Gamjatang is a bold and hearty Korean pork bone soup, simmered with tender pork neck bones, potatoes, and seasoned greens in a rich, aromatic broth. Infused with perilla seed powder, gochugaru, and doenjang, this deeply flavorful stew is a beloved comfort food with a spicy, nutty finish.

Try this recipe from W Table.

Ingredients:

  • 1 kilogram pork neck bones
  • 4 potatoes
  • 300 grams boiled daikon radish greens (or blanched napa cabbage)
  • 2 stalks green onion
  • 1 green chile pepper
  • 1 red chile pepper
  • 10 perilla leaves
  • 2 to 3 tablespoons perilla seed powder

Ingredients for boiling the meat:

  • 15 cups water
  • 1 tablespoon doenjang (Korean fermented soybean paste)
  • 3 tablespoons rice wine
  • 1/2 onion
  • 1 stalk green onion (green part)
  • 6 cloves garlic
  • 1 piece ginger (about the size of a garlic clove)
  • 2 bay leaves
  • 10 whole black peppercorns

Seasoning for daikon radish greens:

  • 3 tablespoons gochugaru (Korean chile powder)
  • 2 tablespoons doenjang (Korean fermented soybean paste)
  • 1 tablespoon gochujang (Korean chile paste)
  • 1 tablespoon cooking wine
  • 1 tablespoon soup soy sauce
  • 1/2 tablespoon perilla oil
  • 2 tablespoons minced garlic
  • A pinch of ginger powder
  • 1/2 teaspoon roasted salt
  • A pinch of black pepper

Soy sauce dipping sauce ingredients:

  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 tablespoon cooking wine
  • A small amount of wasabi

(Serves 3 to 4)

Instructions:

Soak the pork neck bones in cold water for 2 to 3 hours to remove excess blood. Blanch the bones in boiling water for about 3 minutes, discard the water and rinse the bones under running water.

In a large pot, combine the meat boiling ingredients with the blanched pork bones. Cover and simmer over medium-low heat for about 1 hour and 30 minutes, until the meat is tender.

Peel the potatoes, cut them in half and trim the edges. Cut the green onions into 6-centimeter pieces and slice the chile peppers diagonally. Slice the perilla leaves into thick strips.

Rinse the boiled daikon radish greens under running water, peel the tough outer layers of the stems and cut them into thirds. Mix the daikon radish greens with the seasoning ingredients and set aside.

When the meat is tender, remove the pork bones and strain the broth to remove the aromatics, reserving the broth.

In the pot, add the broth, potatoes and the pork bones. Simmer for 10 minutes, then add the seasoned daikon radish greens and continue to simmer over medium-low heat for another 20 minutes.

Add the green onions, red chile pepper and green chile pepper, and cook over medium heat for 5 minutes. Finally, add the perilla leaves and perilla seed powder, and bring to a brief boil. (Adjust the seasoning with salt to taste.)

[Source: W Table]