Hearty Gamjatang (Pork Bone Soup) with Dried Radish Greens
How to Make Delicious Pork Bone Soup (Gamjatang) with Dried Radish Greens at Home
I made a hearty pork bone soup (Gamjatang) using pork neck bones I received from my parents. Cooking a smaller portion makes it much easier and simpler. I usually buy 2-3kg of bones, but this time I cooked just enough for one meal. This is a Gamjatang cooked with dried radish greens (siraegi).
Ingredients
- Pork neck bones 900g
- Bay leaves 3 pcs
- Whole peppercorns 1 tsp
- Garlic cloves 10 pcs
- Doenjang (fermented soybean paste) 2 Tbsp
- Gochugaru (red pepper flakes) 3 Tbsp
- Boiled dried radish greens (siraegi) 1 handful
- Fish sauce 2 Tbsp (for seasoning)
- Minced garlic 3 Tbsp
- Green onions 2 stalks
- Cheongyang chili peppers 3 pcs
- Water 16 cups (approx. 3.2L)
- Ground black pepper 1 tsp (for finishing)
Cooking Instructions
Step 1
First, I thawed the 900g of pork neck bones that were in the freezer by soaking them in water to remove the blood. Since they were frozen, it took about 3-4 hours to thaw and drain the blood. I changed the water 2-3 times during this process.
Step 2
After draining the blood, I rinsed the pork bones under running water to clean them thoroughly.
Step 3
In a pot, I added enough water to fully submerge the pork bones, along with 3 bay leaves and 1 tsp of whole peppercorns, and brought it to a boil.
Step 4
Once the water was boiling vigorously over high heat, I added the prepared pork neck bones.
Step 5
After the water came back to a rolling boil, I removed the pork bones. This is a light blanching step to par-boil the bones.
Step 6
I rinsed the par-boiled pork bones under running water again.
Step 7
I returned the rinsed pork bones to the pot, added 10 whole garlic cloves, and poured in 16 cups of water.
Step 8
I brought the mixture to a rolling boil over high heat. As it boiled, I skimmed off any scum or excess fat that rose to the surface to ensure a cleaner broth.
Step 9
Then, I covered the pot and let it simmer over medium heat for 30-40 minutes.
Step 10
I skimmed off the fat again.
Step 11
Next, I added 3 Tbsp of gochugaru (red pepper flakes).
Step 12
I then added 2 Tbsp of doenjang (fermented soybean paste) and let it simmer for another 30 minutes.
Step 13
I roughly chopped the boiled and prepared dried radish greens (siraegi).
Step 14
I added the radish greens to the pot and simmered until tender, then seasoned with 2 Tbsp of fish sauce.
Step 15
I added 3 Tbsp of minced garlic and 2 chopped green onions (sliced diagonally, focusing on the white parts).
Step 16
Finally, I added the green parts of the green onions and 3 diagonally sliced Cheongyang chili peppers, along with 1 tsp of ground black pepper. I adjusted the seasoning with more fish sauce if needed. For reference, I used ‘Hongge’ brand fish sauce.
