Gamjatang

Ingredients

• pork neck bones300g
• water (for initial boiling)1L
• fresh water (for broth)500ml
• Korean soybean paste (doenjang)1 tbsp
• Korean chili paste (gochujang)1 tbsp
• garlic, minced2 clove
• ginger, minced1 tsp
• dried chili pepper1 piece
• potatoes, diced100g
• napa cabbage, chopped50g
• perilla leaves30g
• green onion, chopped1 piece
• toasted sesame seeds1 tsp
• SaltTo taste
• PepperTo taste

Instructions

1. 1

   Step 1

   Soak 300g pork neck bones in cold water for 1 hour to remove blood, then rinse.

2. 2

   Step 2

   Boil the pork bones in 1 liter of water for 10 minutes, discard the water and rinse bones to remove impurities.

3. 3

   Step 3

   In a clean pot, add the pork bones, 500ml fresh water, 1 tablespoon Korean soybean paste (doenjang), 1 tablespoon Korean chili paste (gochujang), 2 cloves minced garlic, 1 teaspoon ginger, and 1 dried chili pepper; bring to a boil.

4. 4

   Step 4

   Simmer the broth for 1 hour on low heat, skimming off any foam or fat that rises to the surface.

5. 5

   Step 5

   Add 100g diced potatoes, 50g napa cabbage, 30g perilla leaves, 1 chopped green onion, and 1 teaspoon toasted sesame seeds; cook for an additional 20 minutes until potatoes are tender.

6. 6

   Step 6

   Season with salt and pepper to taste, then serve hot with steamed rice and kimchi.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Gamjatang can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.