Korean
Korean - Soups and Stews
Gamjatang
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1kg pork backbone or neck bones, cut into pieces
- • 10 cups water
- • 3 medium potatoes, quartered
- • 3 tbsp gochugaru and 1 tbsp doenjang
- • 2 tbsp ground perilla seeds
- • 6 cloves garlic and 1 tbsp ginger, minced
- • 10 perilla leaves, shredded
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Soak the pork bones in cold water 1 hour to draw out blood; drain.
2
Phase 2
Boil the bones 10 minutes, drain, and rinse the bones clean.
3
Phase 3
Simmer the cleaned bones in 10 cups water for 1 hour until the meat loosens.
4
Phase 4
Stir in gochugaru, doenjang, garlic, and ginger.
5
Phase 5
Add the potatoes and simmer 20 minutes until tender.
6
Phase 6
Stir in the ground perilla seeds, top with perilla leaves and spring onions, and serve bubbling.