Gamjatang (Pork Bone and Potato Soup)
Gamjatang is a rich and spicy Korean pork bone soup, perfect for communal enjoyment.
Contents (2 sections)▾
Ingredients
- 1 kg pork neck bones
- 4 medium potatoes, peeled and cut into chunks
- 1 bunch perilla leaves, roughly chopped
- 2 tbsp Korean red pepper paste (gochujang)
- 1 tbsp Korean red pepper flakes (gochugaru)
- 3 cloves garlic, minced
- 1 onion, quartered
- 2 liters water
- Salt to taste
- Pepper to taste
Steps
In a large pot, combine pork neck bones, water, and onion. Bring to a boil over medium-high heat for 10 minutes to remove impurities.
Reduce heat to low, skim off any scum, and simmer for 2 hours. This slow cooking allows the marrow to infuse the broth with flavor.
Add potatoes, garlic, gochujang, gochugaru, salt, and pepper. Continue to simmer for another 30-40 minutes until the potatoes are tender and the meat falls off the bones.
Stir in perilla leaves just before serving, allowing them to wilt slightly in the hot soup.
Why this works
The key to a successful Gamjatang lies in the long simmering of the pork neck bones, which releases collagen and creates a rich, cloudy broth. The combination of gochujang and gochugaru introduces depth and spiciness, while the potatoes absorb flavors and add heartiness. If the broth seems too thin or lacks flavor, allow it to simmer longer, or add a bit more gochujang for intensity. The perilla leaves add a distinct herbal note, enhancing the overall experience, especially when served hot and fresh. Proper skimming of impurities at the start is crucial for achieving clean flavors in the final dish.