Korean Pork Bone Soup (Gamja Tang)
Gamja Tang is a rich, umami-filled soup made from boiling pork bones and unique Korean condiments and spices. It is highly underrated but one of my favorite dishes!
Servings: 3 people
Equipment
- Deep Pot
Ingredients
- 3 lbs Pork Back Bone
For Blanching
- 4 pcs Bayleaves
- 2 1/2 tbsp Soybean Paste
- 1 shot Soju
- 12 cups Water
For Soup:
- 1 stalk Scallions
- 2 pcs Jalapeno Pepper Deseeded
- 300 grams Korean Radish
- Little bit of Water To blend the aromatics
- 5 tbsp Soyeban Paste
- 2 tbsp Salt
- 1/2 tbsp Gochujang
- 3 1/2 tbsp Garlic
- 1/2 tbsp Ginger
- 3 tbsp Red Pepper Flakes
- 2 tsp Black Pepper
- 2 tbsp Roasted Soybean Powder
- 4 tbsp Perilla Powder
- Dried Radish Leaves
- 1 pc Potato
Instructions
- Soak the pork bones in water for 1-2 hours. Drain and wash afterward, It should turn from red to pink.
- Place the pork bones in a deep pot and fill it with water. Add bay leaf, soybean paste, and soju, and bring it to a rapid boil for 10-15 minutes.
- In the process of blanching, you will see foam and scum float on top. Drain it and wash each pork piece, removing any remaining impurities on it.
- Clean the pot, place back the bones, fill it with water, and bring it to a boil again.
- Blend scallions, jalapeno peppers, and radish, then add to the boiling pork bone. Leave it to boil for 30 minutes, and if more foam and scum are floating on top, remove them.
- After 30 minutes, season the pork with soybean paste, pepper paste, garlic, ginger, salt, pepper flakes, black pepper, roasted soybean powder, and perilla powder. Let the soup boil for another hour.
- Peel the potatoes and chop them into bite-sized pieces. Blanche the dried radish leaves to hydrate.
- Add the potatoes and let boil for another 30 minutes. 15 minutes in, add the blanched radish leaves.
- Once everything is cooked, serve it sizzling hot with rice, and enjoy!