This one is epic. Korean pork bone soup or gamjatang is an all day affair. Rainy day cooking. Hurry up and wait as it simmers away. But when it’s ready. What a great dinner on a rainy or cold winter night.
It’s a long list of ingredients. And they aren’t easy to find. Gochujang, gochugaru and doenjang you should be able to find pretty easily. Perilla leaves and perilla powder are tougher. But you can leave them out. Use chicken stock instead of making pork stock.
Pork neck bones. That’s easiest at an Asian butcher. Or you could swap that out for pork shoulder or pork belly. Or both. Easier to eat. Better for company as well. Unless the company are your very best friends. These changes make it easier. Different but still very, very good.
It’s a long recipe as well. But it’s mostly unattended. Make stock. Then make stew. That’s exactly what this is. A couple extra steps along the way maybe. But not more than that. And there’s no reason you can’t make the stock one day and the stew another. You could even freeze the stock.
This Korean pork bone soup is pretty authentic if you leave out the drizzling sauce. Probably the green onions shouldn’t be there either. But both really add something special. Korean gamjatang with a glebekitchen twist. Seriously epic.
- 3 lbs pork neck bones - cut into 1 1/2 inch pieces (talk to your butcher), in all
- 2 Tbsp doenjang
- 3 green onions
- 2 cloves garlic
- 8 cups water
- 2 Tbsp gochujang
- 1 Tbsp gochugaru - plus 2 more teaspoons if you like spicy
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 Tbsp mirin
- 2-3 big cloves of garlic - crushed
- 1 tsp coarse ground black pepper
- 3 Tbsp wild sesame seed powder - deulkkae-garu - this is not easy to find but you can leave it out
- 3 lbs pork neck bones - cut into 1 1/2 inch pieces (really, talk to your butcher), in all
- 1 2 lb pork hock - cut in 6 pieces (again - your butcher is key)
- 3 Yukon gold potatoes - cut in quarters
- 8 perilla leaves - roughly torn (you can substitute shiso leaves or just leave them out)
- 1 lb young napa cabbage or the inner leaves of an bigger one
- 6 green onions - cut into 2 inch pieces
- 3 Tbsp soy
- 1 Tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp wasabi
- 1/2 tsp asian mustard - e.g. Japanese prepared mustard
- You will need to blanch and rinse all the pork so you might as well do it all up front.
- Put all the pork into a pot large enough to hold it all and cover with cold water.
- Bring to a boil over high heat. Boil for 5 minutes. You will see a mess of scum form. Don't worry. Down the drain it goes.
- Rinse the pork well with cold running water. Reserve all but three pounds of pork ribs.
- Place 3 lbs of the pork neck bones (pick the ones with less meat) into a pot and add the water along with the green onion and 2 whole cloves of garlic.
- Bring to a boil, reduce heat, cover loosely and simmer for 4-5 hours. Longer is better if you have the time.
- Strain the stock into a clean pot large enough to hold the remaining pork, potatoes and cabbage. You should have about 5-6 cups. If you have less, add water to get to 6 cups.
- Combine all the ingredients together. Set aside.
- Combine all the ingredients and stir until the sugar dissolves and the mustard and wasabi are evenly distributed. Set aside.
- Mix 2 Tbsp doenjang with a bit of stock to dilute. Add the reserved pork along thinned doenjang to the pot.
- Simmer 90 minutes.
- While the soup simmers, bring a pot of water large enough to hold all the cabbage to boil. Blanch the cabbage for 90 seconds. Remove the cabbage from the pot (use tongs) and cool under cold running water. Cut the cabbage into large bite size pieces.
- After 90 minutes, thin the spice mix with a bit of stock and add it to the soup.
Add the potatoes and cabbage, being careful to submerge the potatoes.
- Simmer until the potatoes are tender, around 30-40 minutes.
- Add the green onions and simmer 3-4 minutes more.
- Serve in bowls with a couple teaspoons of the drizzling sauce overtop. Garnish with green onion and sliced red chilies.