Gamjatang (Spicy Pork Bone Soup)

The Subversive Table | Lis Lam
Ingredients
For the broth:
- 3lb Pork neck bonesraw
- 2Bay leaves
- 6cups Water
- 1/2cup Kimchipreferably old
- 1large Onionpeeled & halved
- 3inches Gingerthinly sliced
- 2-3medium Potatoesquartered
- 2-3medium Carrotspeeled & cut into 2-inch chunks
For the spicy paste:
- 2Tbsp Gochujang
- 1Tbsp Soy sauce
- 1Tbsp Maesil Cheong (Korean green plum syrup)can be subbed with maple syrup or sugar
- 1/2tsp Black pepper
- 2Tbsp Fish Sauce
- 2Tbsp Mirin
- 4cloves Garlicminced
- 1/4cup Perilla seed powder
- 2Tbsp Gochukaru
- 1/4cup Doenjang
For the garnish:
- 4Green onionssliced finely, for garnish
- Black pepperfor garnish
- 1-2Tbsp Perilla seed oil
- 8-10Perilla leavessliced finely, for garnish
For extra spicy broth (optional):
- tspwhole mustard seeds 1-2per serving
- 1Tbsp Fresno or Jalapeño chili pepperminced, per serving
Instructions
1
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.
2
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.
3
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 sugar),1/2 tsp Black pepper,
4 cloves Garlic (minced). Mix well and add to the bubbling gamjatang. Cook at medium heat until the flavors come together, about 5-10 minutes
4
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!
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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.