Gamjatang

Name: Gamjatang
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 kg Pork Neck Bones, or Spine Bones (gamja-tang cut); 2 l Water; 4 slices of Ginger, about 10 g; 1 tsp Black Peppercorns, whole; 1 1/2 tbsp Soup Soy Sauce, Korean (guk-ganjang); 1 tbsp Saeujeot, Korean fermented shrimp, finely chopped; 1 1/2 tsp Coarse Sea Salt, to taste; 2 tbsp Doenjang, Korean soybean paste; 2 tbsp Gochugaru, Korean red chili flakes; 1 tbsp Gochujang, Korean red chili paste; 6 tbsp Deulkkae Garu (Perilla Seed Powder), perilla seed powder; 8 Garlic Cloves, minced; 4 medium Potatoes, peeled and cut into large chunks; 300g Napa Cabbage, about 1/4 small head, cut into large pieces; 12 leaves of Perilla Leaf, roughly torn; 3 Green Onions, cut into 4-5 cm pieces; 100g Minari, Korean water dropwort, cut into 5 cm lengths; 1 tbsp Perilla Oil

Gamjatang is a hearty Korean pork-bone stew, rich with deep, savory broth, tender meat, and chunky potatoes. Brightened by perilla and fresh herbs, and spiced with gochujang and gochugaru, it’s warming, rustic, and perfect for sharing on a chilly night.

Gamjatang is a hearty Korean pork-bone stew, rich with deep, savory broth, tender meat, and chunky potatoes. Brightened by perilla... Show more

Traditional Korean Recipe

Health Grade

S+ · Outstanding

Rating

4.0

Time

2 hrs

Price

2,23 €

Calories

447 kcal

low calorie

nutritious

one pot

low carb

Method

Prep the ingredients

Rinse the Pork Neck Bones under cold water and trim away any loose bone fragments or fatty bits. Rinse the Napa Cabbage, Perilla Leaf, Green Onion, and Minari, then peel and cut the Potatoes into large chunks, roughly tear the perilla leaves, cut the green onion into 4–5 cm pieces, and cut the minari into 5 cm lengths. Thinly slice the Ginger and mince the Garlic Clove.

Parboil the bones

Put the bones in a large pot and cover them with enough Water to submerge them by a few centimeters. Bring to a rolling boil, then boil hard for 10 minutes; this first blanch pulls out blood and impurities. Pour everything into a colander, rinse the bones and pot, and discard the cloudy water.

Mix the paste

In a bowl, mix the Doenjang, Gochugaru, Gochujang, Deulkkae Garu, and minced garlic into a thick, evenly colored paste. Keep stirring until there are no dry pockets of chili or perilla powder left.

Simmer the broth

Return the cleaned bones to the pot and add fresh water, the sliced ginger, Black Peppercorns, Soup Soy Sauce, and, if needed, finely chopped Saeujeot. Bring it back to a boil, then lower the heat and simmer gently for 50 minutes, skimming off any foam that rises so the broth stays clean and rich.

Season the stew

Stir the paste into the broth until it dissolves, then add the potato chunks, napa cabbage, and Coarse Sea Salt. Simmer for 15 minutes or until the potatoes are tender and the broth looks thick, spicy, and slightly creamy from the perilla powder. Taste and add a little more salt if needed.

Finish the stew

Turn off the heat, stir in the perilla leaves, green onions, minari, and Perilla Oil, then cover the pot and let it sit for 2 minutes so the greens wilt gently and the oil stays fragrant. Give it one final stir before serving.

Serve hot

Ladle the gamjatang into deep bowls, making sure each serving gets a good mix of bones, potatoes, cabbage, and greens. Serve it right away while the broth is still bubbling hot.