1
Wash the pork hind leg meat thoroughly under running water and remove any blood.
Gamjatang (Pork Bone Soup)
A Gamjatang recipe that uses pork hind leg meat instead of pork backbone, allowing you to achieve a deep, rich flavor at home.
KoreanSoup & Stew
📝 10 steps
What You'll Need
Doenjang (soybean paste)4 1/2 tbsp (60g)
Gochujang (red chili paste)1 tbsp (20g)
Coarse red chili powder3 tbsp (24g)
Minced garlic2 1/2 tbsp (50g)
Beef Dashida1 tbsp (10g)
MSGapprox. 1/2 tbsp (5g)
Waterapprox. 17 cups (3L)
Pork hind leg meat600g
Potato2 pieces (360g)
Green onion3 pieces (300g)
Onion1/2 piece (125g)
Perilla leaves20 leaves (40g)
Perilla seed powderapprox. 4 tbsp (30g)
Cheongyang chili pepper3 pieces (30g)
Black peppera pinch
Jin-ganjang (soy sauce)1
Vinegar0.3
Brown sugar0.3
Yellow mustardto personal taste
Instructions
2
Blanch the pork hind leg meat in boiling water, then remove it and rinse again with water.
3
Place the blanched pork hind leg meat and about 17 cups of water in a pot and bring to a boil.
4
Slice the onion into strips, and diagonally slice the green onions and Cheongyang chili peppers.
5
Cut the potatoes into large chunks and slice the perilla leaves into appropriate sizes.
6
In the pot, add the Doenjang, Gochujang, coarse red chili powder, minced garlic, Beef Dashida, and MSG to make the seasoning base.
7
Add the prepared green onions, Cheongyang chili peppers, perilla seed powder, and black pepper to the pot and boil together.
8
Add the potatoes to the pot and boil for a long time until all ingredients are thoroughly cooked.
9
Mix the Jin-ganjang, water, vinegar, brown sugar, and yellow mustard to make a dipping mustard sauce.
10
Finally, top with perilla leaves to finish.