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Restaurants›Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup›Gamjatang Recipe

Gamjatang Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups Gamjatang Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Korean
Ingredients: 2 kg pork neck bones or pork spine bones (gamjatang cut); 5 l water; 6 pcs dried anchovies (optional, heads removed); 10 g dried kelp (dashima); 1 tbs coarse sea salt (for blanching); 2 tbs soju or rice wine (for rinsing bones); 3 tbs gochugaru (Korean coarse chili flakes); 1 tbs gochujang (Korean chili paste); 1 tsp doenjang (fermented soybean paste); 2 tbs soy sauce; 3 tbs minced garlic; 1 tsp ginger, grated; 1 tsp black pepper; 4 pcs medium potatoes, peeled and halved; 300 g napa cabbage, thick stems separated and roughly chopped; 60 g perilla leaves (kkaennip) or spinach (optional); 200 g Korean radish (mu), cut into 2 cm slices; 1 pc onion, quartered; 4 pcs scallions, cut into 5 cm pieces; 2 pcs fresh green chilies (optional), slit; 2 tbs toasted perilla powder (deulkkae, ground toasted sesame seeds as alternative); 2 tbs chopped scallion; 1 tsp sesame seeds (optional)

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time3h

Serves6

감자탕

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Ingredients

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Broth and bones

4.41 lb (2 kg) pork neck bones or pork spine bones (gamjatang cut)

21 1/8 cup (5 l) water

6 pcs dried anchovies (optional, heads removed)

1/3 oz (10 g) dried kelp (dashima)

Meat marinade and seasoning paste

1 tbs coarse sea salt (for blanching)

2 tbs soju or rice wine (for rinsing bones)

3 tbs gochugaru (Korean coarse chili flakes)

1 tbs gochujang (korean chili paste)

1 tsp doenjang (fermented soybean paste)

2 tbs Aged soy sauce

3 tbs minced garlic

1 tsp Ginger, grated

1 tsp black pepper

Vegetables and aromatics

4 pcs medium potatoes, peeled and halved

10.6 oz (300 g) napa cabbage, thick stems separated and roughly chopped

2 1/8 oz (60 g) perilla leaves (kkaennip) or spinach (optional)

7.05 oz (200 g) Korean radish (mu), cut into 2 cm slices

1 pc onion, quartered

4 pcs scallions, cut into 5 cm pieces

2 pcs fresh green chilies (optional), slit

Garnish

2 tbs toasted perilla powder (deulkkae, ground toasted sesame seeds as alternative)

2 tbs chopped scallion

1 tsp Sesame seeds (optional)

Method

Prepare and blanch bones

Rinse and soak

Rinse the pork bones under cold running water to remove bone fragments and blood. Place bones in a large bowl, pour 2 tablespoons soju or rice wine over them, rub briefly, then rinse again.

Blanch

Place bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat. Once boiling, add 1 tablespoon coarse sea salt and boil hard for 8–10 minutes to remove impurities. Skim off scum that rises to the surface.

Drain and clean

Drain the bones and rinse thoroughly under warm water to remove remaining scum. Rinse out the pot.

Make clear flavorful broth

Return cleaned bones to the pot. Add 5 liters fresh water, dried anchovies (if using), dried kelp and the quartered onion and radish. Bring to a boil, then lower heat to maintain a gentle simmer. Simmer uncovered for 1 hour.

After 1 hour, remove and discard kelp and anchovies. Continue simmering bones on low for another 1–1.5 hours until meat is tender and the broth has a milky, rich color. Total simmer time about 2–2.5 hours.

Taste the broth and skim any remaining fat or foam. If you prefer a clearer broth, strain through a fine mesh and return liquid to the pot with the bones.

Prepare seasoning paste

While broth simmers, combine gochugaru, gochujang, doenjang, soy sauce, minced garlic, grated ginger and black pepper in a small bowl. Stir into a smooth paste.

Reserve about 2 tablespoons of the paste to rub onto meat pieces for more depth (optional).

Assemble and simmer with vegetables

When the bones are tender, add the seasoning paste and stir to dissolve evenly into the broth. Add Korean radish and napa cabbage stems first and simmer 10 minutes.

Add potatoes and continue simmering 15–20 minutes until potatoes are nearly cooked through.

Add napa cabbage leaves, perilla leaves (or spinach), sliced scallions and green chilies. Simmer another 5–7 minutes so greens wilt but remain bright.

Taste and adjust seasoning with extra soy sauce or salt and more gochugaru if you want it spicier.

Finish and garnish

Turn off heat. Sprinkle toasted perilla powder (or ground sesame) and chopped scallion over the stew. Add sesame seeds if using.

Serve hot in the pot or transfer to a shallow bowl with generous pieces of meat, potato and broth. Provide steamed rice and kimchi alongside.