Gamjatang Korean Pork Bone Soup Recipes

GAMJATANG (KOREAN PORK BONE SOUP)

Steps:

• In a very large bowl or pot, soak the pork for 20 minutes allowing the blood to come out. Rinse and repeat one more time. Drain completely.
• In a clean large pot, place the pork neck bones, ginger, soju (sake), and fill the pot with water until the pork is fully submerged.
• Bring to a boil. Let the pork bone broth boil for about 10-15 minutes (or until you begin to see foam).
• Drain completely and set aside.

GAMJATANG (SPICY PORK BONE STEW)

Steps:

• Soak the bones for an hour or longer in cold water. Change the water half way through if you can. Drain.
• Bring a medium pot of water to a boil. Drop the bones in. Let it come back to a boil. This will take about 7 to 8 minutes.
• Drain the bones. Wash the bones under running water. Clean the pot. Return the bones back to the pot. Add 8 cups of water, the onion, garlic, ginger and scallion. Bring it to a boil. Continue to boil, uncovered, for 10 minutes over medium high heat. Reduce the heat to medium low. Continue to boil, covered, for 50 minutes to an hour until the meat is tender and the broth is milky.
• Mix the seasoning ingredients well together.
• Bring a medium pot of water to a rapid boil. Blanch the cabbage until the white parts turn soft, 4 to 5 minutes. Remove the cabbage from the pot (keep the hot water to boil the potatoes) and shock in cold water to stop the cooking. Drain and squeeze out water. Cut into 2 to 3-inch lengths.
• Mix the cabbage well with 1 tablespoon of the seasoning.
• Cut the potatoes in half with the skin on. In the pot of water used to blanch the cabbage, boil the potatoes until almost cooked. Peel the potatoes.
• Remove the meat from the broth. Discard the aromatic vegetables, reserving the broth (about 5 cups). Place the bone back in the pot with the broth. Add the cabbage, potatoes, and the remaining seasoning. Boil for about 10 minutes.
• Throw in the perilla leaves and scallion. Add salt and pepper to taste. Boil for an additional couple of minutes, and then add the crushed perilla seeds.

KOREAN PORK BONE SOUP - GAMJATANG

Steps:

• You should have 6 or so lbs of pork neck bones in total. Some will be meatier than others. Keep those for the soup. You will need to blanch and rinse all the pork so you might as well do it all up front.
• Put all the pork into a pot large enough to hold it all and cover with cold water.
• Bring to a boil over high heat. Boil for 5 minutes. You will see a mess of scum form. Don't worry. Down the drain it goes.
• Rinse the pork well with cold running water. Set 3 lbs of meaty pork bones aside.
• Place 3 lbs of the pork neck bones (pick the ones with less meat) into a pot and add the water along with the green onion and 2 whole cloves of garlic.
• Bring to a boil, reduce heat, cover loosely and simmer for 4-5 hours. Longer is better if you have the time.
• Strain the stock into a clean pot large enough to hold the remaining pork, potatoes and cabbage. You should have about 5-6 cups. If you have less, add water to get to 6 cups.
• Combine all the ingredients listed in the spice mix section in the ingredients together. Set aside.
• Combine all the ingredients in the drizzling sauce ingredient list. Stir until the sugar dissolves and the mustard and wasabi are evenly distributed. Set aside.
• Mix 2 Tbsp doenjang with a bit of stock to dilute. Add the reserved pork neck bones and pork hock along thinned doenjang to the pot.
• Simmer 90 minutes.
• While the soup simmers, bring a pot of water large enough to hold all the cabbage to boil. Blanch the cabbage for 90 seconds. Remove the cabbage from the pot (use tongs) and cool under cold running water. Cut the cabbage into large bite size pieces.
• After 90 minutes, thin the spice mix with a bit of stock and add it to the soup.
• Add the potatoes and cabbage, being careful to submerge the potatoes.
• Simmer until the potatoes are tender, around 30-40 minutes.
• Add the green onions and simmer 3-4 minutes more.
• Serve in bowls with a couple teaspoons of the drizzling sauce overtop. Garnish with green onion and sliced red chilies.