Hearty and Spicy Pork Bone Soup with Dried Radish Greens (Gamjatang)
Hearty and Spicy Pork Bone Soup with Dried Radish Greens (Gamjatang)
How to Make Gamjatang with Pork Bones and Dried Radish Greens at Home
Introducing a Gamjatang recipe featuring rich pork bones and tender dried radish greens, creating a deep and spicy flavor. This guide will walk you through the detailed steps to achieve a restaurant-quality taste at home.
Main Ingredients- 4 pieces Pork neck bones
- 2 Potatoes
- 1 handful Dried radish greens (Siraegi)
Cooking Instructions
Step 1
First, rinse the pork neck bones thoroughly under running water. It’s crucial to meticulously remove any blood clots or residual meat attached to the joints and edges of the bones. This step is key to eliminating any gamey odor from the Gamjatang. After rinsing, pat them dry.
Step 2
After rinsing, it’s important to remove the blood. Soak the bones in cold water for about 10 minutes to draw out the blood. Then, in a pot, add enough water to cover the bones, along with 2 small cups of vinegar, 1 Tbsp of doenjang, and 1 slice of ginger (or 0.5 tsp ginger powder). Bring to a boil over high heat and simmer for 20 minutes. Once boiled, remove the bones and gently rinse them under cool running water two or three times to wash away impurities and excess fat. This process helps to clarify the broth and further remove any unwanted smells.
Step 3
Now, let’s prepare the seasoning paste that will give our Gamjatang its signature flavor. In a bowl, combine 1 Tbsp gochujang, 2 Tbsp gochugaru, 1 small cup guk-ganjang, 1 small cup fish sauce, and 1 Tbsp minced garlic. Mix these ingredients well. Marinate the blanched pork bones with this prepared seasoning paste and let it sit for a while.
Step 4
You can add the potatoes whole, but they take a long time to cook. It’s recommended to either boil them separately, or add them to the Gamjatang when it’s almost done. Alternatively, you can cook them together initially and then remove them once tender, adding them back at the end.
Step 5
In a large pot, combine the seasoned pork bones and potatoes. Add enough water or broth to fully cover the bones. Bring to a boil over high heat, then reduce to medium-low heat. Cover the pot and simmer until the meat on the bones is tender and easily separates. This usually takes about 40 minutes to an hour, allowing the rich flavors to develop.
Step 6
Add the dried radish greens when the pork bones have become tender enough that the meat is starting to pull away from the bone. Adding them too early might result in them becoming overly soft and mushy. Continue to simmer for another 15-20 minutes, or until the radish greens are tender.
Step 7
Once the radish greens are tender, it’s time to enhance the aroma. Generously add 6 Tbsp of perilla seed powder and stir well to incorporate it into the broth. The nutty flavor of the perilla seeds will make the Gamjatang even richer and more complex.
Step 8
After adding the perilla seed powder, simmer for a little longer to allow the flavors to meld. Taste the soup and adjust seasoning with salt or guk-ganjang if needed.
Step 9
If you have a dipping sauce from a Gamjatang restaurant, now is a good time to use it. Mixing it with a bit of mustard and dipping the tender pork meat or potatoes into it can truly replicate that famous restaurant taste at home. This is one of the secrets to achieving that authentic flavor, so give it a try!
Step 10
Finally, for the finishing touches, add chopped green onions. If you prefer more spiciness, add sliced Cheongyang peppers. For an aromatic boost, add plenty of perilla leaves. Simmer briefly to combine all the ingredients. Serve hot and enjoy! Cooking it on an induction hob or portable burner allows you to enjoy it bubbling at the table, making the experience even better.
