1
Wash the refrigerated pork backbones in cold water, place them in a pot, cover with water, and boil.
Eonam-seonsaeng Gamjatang (Pork Bone Soup)
A deep and clean-tasting Gamjatang that can be made for 20,000 won using young cabbage instead of expensive dried radish greens.
KoreanSoup & Stew
⏱️ 140 min total📝 11 steps
What You'll Need
Pork backbone2kg
Young cabbage1 bunch
Water6L or more
Salt3 tbsp
Doenjang (soybean paste)6 tbsp
Minced ginger1
Minced garlic3
Red chili powder4 tbsp
Soy sauce15 tbsp
Perilla oil1/2 cup (90ml)
Potatoas needed
Bean sprouts1 bag
Green oniona little
Perilla seed powderto taste
Instructions
2
Once the water boils, boil for 30 minutes to draw out the blood.
⏱️ 30m 0s3
Remove the blanched pork backbones and wash them in cold water, carefully cleaning away bone dust and clotted blood.
4
Wash the young cabbage, then boil it in water with 3 tbsp of salt for 1 hour and 30 minutes to make the greens.
⏱️ 90m 0s5
Rinse the boiled cabbage in cold water, drain, and trim into bite-sized pieces.
6
Place the cleaned pork backbones in a pot, add 6L or more of water, and the sliced green onions.
7
Add 6 tbsp of doenjang, 1 minced ginger, 3 minced garlic, and 4 tbsp of red chili powder.
8
Add 15 tbsp of soy sauce and boil.
9
Add 1/2 cup (90ml) of perilla oil to add depth and umami to the broth.
10
Add sliced potatoes and boil for 20 minutes.
⏱️ 20m 0s11
Finally, add bean sprouts and perilla seed powder to taste, boil once more, and serve.