Hearty and Spicy Altoran Chef Lee Byung-woo’s Golden Recipe for Gamjatang
Deep Flavored Gamjatang at Home! Altoran Chef Lee Byung-woo’s Secret Recipe
A hearty and delicious Gamjatang loved by the whole family! We reveal Altoran Chef Lee Byung-woo’s special golden recipe for Gamjatang, introduced on the ‘Medicinal Food Table’ program. Enjoy this masterpiece home-cooking recipe, featuring the rich broth from pork neck bones, tender potatoes, and aromatic perilla leaves.
Main Ingredients- 1.5kg Pork neck bones
- 200g Potatoes
- 200g Napa cabbage greens (ugojji)
- 100g Zucchini
- 2 Korean green chilies (cheongyang peppers)
- 1 Green onion
- 3L Rice water (for broth)
- 2 Bay leaves
- 1 piece Ginger (small, for fragrance)
- 3 tsp Soju (to remove gamey smell from pork bones)
Seasoning and Broth Ingredients- 1 Tbsp Doenjang (soybean paste, for ugojji and broth)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic (for ugojji and broth)
- 1 tsp Minced salted shrimp (for umami in broth)
- 1 Tbsp Sesame oil (for ugojji seasoning)
- 2 Tbsp Perilla seed powder
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp Doenjang (soybean paste, for ugojji and broth)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic (for ugojji and broth)
- 1 tsp Minced salted shrimp (for umami in broth)
- 1 Tbsp Sesame oil (for ugojji seasoning)
- 2 Tbsp Perilla seed powder
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Soak the pork neck bones in cold water for about 20 minutes to remove any blood. After draining, blanch the bones in boiling water with 3 tsp of soju and 1 piece of ginger for 5 minutes. This step is crucial for removing any gamey smell and impurities. Rinse the bones thoroughly under running water. Use a chopstick or skewer to meticulously remove the marrow from inside the bones; this will result in a cleaner broth.
Step 2
Peel the potatoes and cut them into large, bite-sized pieces. Slice the zucchini similarly to the potatoes. Slice the Korean green chilies diagonally to add a spicy kick. Cut the green onion diagonally as well for aroma. Ensure all vegetables are cut into manageable pieces for eating.
Step 3
Prepare the napa cabbage greens (ugojji) by seasoning them in advance. In a bowl, combine the ugojji with 1 Tbsp doenjang, 1 Tbsp gochugaru, 1 Tbsp minced garlic, and 1 Tbsp sesame oil. Gently mix and knead the ingredients into the ugojji until well combined. Let it marinate for a while.
Step 4
Now, let’s start cooking the Gamjatang. Place the drained and blanched pork neck bones in a large pot. Pour in 3 liters of rice water. Add the seasoned ugojji, the cut potatoes, and 2 bay leaves. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer gently for about 40 minutes, or until the pork bones and potatoes are tender.
Step 5
Check if the pork bones and potatoes are cooked through and tender. Once they are, add the sliced zucchini, diagonally cut green chilies, and the perilla leaves for a fresh aroma. Generously add 2 Tbsp of perilla seed powder for a nutty flavor.
Step 6
Taste the soup and adjust the seasoning. Add a pinch of black pepper. Season with salt to your preference. For an extra boost of umami, stir in 1 tsp of minced salted shrimp. If it’s not salty enough, gradually add more salt until it’s just right.
Step 7
Ladle the finished Gamjatang into bowls. Sprinkle with toasted sesame seeds for an extra touch of nutty flavor and visual appeal. (If you skipped adding perilla leaves in the previous step, you can skip this garnish as well.) Enjoy your hearty and delicious Gamjatang!
