Gamjatang (Spicy Pork Bone Soup)

The Subversive Table | Lis Lam

Ingredients

For the broth:

3
lb Pork neck bones
raw
2
Bay leaves
6
cups Water
1/2
cup Kimchi
preferably old
1
large Onion
peeled & halved
3
inches Ginger
thinly sliced
2-3
medium Potatoes
quartered
2-3
medium Carrots
peeled & cut into 2-inch chunks

For the spicy paste:

2
Tbsp Gochujang
1
Tbsp Soy sauce
1
Tbsp Maesil Cheong (Korean green plum syrup)
can be subbed with maple syrup or sugar
1/2
tsp Black pepper
2
Tbsp Fish Sauce
2
Tbsp Mirin
4
cloves Garlic
minced
1/4
cup Perilla seed powder
2
Tbsp Gochukaru
1/4
cup Doenjang

For the garnish:

4
Green onions
sliced finely, for garnish
Black pepper
for garnish
1-2
Tbsp Perilla seed oil
8-10
Perilla leaves
sliced finely, for garnish

For extra spicy broth (optional):

tsp
whole mustard seeds 1-2
per serving
1
Tbsp Fresno or Jalapeño chili pepper
minced, per serving

Instructions

Soak 3 lb Pork neck bones (raw) in cold water for 30-60 minutes. Drain and transfer bones to a large stock pot. Cover with clean cold water.

Boil furiously at high heat for 5 minutes until fat and scum bubble up. Drain and rinse the bones with your hands to remove all the fat and grimy particles. Wash the pot as well.

Make the spicy paste: in a small bowl, add 1/4 cup Perilla seed powder,1/4 cup Doenjang, 2 Tbsp Gochujang,1 Tbsp Soy sauce,2 Tbsp Gochukaru,2 Tbsp Fish Sauce,2 Tbsp Mirin,1 Tbsp Maesil Cheong (Korean green plum syrup) (can be subbed with maple syrup or s

Garnish with 8-10 Perilla leaves (sliced finely, for garnish),4 Green onions (sliced finely, for garnish), 1-2 Tbsp Perilla seed oil, Black pepper (for garnish). Serve bubbling hot with rice, kimchi, and side dishes (banchan) of choice!

Soak 3 lb Pork neck bones (raw) in cold water for 30-60 minutes. Drain and transfer bones to a large stock pot. Cover with clean cold water.