Hearty Gamjatang with Pork Neck Bones and Dried Radish Greens
How to Make Gamjatang with Siraegi (Dried Radish Greens) and Pork Neck Bones
A taste of winter! When the cold wind blows, it’s time for Gamjatang. This recipe for Gamjatang with Siraegi (dried radish greens) and pork neck bones is budget-friendly and yields a generous portion. Making it at home allows you to adjust the flavor to your liking and use fresh ingredients for a healthy, delicious meal. Enjoy the comforting and rich flavors of homemade Gamjatang!
Main Ingredients- 1kg pork neck bones
- 4-5 bay leaves
- 300g cooked Siraegi (dried radish greens)
- 2 medium potatoes
- 5 perilla leaves (깻잎)
- 1/2 large leek, diagonally sliced
For Boiling Pork Neck Bones- 1 large onion, cut into large pieces
- 1 large leek, cut into large pieces
- 1/2 small piece of ginger, minced
Gamjatang Seasoning- 2 Tbsp Doenjang (fermented soybean paste)
- 5 Tbsp Gochugaru (red pepper flakes)
- 3 Tbsp Perilla seed powder (들깨가루)
- 3 Tbsp Anchovy sauce or Fish sauce (참치액)
- 2 Tbsp Soy sauce (for soup)
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- Pinch of black pepper
- 1 large onion, cut into large pieces
- 1 large leek, cut into large pieces
- 1/2 small piece of ginger, minced
Gamjatang Seasoning- 2 Tbsp Doenjang (fermented soybean paste)
- 5 Tbsp Gochugaru (red pepper flakes)
- 3 Tbsp Perilla seed powder (들깨가루)
- 3 Tbsp Anchovy sauce or Fish sauce (참치액)
- 2 Tbsp Soy sauce (for soup)
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
First, soak the 1kg of pork neck bones in cold water for 1 to 2 hours to remove any blood. Changing the water midway will help draw out more blood.
Step 2
After soaking, place the pork neck bones in boiling water with 4-5 bay leaves. Bring to a rolling boil and blanch for about 5 minutes to remove impurities and any gamey smell.
Step 3
Drain the blanched pork neck bones and rinse them thoroughly under cold running water. While rinsing, carefully scrape off any excess fat or debris attached to the bones.
Step 4
Prepare the vegetables for boiling the pork neck bones. Cut one large onion into big chunks and one large leek into similarly large pieces. Mince about half a small piece of ginger.
Step 5
In a large pot, add the blanched pork neck bones and the prepared vegetables (onion, leek, minced ginger). Pour in enough water to completely cover the bones. Bring to a boil over high heat.
Step 6
Once boiling, reduce the heat to medium, cover the pot, and simmer for 1 to 1.5 hours until the pork neck bones are tender and the broth is rich. Remove and set aside the vegetables once the broth is sufficiently flavored.
Step 7
While the pork neck bones are simmering, prepare the Siraegi. If using pre-cooked Siraegi (300g), remove any tough outer skins, squeeze out excess water, and cut it into bite-sized pieces. (Tip: If using fresh Siraegi, boil it beforehand.)
Step 8
Now, let’s make the Gamjatang seasoning. In a bowl, combine 2 Tbsp Doenjang, 5 Tbsp Gochugaru, 3 Tbsp perilla seed powder, 3 Tbsp anchovy sauce, 2 Tbsp soy sauce, 2 Tbsp Mirin, 1 Tbsp sugar, 1 Tbsp minced garlic, and a pinch of black pepper. Mix well to create the seasoning paste.
Step 9
Transfer the cooked pork neck bones and broth to a hot pot. Add half of the prepared seasoning paste. Bring to a simmer over medium heat and cook for about 10 minutes, allowing the flavors to meld.
Step 10
Peel and wash the 2 potatoes thoroughly. For this recipe, we’ll add the potatoes whole without cutting them. Add the potatoes, Siraegi, and the remaining seasoning paste to the pot.
Step 11
With the potatoes added, cover the pot and continue to simmer over medium heat for about 20 minutes, or until the potatoes are tender and cooked through.
Step 12
Remove the lid and check if the potatoes are cooked. Taste the broth and adjust the seasoning if needed, adding more soy sauce if necessary. Finally, add the diagonally sliced leek, perilla leaves, and another tablespoon of perilla seed powder. Simmer briefly for a final moment, and your hearty Gamjatang with Pork Neck Bones and Siraegi is complete! Enjoy it hot.
