Gamjatang(Korean Pork Bone Soup): Simple 5-Step Guide

Gamjatang(Korean Pork Bone Soup): Simple 5-Step Guide

Step 1

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Step 2

Essential steps for making Gamjatang

Removing Blood from Pork Backbone, Rehydrating Dried Burdock , Preparing the Seasoning

1. Soak 2kg of pork backbone in cold water for 1 hour to remove excess blood.
   
2. After draining, blanch the pork backbone in fresh water for 5-10 minutes to ensure a clearer broth.
   
3. Mix all the prepared seasonings well and let them sit for 10 minutes to enhance the depth of flavor.
   
4. Soak 150-200g of dried burdock in a large bowl of cold water for 2-3 hours (changing the water once in between).
   
5. After rehydration, wash the burdock thoroughly, squeeze out excess water, and cut it into bite-sized pieces.

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Step 3

Start Cooking

Simmering the Broth

1. Place the prepared pork backbone in a large pot and add enough water to fully submerge the bones.
   
2. Skim off any floating fat and scum occasionally to keep the broth clear.
   
3. Add 2-3 green onions, 10-15 whole garlic cloves, a small piece of ginger (3g), 4-5 tablespoons of rice wine, and a pinch of black pepper. Simmer over medium heat for about 1 hour.

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Step 4

Perfecting the Flavor 

Adding Seasoning Paste, Potatoes, and Radish Greens

1. Remove the solid ingredients like green onions and ginger.
   
2. Add the potatoes and soaked dried radish greens.
   
3. Add 2/3 of the seasoning paste, leaving the remaining 1/3 aside.
   
4. Let the potatoes and radish greens fully absorb the seasoning by simmering over medium heat for 30～40 minutes.
   
5. Taste the broth at the end and adjust the seasoning if necessary. If the flavor is too mild, add the remaining seasoning paste.
   
6. Once the seasoning is balanced, continue simmering over medium heat to reduce the broth and intensify the flavor.

(Tip : If using napa cabbage (200300g) instead of radish greens, add it only in the last 10 minutes after adding the potatoes and seasoning paste to prevent it from becoming too soft.)

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Step 5

Finishing Touches

1. Add 2 tablespoons of perilla powder and place 8~10 perilla leaves (optional) on top. Let it simmer for another 2~3 minutes.
   
2. Gamjatang(Korean Pork Bone Soup) is ready.
   Enjoy your delicious meal~~

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Quick Summary

1. Remove blood from pork backbone + Soak dried vegetables + Prepare seasoning (chili powder, minced garlic, doenjang, soy sauce, etc.).

2. Boil broth (adding ginger, sake, or a bit of doenjang helps remove odors).

3. Add seasoning, potatoes, and dried vegetables, then simmer well.

4. Add perilla powder and perilla leaves (enhancing nutty flavor & boosting aroma!).

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