Gamjatang Recipes

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GAMJATANG (PORK BONE SOUP)



Gamjatang (Pork Bone Soup) image

Korean pork bone soup

Provided by Sue | My Korean Kitchen

Categories     Soup

Time 3h

Number Of Ingredients 24

1.4 kg pork neck bone ((3 pounds), (try to pick the bones with lots of meat on them))
7 cups water
3 potatoes ((500 g / 1.1 pounds), peeled & cut into smaller chunks)
6 napa cabbage leaves ((300 g / 10 ounces), rinsed)
100 g mung bean sprouts ((3.5 ounces), rinsed)
30 g crown daisy leaves ((1 ounce), rinsed (optional))
6 perilla leaves (, thinly sliced (optional))
2 green chilies (, thinly sliced (optional))
1 onion ((160 g / 5.6 ounces), peeled & halved)
30 g green onion ((1 ounce), white part only)
5 cloves garlic ((30 g / 1 ounce), peeled)
1 ginger ((5 g / 0.2 ounce), peeled & thinly sliced)
1 tsp whole black pepper
3 Tbsp gochugaru ((korean chili flakes))
2 Tbsp doenjang ((korean soybean paste))
2 Tbsp rice wine
1 1/2 Tbsp minced garlic
1 Tbsp gochujang ((korean chili paste))
1 Tbsp Korean fish sauce
1 Tbap water
1 tsp minced ginger
A few sprinkles ground black peppers
1/8 tsp fine sea salt
1 Tbsp toasted sesame seeds (or perilla seeds, grounded)

Steps:

  • Soak the pork bones in cold water for at least 1 hour (to get rid of any excess red liquid that looks like blood). Drain away the water. (If you can, try to change the water every 15 mins.)
  • Place the bones into a large pot and add enough water to cover the bones, then boil it for about 10 minutes over medium high heat, covered. Drain away the water and rinse the bones in cold running water.
  • In a large clean pot, place the bones and add the water (7 cups) and all ingredients from the "aromatic vegetables" section. Simmer it on medium to low heat for 1 hr 30 mins, covered.
  • While the bone broth is simmering;(1) Put the potatoes in a separate pot and add enough water to cover them. Boil it over medium high heat until the potatoes are nearly cooked (about 90%). Drain away the water and set aside the potatoes until needed.(2) In a separate pot, add some water and the salt (1/8 tsp) and boil it. Once the water is rapidly boiling, parboil the napa cabbage for 1 to 2 mins. Drain away the water and cool down the leaves. Tear down each leaf length ways with your hands. (Or you can use a knife to cut them.)
  • Sieve the broth (from step 3) through the strainer and catch the broth in a large bowl. Also, keep the pork bones but discard any boiled spices/vegetables. It should result in about just under 5 cups of broth.
  • Transfer the broth into a clean pot, then add back the pork bones, potatoes, cabbage leaves, and the seasoning base into the pot. Boil over medium high heat until the potatoes cook completely (10 to 15 mins).
  • Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, crown daisy leaves, perilla leaves, and green chilies) and the ground sesame seeds into the pot and boil further 1 to 2 mins until they soften. Serve warm with steamed rice.

Nutrition Facts : Calories 197 kcal, Carbohydrate 36 g, Protein 8 g, Fat 2 g, Sodium 961 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving

GAMJATANG (SPICY PORK BONE STEW)



Gamjatang (Spicy Pork Bone Stew) image

Spicy, hearty Korean stew made with pork bones, potatoes and other vegetables

Provided by Hyosun

Number Of Ingredients 16

2 pounds of pork spine or neck bones
1/2 small onion
5 garlic cloves
4 thin ginger slices (about 1-inch rounds)
1 scallion white part
5 to 6 ounces young cabbage, putbaechu, 풋배추 or napa cabbage (1 cup, boiled)
3 small white potatoes
6 to 8 perilla leaves, kkaennip, 깻잎, roughly sliced
2 scallions, roughly sliced
1 tablespoon gochugaru (Korean red chili pepper flakes) -- use a teaspoon or 2 more for a spicier stew)
1 tablespoon gochujang (Korean red chili pepper paste)
1 tablespoon doenjang (Korean fermented soybean paste)
1 tablespoon gukganjang, 국간장, soup soy sauce (or fish sauce)
1 tablespoon minced garlic
Salt and pepper to taste
1 tablespoon crushed perilla seeds, 들깨가루 (Or sesame seeds)

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.

GAMJATANG (KOREAN PORK BONE SOUP)



GAMJATANG (KOREAN PORK BONE SOUP) image

The key to this recipe is to take your time and a little bit of patience. I wouldn't say this is a complicated dish, however there are a lot of small steps when cooking this gamjatang recipe.

Provided by Ana Yokota

Categories     KOREAN FOOD     Meats     RECIPES     Soups and Stews

Time 2h30m

Number Of Ingredients 27

4 lbs - pork neck bones
¼ cup (60 ml) - soju (or cooking sake)
3 tbsp (16 g) - ginger peeled and thinly sliced
Water
6 dried shiitake mushrooms (wash and clean before use)
2 lbs (908 g) - napa cabbage quartered long (length) wise
16 cups (3785 ml) - water
1 large (17 g) - large green onion
1 bag of dipori dashi (mixed aromatics for soup base)
Leftover vegetable skins, peels, and stubs
5-6 (about 234 g) - whole red potatoes skin on
5-6 (about 215 g) - whole yellow potatoes skin on
1 medium (170 g) - onion quartered
About 10 cloves (95 g) - whole garlic
3 dried small red chilies
2 oz (60 g) - crown daisies
12 oz (340 g) - bean sprouts
12 Perilla leaves roughly chopped
1 cup - water
2 tbsp - gochujang (Korean hot pepper paste)
5 tbsp - gochugaru (Korean ground red chili pepper)
4 tbsp - doenjang (Korean fermented soybean paste)
3 ½ tbsp - fish sauce
2 tbsp - soy sauce
½ cup - dulggaegaru (ground perilla seeds or parrilla powder)
Thinly sliced large green onion
dulggaegaru (parrilla powder)

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.

Nutrition Facts :

GAMJATANG, KOREAN PORK NECK BONE SOUP



Gamjatang, Korean Pork Neck Bone Soup image

Provided by Seonkyoung Longest

Time 2h20m

Yield 6

Number Of Ingredients 31

15 green outer napa cabbage leaves
2 1/2 lb pork neck bone or baby back ribs
2 lb yukon gold potato, peeled, large ones are cut in halves and small ones are leave as whole.
1/3 cup wild sesame seeds
1 bay leaf
4 to 5 ginger slices
2 green onions, cut in halves
1 bulb garlic, cut in halves (approximately 10 to 12 cloves garlic)
1/2 medium size onion, cut into halves
1Tbs black pepper corn
1/3 cup rice wine
2 Tbs doenjang, Korean fermented soy bean paste
10 cups cold water
1/3 cup gochugaru, Korean red pepper flakes
2 Tbs doenjang, Korean fermented soy bean paste
3 Tbs fish sauce
1/4 cup wild sesame seeds powder
2 Tbs chopped garlic (approximately 6 to 8 cloves garlic)
1/4 tsp black pepper
3 Tbs soup broth (pork neck bone broth)
Handful Kkatnip, wild sesame leaves (your can substitute to garlic chive)
Enoki mushrooms
Rest of wild sesame seeds powder
2 to 3 green onions, sliced
1 serrano or jalapeño, sliced
1 cup cooked rice
1 green onion, chopped
1/4 cup chopped kimchi
Crushed gim, Korean seasoned and toasted seaweed
1 tsp sesame seeds
1 Tbs sesame oil

Steps:

  • Blench napa cabbage leaves in salted boiling water until soften, about 2 minutes. Remove from water and drain. Set aside.
  • In same salted boiling water, place pork neck bones and bring back to boil. It will take about 5 to 8 minutes. This way we can get rid of bone bits and dead blood in pork neck bone. When it starts boiling again, drain and rinse under cold water one by one. Set aside.
  • Toast wild sesame seeds on dry skillet over medium high heat until you can smell nutty fragrance, about 2 to 3 minutes. Remove from skillet and grind in a spice grinder or hand grinder. Set aside.
  • In a cheesecloth, place all ingredients for Flavor Package. Bind edges together tightly.
  • In a large thick bottom pot, place blanched pork, flavor package and all ingredients for Broth (rice wine, doenjang & cold water). Stir doenjang into water, cover and bring it to boil over hight heat. Then reduce heat to medium and simmer for 1 hour 30 minutes.
  • Meanwhile, let make sauce. Combine all ingredients for sauce in a mixing bowl, and set aside.
  • Tear each napa cabbage leaves into 4 to 5 pieces and mix with 1/3 of sauce we made.
  • When soup is simmered for 1 hour 30 minutes, remove flavor package and add prepared potatoes, cabbage and rest of sauce. Stir everything together, cover and keep simmering until potatoes are fully cooked, about 20 to 30 minutes. Stir occasionally.
  • You can enjoy Gamjatang from now, in a bowl with warm cooked rice and any other side dishes you like. Or serve as Korean restaurant style if you wish! In a wide shallow pot, place gamjatang about 3/4 way. Top with Kkatnip, enoki mushrooms, rest of wild sesame seeds powder, sliced green onions and chili. Serve on a table if you have a portable stove. Bring it to soft boil over medium high heat, then reduce heat to medium low, start stirring with a spoon to mix all garnish into soup and you can start eating!
  • Enjoy with warm bowl of cooked rice or make fried rice after a little of soup is left on pot. Enjoy!

KOREAN PORK BONE SOUP - GAMJATANG



korean pork bone soup - gamjatang image

Don't let the long list of ingredients throw you. If you can make stock and you can make stew you can make Korean pork bone soup.

Provided by romain | glebekitchen

Categories     Main

Time 7h30m

Number Of Ingredients 24

3 lbs pork neck bones (- cut into 1 1/2 inch pieces (talk to your butcher). You need 3 lbs for the stock and 3 lbs for the soup.)
2 Tbsp doenjang
3 green onions
2 cloves garlic
8 cups water
2 Tbsp gochujang
1 Tbsp gochugaru ( - plus 2 more teaspoons if you like spicy)
2 Tbsp soy sauce
1 Tbsp fish sauce
2 Tbsp mirin
2-3 big cloves of garlic ( - crushed)
1 tsp coarse ground black pepper
3 Tbsp wild sesame seed powder ( - deulkkae-garu - this is not easy to find but you can leave it out)
3 lbs pork neck bones ( - cut into 1 1/2 inch pieces (really, talk to your butcher), in all)
1 2 lb pork hock ( - cut in 6 pieces (again - your butcher is key))
3 Yukon gold potatoes ( - cut in quarters)
8 perilla leaves ( - roughly torn (you can substitute shiso leaves or just leave them out))
1 lb young napa cabbage or the inner leaves of an bigger one
6 green onions ( - cut into 2 inch pieces)
3 Tbsp soy
1 Tbsp rice vinegar
1 tsp sugar
1/2 tsp wasabi
1/2 tsp asian mustard ( - e.g. Japanese prepared mustard)

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.

Nutrition Facts : ServingSize 6 servings, Calories 679 kcal, Carbohydrate 22 g, Protein 53 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 190 mg, Sodium 1118 mg, Fiber 4 g, Sugar 5 g

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