Deep flavor pork bone stew, Gamjatang | 국물맛이 끝내주는 감자탕

 

Deep flavor pork bone stew, Gamjatang

A spicy Korean soup made from the spine or neck bones of a pig

Annyeonghaseyo! Hello K Friends! It is always great to see you again! I hope that all things are going well!

While my family lived in Suwon, South Korea, sometimes we went out to have a special cuisine. It is a pretty unique Korean cuisine and you might like it once you have a taste. It is called “Pork bone stew, Gamja-tang”. It’s a spicy Korean soup made from the spine or neck bones of a pig. It typically contains potatoes, boiled nappa cabbage, perilla leaves, green onions, and perilla seeds powder. Because it has many ingredients and spices, Gamja-tang has very deep flavor, and that’s why it’s hard to forget the taste once you eat it. Let’s get started! 

Gamjatang

Ingredients: 3.5 pounds of pork backbone or neck bone, 14 oz napa cabbage, 3 medium-sized potatoes, 1 onion, 10 perilla leaves, 3 green onions, 2 chili peppers (optional), 12 cups of water, 4 tablespoons of perilla seeds powder

Seasoning: 2 tablespoons of red pepper powder, 1 tablespoon of red pepper paste, 1 tablespoon of soybean paste, 5 tablespoons of fish sauce, 4 tablespoons of cooking wine, 2 tablespoons of minced garlic

How to make it:

Step 1: Preparing the pork bone

Soak the pork bones in cold water for about 2 hours to remove blood. You can use pork back bone or neck bone. Change the water in the middle. Wash it clean under running water. 

Place the pork that has been soaked in a bowl. Put 5 sliced ginger pieces. Put 20 whole ground peppers. 

Blanch the pork bones in boiling water for 10 minutes. Tips: If you boil the pork bones in boiling water, you can remove some of the meaty smell. 

10 minutes later, drain the bones and wash it clean under running water again. In particular, wash the bones thoroughly. If you thoroughly do this, the broth becomes clean.

Step 2: Boiling the pork bones

Add 12 cups of water into the pot. (or add water until the meat is completely soaked) Add 1 onion. Add 3 slices of ginger. 

Put the pork bones in the pot. Boil it for about an hour over high heat until the meat is tender.

Step 3: Preparing the nappa cabbage

Add 1 teaspoon of salt to the boiling water. 

Blanch the cabbage it for about 5 minutes. 

And wash it well in cold water. And squeeze out the water. 

Tear it up in long pieces with your hands. Or you can slice into a bite-sized pieces. Add 1 tablespoon of soybean paste and 1 tablespoon of red pepper paste. Mix it well. If you don’t have nappa cabbage, you can use washed kimchi.

Step 4: Slicing other vegetables

Cut the potatoes in half. 

Slice the perilla leaves into appropriate sizes. 

Cut the green onions. 

Slice chili peppers. This is optional.

Step 5: Making the seasoning

Let me make the seasoning. Add 2 tablespoons of red pepper powder, 1 tablespoon of red pepper paste, 1 tablespoons of soybean paste, 2 tablespoons of minced garlic, 5 tablespoons of fish sauce, 4 tablespoons of cooking wine, a bit of ground pepper. Mix all the ingredients well.

Step 6: Adding all the ingredients

1 hour later: The broth color is creamy! Remove the onion and ginger. 

Add potatoes. 

Add napa cabbage. Add the seasoning that you made in advance. Cover the lid and boil for another 30 minutes. 

When the potatoes are almost cooked, add chili peppers. Add green onions.

 Add about 4 tablespoons of perilla seeds powder. You can especially taste the savory and light flavor of gamjatang when perilla powder is added. This is a very important ingredient that you can find on Amazon or in certain Korean grocery stores. Lastly, taste it and if it’s bland, use salt to season to your taste. 

Put the cooked gamjatang in a bowl to make it easier to eat. 

Or turn on the portable stove and put it in a pot. If you add the soaked glass noodles on top, it will be even better. Very delicious gamjatang is done.

To be honest, cooking Gamja-tang seems pretty complicated, as it requires many ingredients. However, it can be a very special Korean cuisine for your family, particularly in winter. I hope you enjoyed my recipe today! Have a great day! See you next time! Thank you!

 

Ingredients:

• 3.4 pounds of pork backbone or neck bone
• 400 grams of napa cabbage
• 3 medium-sized potatoes
• 1 onion, 10 perilla leaves
• 3 green onions
• 2 chili peppers (optional)
• 12 cups of water
• 4 tablespoons of perilla seeds powder

Seasoning:

• 2 tablespoons of red pepper powder
• 1 tablespoon of red pepper paste
• 1 tablespoon of soybean paste
• 5 tablespoons of fish sauce
• 4 tablespoons of cooking wine
• 2 tablespoons of minced garlic

Notes:

If you cut the corners of the potatoes with a knife like this, the potatoes will break less even if you boil them for a long time.

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