Korean Pork Neck Bone Soup (Gamjatang)

By Seonkyoung Longest · 90 min

Ingredients

Instructions

1. Blanch the napa cabbage leaves in salted boiling water until softened, about 2 minutes. Drain and set aside.
2. Return the salted water to a boil, add the pork neck bones and boil again for about 5 to 8 minutes. Drain and rinse each piece under cold water. Set aside.
3. Toast the wild sesame seeds in a dry skillet over medium-high heat for about 2 to 3 minutes, until nutty-smelling. Grind them in a spice or hand grinder and set aside.
4. Put all the flavor package ingredients in a cheesecloth and tie the edges tightly closed.
5. In a large heavy pot, combine the blanched pork, flavor package, rice wine, doenjang stirred into the cold water, and cover. Bring to a boil over high heat, then reduce to medium and simmer for 1 hour 30 minutes.
6. Meanwhile, combine all the sauce ingredients in a bowl and set aside.
7. Tear each cabbage leaf into 4 to 5 pieces and mix them with one third of the sauce.
8. After 1 hour 30 minutes, remove the flavor package. Add the potatoes, cabbage and remaining sauce, stir, cover and simmer for about 20 to 30 minutes, stirring occasionally, until the potatoes are fully cooked.
9. To serve, place the soup in a wide shallow pot about three-quarters full. Top with kkaennip, enoki mushrooms, the remaining ground sesame, sliced green onions and chili. Bring to a soft boil over medium-high heat, then lower to medium-low and stir to mix the garnish into the soup. Serve with rice.

Summarized from Seonkyoung Longest's video. Watch it for the details.

More recipes with

GarlicOnionGingerScallionRicePotatoMushroomCabbage