Hearty Korean Pork Bone and Dried Radish Greens Soup (Siraegi Gamjatang)
Hearty Korean Pork Bone and Dried Radish Greens Soup (Siraegi Gamjatang)
How to Make Delicious Siraegi Gamjatang
On chilly, rainy days, there’s a dish that always comes to mind: Gamjatang! This hearty soup, especially when enhanced with soft, dried radish greens (siraegi), offers a wonderfully tender and rich flavor. It’s a comforting and satisfying meal perfect for any day you crave a warm, soulful broth. The unique savoriness of siraegi elevates this classic pork bone soup to another level.
Main Ingredients- 1 pack Pork Neck Bones (approx. 1kg)
- 1kg Siraegi (dried radish greens, pre-cooked)
- 2 stalks Green Onions
- 3 Potatoes (medium-sized)
- 1 pack King Oyster Mushrooms
- 1 pack Enoki Mushrooms
- 2 cups Soju (for removing pork odor)
- 1 Tbsp Ginger Powder (for removing pork odor)
- 2 Tbsp Doenjang (fermented soybean paste, for first boil)
- Water, as needed
Seasoning Ingredients- 3 Tbsp Guk-ganjang (Korean soup soy sauce)
- 4-5 Tbsp Doenjang (fermented soybean paste, adjust to taste)
- 1.5 Tbsp Perilla Oil
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1/2 cup Perilla Seed Powder
- 3 Tbsp Guk-ganjang (Korean soup soy sauce)
- 4-5 Tbsp Doenjang (fermented soybean paste, adjust to taste)
- 1.5 Tbsp Perilla Oil
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1/2 cup Perilla Seed Powder
Cooking Instructions
Step 1
First, peel and cut the potatoes into large, bite-sized pieces. Prepare the king oyster mushrooms and enoki mushrooms by trimming their bases and cleaning them. Cut the green onions into large 4-5cm sections. Wash and prepare all your vegetables for cooking.
Step 2
Rinse the siraegi thoroughly under running water. If the outer skin of the siraegi is thick or tough, you can peel it slightly for a more tender texture. If using uncooked siraegi, make sure to boil it in plenty of water until soft before proceeding.
Step 3
It’s crucial to remove the blood from the pork neck bones. Soak them in cold water, changing the water several times over 20-30 minutes. This step is key to achieving a clean-tasting broth.
Step 4
Place the rinsed pork neck bones in a pot. Add 2 cups of soju and 1 tablespoon of ginger powder to eliminate any gamey odors. Add enough water to cover and boil for about 20 minutes. Discard this water, then rinse the bones under clean water. Return the bones to the pot, dissolve 2 tablespoons of doenjang in fresh water, and add it to the pot. Boil for another 20 minutes. Boiling a second time with doenjang will significantly reduce the pork odor and tenderize the meat.
Step 5
Soaking the large potato pieces in cold water helps remove excess starch, preventing the broth from becoming cloudy during cooking. These prepared potatoes will contribute a wonderfully creamy texture to the Gamjatang.
Step 6
Cut the green onions into large 4-5cm pieces. This size helps them maintain their shape during cooking while releasing a subtle sweetness and aroma into the soup.
Step 7
Cut the prepared siraegi into manageable 4-5cm lengths. Cutting them into bite-sized pieces will make them easier to eat.
Step 8
In a bowl, combine the cut siraegi with 3 tablespoons of guk-ganjang, 1 tablespoon of doenjang, 1.5 tablespoons of perilla oil, and 1 tablespoon of gochugaru. Mix well by hand, ensuring the seasoning coats the greens evenly.
Step 9
Let the seasoned siraegi rest for about 5 minutes. This allows the flavors to meld and penetrate the greens, deepening their taste.
Step 10
Now, it’s time to assemble and cook the soup. Combine the twice-boiled pork neck bones, seasoned siraegi, potatoes, green onions, and mushrooms in a large pot. Add enough water to fully cover all the ingredients. Stir in 3 tablespoons of doenjang and 2 tablespoons of gochugaru for a rich, spicy broth. Bring to a boil over high heat, then reduce to medium-low and simmer for about 40 minutes. Add the perilla seed powder during the simmering process for its characteristic nutty flavor.
Step 11
Taste the broth periodically and adjust the seasoning with salt or more soy sauce if needed. Simmer until the potatoes are tender and the meat easily separates from the bones. Cooking over low heat for an extended period will result in a deeply flavorful and satisfying Siraegi Gamjatang. Enjoy this comforting soup with its generous ingredients!
