Spicy and Hearty Gamjatang: The Comfort Food Classic
How to Make Delicious Gamjatang at Home
Embark on a culinary journey with this comforting Gamjatang recipe, featuring tender pork neck bones simmered in a rich, savory broth with chewy perilla leaves and savory soybean paste. A true taste of Korean home cooking!
Main Ingredients- Pork neck bones (Dwaeji deungpyeon) 1 lb (approx. 600g)
- Dried radish greens (Siraegi), soaked or boiled, generous amount
- Perilla leaves (Kkaennip) or perilla stems, generous amount
- Perilla seed powder (Deulkkaegaru) 1 bag (approx. 100g)
- Green onion or onion, 1 (optional)
Seasoning & Broth Ingredients- Doenjang (fermented soybean paste) 2-3 Tbsp
- Cooking wine or Soju 1/4 cup
- Soy sauce for soup (Gukganjang) 1-2 Tbsp (to taste)
- Minced garlic 2-3 Tbsp
- Gochugaru (Korean chili flakes) 2-3 Tbsp (to taste)
- Salt to taste
- Doenjang (fermented soybean paste) 2-3 Tbsp
- Cooking wine or Soju 1/4 cup
- Soy sauce for soup (Gukganjang) 1-2 Tbsp (to taste)
- Minced garlic 2-3 Tbsp
- Gochugaru (Korean chili flakes) 2-3 Tbsp (to taste)
- Salt to taste
Cooking Instructions
Step 1
Start by rinsing the pork neck bones under cold running water to remove any blood. Soak them in cold water for about 30 minutes to 1 hour, changing the water occasionally to ensure all blood is drained.
Step 2
Place the drained pork neck bones in a pot and cover them with water. Add the cooking wine (or soju) and bring to a boil over high heat. Once boiling, let it simmer for 5-10 minutes to remove impurities. Drain the bones and rinse them thoroughly under cold water.
Step 3
Return the rinsed pork neck bones to a clean pot. Add rice water, kelp stock, or plain water to generously cover the bones. Dissolve the doenjang (fermented soybean paste) in the liquid, then add minced garlic, gochugaru (chili flakes), and gukganjang (soy sauce for soup). Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for at least 1 hour, or until the pork is tender and falling off the bone.
Step 4
Once the pork is tender, add the prepared dried radish greens (siraegi), perilla leaves (kkaennip), and green onion (or onion). Sprinkle generously with perilla seed powder (deulkkaegaru). Continue to simmer, covered, for another 20-30 minutes, allowing the flavors to meld and the broth to thicken slightly from the perilla seed powder.
Step 5
Taste the broth and adjust the seasoning with salt or gukganjang if needed. The gamjatang is ready when the meat is tender and the broth is rich and flavorful. If you prefer, you can add potatoes towards the end of cooking and simmer until tender.
