1
Drain the blood from 3 kg of pork backbone.
Gamjatang (Pork Bone Soup)
A recipe for Mukeunji (aged kimchi) Gamjatang with a refreshing and spicy broth that tastes better than restaurant versions.
KoreanSoup & Stew
📝 7 steps
What You'll Need
Pork backbone3 kg
Aged kimchi2 pieces of 1/4 head of large cabbage (with seasoning)
Water7 L (plus 1 L later)
PotatoesAbout 5
Radish500 g
Green onion3
Onion1
Dried kelp2 pieces (hand-sized)
Anchovies + shrimp + dried pollack, etc.3 large handfuls
Green onion roots, dried shiitake mushroomsA little
Ginger1 piece
Doenjang (soybean paste)2 tbsp
Bay leaves4
Soju100 ml
Sun-dried saltAbout 3 tbsp
Instructions
2
Boil the Gamjatang once to parboil it.
3
Discard the parboiling water and wash the pork backbone in cold water to thoroughly remove blood from the bones.
4
Pour 7 L of water into a large pot and add the pork backbone, aged kimchi, 1 piece of ginger, 2 tbsp of Doenjang, 4 bay leaves, and 100 ml of soju to boil.
5
Add 3 green onions, onion, and the anchovy broth ingredients (500 g radish, dried kelp, anchovies + shrimp + dried pollack, etc.) and boil together.
6
Add the potatoes with their skins on, then add more green onions and chili peppers to boil together.
7
Finally, season with about 3 tbsp of sun-dried salt and simmer thoroughly to finish.