Gamjatang
Gamjatang, from above
Non vegKorea

Gamjatang

Pork bones and whole potatoes in a red broth, thickened with ground perilla. Gnaw happily.

150 minTime
45 gProtein each
hotSpice
Pork bone stew2 chapters · 1 min read

Make it your way

Grandma's wayPork bone stew with potatoes, cabbage and perilla.
The original
799kcalsame
45 gproteinsame
7 gfibresame
150minutessame

Gamjatang.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork ribs900 g meaty pork neck bones or ribs
Water2½ litres
Onion1, halved
Gingera thumb, sliced
Doenjang2 tbsp
Garlic10 cloves, minced
Gochugaru2½ tbsp
Soy sauce1½ tbsp
Fish sauce2 tsp
Ground perilla seeds3 tbsp
Potato4 small, peeled
Napa cabbage (wombok, chinese leaf)outer leaves, blanched
Perilla leaves10 leaves, sliced
Spring onion (green onion, scallion)3 stalks, cut long

Method

5 steps
  1. 1Soak the bones in cold water for 1 hour, then boil 5 minutes, drain and rinse.
  2. 2Simmer the bones with the onion, ginger, half the garlic, the doenjang and the water for 90 minutes.
  3. 3Mix the gochugaru, the rest of the garlic, soy, fish sauce and half the perilla powder with a ladle of broth.
  4. 4Add the paste, potatoes and blanched cabbage. Simmer 25 minutes until the potatoes are tender.
  5. 5Top with perilla leaves, spring onion and the rest of the perilla powder.
Serve it like this

Serve bubbling in a wide pot with an empty bowl for bones. Rice, kimchi and perilla powder at the table.

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Make it a meal

What goes with Gamjatang: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jumeokbap15 min
Bread or rice Methi thepla40 min
On the side Kkakdugi40 min
On the side Napa cabbage kimchi90 min
To drink Boricha25 min
Something sweet Injeolmi bingsu20 min
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