[Korean Recipes] Pork Bone Soup Gam Ja Tang

Korean Pork Bone Soup (Gamjatang), with potatoes, makes the best comfort food, and a hearty dinner. Full of rich and authentic flavors, it’s the best soup recipe to warm up with on a cold winter day!

A TRADITIONAL HOMEMADE KOREAN SOUP RECIPE

Nothing beats a steaming bowl of comforting soup once the weather cools down. Gamjatang or Korean Pork Bone Soup/Stew was one of our favorite soups we used to order out when we were living in a bigger city. We didn’t grow up eating Korean food but it immediately felt like comfort food to us the first time we tried it.

If you’ve never tried Korean Pork Bone Soup Gam ja tang before, you are in for a real treat. It is considered a traditional Korean dish with its distinct hearty and rich flavors.

After we moved away to a smaller town, I decided to learn how to recreate this homey dish and after making this recipe for two years now, I can honestly say it’s our family’s favorite.

Be sure to set aside an entire afternoon if you are following the recipe exactly – or split it up and start the prep work the day before – the results are amazing and will definitely satisfy your Gamjatang craving.

TIPS ON MAKING KOREAN PORK BONE SOUP

Most people might get frightened after seeing the amount of ingredients and time it takes to cook (the pork bones require 2 hours of soaking in water and around 2 hours for simmering).

I’ll be honest, this soup does require some patience and tolerance and is a medium level of difficulty to cook but trust me when I say your efforts will be well worth the reward waiting for you.

If you have never tried Korean Pork Bone Soup, I urge you to either order it at a local Korean restaurant first to see if you like it (it used to cost around $6.99 where we lived) or set aside a day (4-5 hours) to make this delicious dish.

I now make large batches of the broth and freeze them flat in freezer bags so that we are able to enjoy this great comforting dish anytime we want.

Korean Pork Bone Potato Soup/Stew (Gamjatang)

Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Resting Time: 2 hrs
Total Time: 5 hrs

Korean Pork Bone Soup (Gamjatang), with potatoes, makes the best comfort food, and a hearty dinner. Full of rich and authentic flavors, it's the best soup recipe to warm up with on a cold winter day!

Course: Main Course
Cuisine: Asian, Korean
Keyword: asian soup recipe, easy asian soup recipe, easy korean soup recipes, how to make pork bone soup, korean dinner, korean pork bone soup, korean soup recipe, pork bone soup
Servings: -8
Calories: 733 kcal


Ingredients
For the Soup:

• 6-8 pieces pork neck bones about 1.4 kg
• 10 cups water
• 1 large onion sliced
• 2 dried shiitake mushrooms
• 4-5 slices ginger to remove pork smell
• 1 tablespoon minced ginger
• 1 dried red chili pepper remove seeds
• 2 tablespoons Korean soybean pasteDoenjang (found in Korean or Asian supermarkets)
• For the Sauce to add to the soup after simmered for 1.5 hours:
• 6-8 cloves garlic minced
• 3 tablespoons fish sauce
• 3 tablespoons cooking wine
• 1 tablespoons Korean red pepper paste Gochujang (found in Korean or Asian supermarkets)
• 2 tablespoons Korean coarse red pepper powder Gochugaru (found in Korean or Asian supermarkets)

Vegetables:

• 4 large white potatoes peeled, quartered
• 1/4-1/2 napa cabbage sliced in quarters blanched
• 2 stalks of green onions diced
• 1/2 cup Asian chives diced
• Optional but enhances flavor:
• 10 Perilla leaves, sliced in thick strips (found in Korean or Asian supermarkets)
• Roasted sesame seeds
• Black pepper

Instructions

1. Soak the pork bones in a large bowl in cold water for 2 hours to remove any blood. Drain water and wash bones.
2. Put the bones into a large stock pot and fill with enough water to cover the bones. Add 4-5 slices of sliced ginger (to remove the pork smell). Boil water and remove any scum that surfaces to top of water.
3. Drain water, discard ginger slices and rinse the pork bones.
4. Add 10 cups of new water to pork bones and boil again.
5. Add sliced onion, dried shitake mushrooms, minced ginger, soy bean paste and dried red chili pepper to pot. Boil the pot for 1-1/2 hours over medium heat.
6. About 1-1/2 hours later, take the red hot chili pepper and shiitake mushrooms out of the pot.
7. Slice shiitake mushrooms into bite sized pieces.
8. In a small bowl, combine the minced garlic, fish sauce, cooking wine, Korean red pepper paste and Korean coarse red pepper powder in a bowl.
9. Add the sauce, potatoes, Napa cabbage, green onions, asian chives, soy bean sprouts, Perilla leaves and the chopped shiitake mushrooms into the soup. Simmer on medium heat for another 30 minutes.
10. minutes later, transfer the soup into a serving bowl or Korean earthenware, top with sesame seeds and/or black pepper.
11. Serve with rice and/or Korean banchan (Korean side dishes).

This recipe and image sources are referred in website: Lifemadesweeter.com. Thanks so much!