1
Soak the pork spine in cold water for at least 3 hours to remove blood and impurities.
⏱️ 180m 0s
Gamjatang (Pork Bone Soup)
Rich and spicy Gamjatang made easily at home using a famous restaurant owner's golden ratio recipe.
KoreanSoup & Stew
⏱️ 270 min total📝 15 steps
What You'll Need
Pork neck bones3kg
Bay leaves6
Ginger1 thumb-sized piece
Doenjang (soybean paste)2 generous tbsp
Black pepper0.5 tbsp
Water5 liters
Jin-ganjang2 soju cups
Beef Dashida1 soju cup
Pork spine3kg
Mukeunji (aged kimchi)Half a head
Cheongyang chili pepper3
Red chili powder2 tbsp
Onion powder1 tbsp
Onion1
Green onion2 stalks
Instructions
2
Wash the blood-drained pork spine thoroughly and drain.
3
Fill a pot with water, bring to a boil, and add bay leaves, ginger, and Doenjang.
4
Dissolve the Doenjang well so it doesn't clump, then add plenty of black pepper.
5
When the water starts to boil, add the washed pork spine.
6
Boil vigorously over high heat for 10 minutes.
⏱️ 10m 0s7
After 10 minutes, remove the pork spine and wash thoroughly to remove any gamey smell and impurities attached to the bones.
8
Put 5 liters of water in a pot, bring to a boil, and dissolve 2 tbsp of Doenjang.
9
Add 2 soju cups of Jin-ganjang and 1 soju cup of beef Dashida.
10
Add the prepared pork spine and start boiling over high heat.
11
Cover and boil for 40 minutes.
⏱️ 40m 0s12
Open the lid, reduce the heat, add the half head of Mukeunji whole, the Cheongyang peppers, and red chili powder, and boil for 20 minutes.
⏱️ 20m 0s13
Open the lid and add sliced green onion and onion.
14
Add 1 tbsp of onion powder, cover, and boil for another 20 minutes.
⏱️ 20m 0s15
Turn off the heat and enjoy the finished Gamjatang.