL IN A BOWL)

3 tbspgochugaru (Korean chili flakes)
2 tbspdoenjang (Korean soybean paste)
2 tbsprice wine
1½ tbspminced garlic
1 tbspgochujang (Korean chili paste)
1 tbspKorean fish sauce
1 tbspwater
1 tspminced ginger
ground black peppers — sprinkle

OTHER CONDIMENTS

⅛ tspfine sea salt
1 tbsptoasted sesame seeds — or perilla seeds, grounded

Quantities update with the servings stepper.

Method

3h total

Read the method on My Korean KitchenSue | My Korean Kitchen’s original page

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mainkoreansoupporkdairy freegluten free

Nutrition as published by My Korean Kitchen, per serving.

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