Gamjatang, Spicy Pork Bone Soup with Potatoes
Gamjatang is known to be a spicy soup made with pork bone broth and hints of perilla seeds. The addition of big potato chunks gives it a hearty feel that will make you crave for more and more!!
Servings: 4 people
Calories:
Ingredients
- 1 lb pork neck bone
- 3 bay leaves whole
- 3 tbsp white wine or sake
- 8 cup water parboil, to discard
- 12 cup water for soup
- 6-8 garlic cloves whole
- 2 pc ginger thumb size
- 1/8 tsp black peppercorn whole
- 13 oz potatoes peeled, halved
- 1 med onion chopped
- 5-6 leaf napa cabbage chopped
- 4 oz thinly sliced beef/ bulgogi meat cut in half
- 1 handful dried perilla seed with stem sub: 1-2tbsp perilla seeds
Spicy Sauce Marinade
- 1/4 cup doeng jang (soybean paste)
- 1/2 tbsp garlic, minced
- 3 tbsp gochugaru, red chili pepper flake coarse
- 3 tbsp guk ganjang, soup soy sauce
- 1 pinch black pepper
Optional Toppings
- 2 bunch scallion chopped
- 1 serrano pepper sliced
- 1-2 tbsp perilla seeds
- 1 handful perilla leaves chopped
Instructions
- Soak pork bone in cold water for 1-2hours. Rinse and Drain
- Bring 8 cups of water to boil then add pork bone with bay leaves and white wine. Boil for 6-7min, then rinse and drain.
- In a large stock pot, add 12 cups of water. Add bones, garlic, ginger and peppercorn. Bring to boil and simmer in medium heat for 45min.
- Prep and chop the veggies and make the spicy sauce. Marinate the beef in the spicy sauce and let it sit to marinate.
- When the 45min is done, skim the fat on top of the soup and take out aromatics.
- Add potatoes, onion, napa cabbage, marinated beef. Bring for boil and simmer in med heat for 30 min.
- Go to next step if using perilla seeds. Add the bag of perilla seed and stem and simmer for 5 min.
- Turn heat off and sprinkle scallion, and serrano pepper. Serve with plenty of perilla seeds and fresh chopped perilla leaf on top.
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