Hearty and Spicy Home-Style Gamjatang
Hearty and Spicy Home-Style Gamjatang
When you crave a clean, deep-flavored Gamjatang without artificial seasonings, cook this hearty version at home!
A satisfying Gamjatang that the whole family will love! Perfect for when pork neck bones are on sale, you have plenty of time, and want to treat your loved ones to a delicious meal.
Main Ingredients- 2kg Pork neck bones
- Boiled dried radish greens (Ugeoji)
- Boiled potatoes
- 1 Tbsp minced garlic
- Aged kimchi (or well-fermented kimchi)
- 1 stalk Green onion
- 2 Tbsp Soybean paste (Doenjang)
- Red pepper flakes (to taste)
Cooking Instructions
Step 1
Soak the pork neck bones in cold water for about 1 hour to remove any blood. In a large pot, bring plenty of water to a boil and blanch the bones for about 10 minutes to remove impurities. Drain and rinse thoroughly under cold running water. Peel and cut the potatoes into bite-sized pieces, then boil them until tender and set aside to cool. (Tip: If you don’t like potatoes, you can omit them. If you’re adding them, it’s best to add them in the final step to prevent them from becoming mushy!)
Step 2
Prepare the dried radish greens (Ugeoji). Wash them thoroughly and boil them in plenty of water with 1 Tbsp of soybean paste for about 30 minutes until they are tender. (Tip: Ugeoji made from well-dried radish greens is best, but if you have leftover Yeolmu Kimchi, Eolgari, or Spring Napa Cabbage Kimchi that’s a bit too sour, you can boil and use that for a unique flavor!)
Step 3
Prepare the aged kimchi (or well-fermented kimchi). If the kimchi is too sour, you can add a little sugar to balance the flavor. Squeeze out excess water from the boiled Ugeoji and cut it into bite-sized pieces. In a bowl, combine the cut Ugeoji with 1 Tbsp of red pepper flakes, a little soup soy sauce, and minced garlic. Mix well to marinate.
Step 4
Place the blood-removed pork neck bones, marinated Ugeoji, and aged kimchi into a large pot. If making a separate broth is too much trouble, you can use plain water. However, using rice water (water from rinsing rice) will give the soup a richer, nuttier flavor. Add enough rice water to cover the bones, and dissolve 2 Tbsp of soybean paste. Then, add red pepper flakes to your preference, 1 Tbsp of minced garlic, a little ginger (minced or julienned), and a dash of black pepper.
Step 5
Now, add the pre-boiled potatoes to the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for at least 30 minutes until the pork bones and ingredients are tender. (Tip: Adding potatoes too early can make them mushy and the broth cloudy. It’s better to add them after the ingredients have simmered for a while in Step 4). Finally, taste the soup and adjust seasoning with salt if needed. Since the Ugeoji and soybean paste already provide a base flavor, add salt gradually. Add the chopped green onions and simmer for another moment until fragrant. Your delicious, spicy, and deeply flavorful Gamjatang is ready!
