How to Make Delicious Gamjatang: Authentic Korean Spicy Pork Bone Soup Recipe

Gamjatang, or Korean spicy pork bone soup, is a hearty and comforting dish that's perfect for a satisfying meal, especially on chilly days. This traditional dish is known for its rich, spicy broth and tender pork bones, accompanied by potatoes and various vegetables. Despite its robust flavor, Gamjatang is surprisingly easy to make at home. Follow this authentic recipe to recreate the deep, savory flavors of this beloved Korean dish, and enjoy a bowl of warmth and comfort with your family or friends.

Ingredients

• 1kg pork neck bones
• 4 cups water
• 2 tablespoons Korean chili paste (Gochujang)
• 2 tablespoons Korean chili powder (Gochugaru)
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon sesame oil
• A pinch of black pepper
• 2 medium potatoes, peeled and cut into large chunks
• 1 onion, sliced
• 1/2 bunch of napa cabbage, chopped
• 1 green onion, chopped
• Perilla leaves and seeds (optional)

1. Preparing the Pork Neck Bones

Start by soaking the pork neck bones in cold water for at least an hour to remove excess blood and impurities. Change the water a few times during the soaking process. This step is crucial for ensuring a clean and flavorful broth. After soaking, rinse the bones under cold running water to remove any remaining blood and bone fragments.

2. Parboiling the Pork Bones

Place the cleaned pork bones in a large pot and cover them with fresh water. Bring the water to a boil and let the bones cook for about 10 minutes. As the water boils, you'll see foam and scum rising to the surface—skim this off with a spoon to keep the broth clear. After 10 minutes, drain the bones and rinse them under cold water to remove any remaining impurities.

3. Preparing the Broth

In the same pot, return the parboiled pork bones and add 4 cups of water. Bring the water to a boil over high heat, then reduce the heat to low and let the bones simmer for about an hour. This long simmering process helps to extract the rich, meaty flavor from the bones, creating a deep and savory broth that forms the base of your Gamjatang.

4. Making the Spicy Sauce

While the bones are simmering, prepare the spicy sauce in a separate bowl. Combine 2 tablespoons of Korean chili paste (Gochujang), 2 tablespoons of Korean chili powder (Gochugaru), 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, 1 tablespoon of sesame oil, and a pinch of black pepper. Mix everything together until you have a smooth and well-blended sauce. This sauce will give your Gamjatang its signature spicy and umami-rich flavor.

5. Cooking the Pork Bones and Vegetables

Once the broth has simmered for an hour, add the spicy sauce to the pot, stirring well to combine. Then, add the potatoes, onion, and napa cabbage to the pot. Stir the vegetables into the broth, making sure they are fully submerged. Continue to simmer the soup for another 30-40 minutes, or until the potatoes are tender and the meat is falling off the bones. If the broth reduces too much during cooking, you can add more water to maintain the desired consistency.

6. Final Touches

As the Gamjatang nears completion, taste the broth and adjust the seasoning as needed. You may want to add a bit more soy sauce for saltiness or more chili powder for heat. Just before serving, stir in the chopped green onion and, if desired, a handful of perilla leaves and seeds. These additions provide a fresh, herbal note that balances the richness of the broth. Serve the Gamjatang hot, with steamed rice on the side to soak up the flavorful soup.

7. Serving the Gamjatang

Ladle the Gamjatang into large bowls, ensuring each serving has a good mix of tender pork bones, potatoes, and vegetables. Garnish with a sprinkle of extra green onions or perilla leaves, if you like. This hearty and spicy soup is best enjoyed with a side of kimchi and other Korean banchan (side dishes) to complete the meal.

Pro Tips for Extra Flavor

1. Use Anchovy Broth: For an even richer and more authentic flavor, consider using anchovy broth instead of plain water when simmering the pork bones. The umami from the anchovies will add depth to the soup and enhance its overall taste.
2. Add Perilla Seeds Powder: Mixing in some perilla seeds powder towards the end of cooking can add a nutty flavor and slightly thickened texture to the broth, making it even more satisfying.