Spicy Pork Bone Soup (Gamjatang)
Easy Homemade Pork Bone Gamjatang Recipe for Beginners
I decided to try making Gamjatang after unexpectedly receiving some pork backbone. I was so pleased with how delicious it turned out for my first attempt, I wanted to share this recipe! It’s a hearty and satisfying soup, perfect for a comforting meal.
Main Ingredients
- 1 pack Pork backbone (approx. 1kg)
- 1 Onion (cut into large pieces)
- 1 Green onion (cut into large pieces)
- 1/2 head Napa cabbage kimchi (aged kimchi recommended, cut into bite-sized pieces)
Seasoning & Aromatics
- 1 Tbsp Soy sauce (for soup)
- 1 Tbsp Anchovy sauce or fish sauce
- 2 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 1 Tbsp Minced garlic
- 1 Tbsp Doenjang (fermented soybean paste)
- 2-3 Bay leaves
- 1 Pinch Instant coffee powder (helps remove gaminess and adds color)
- 0.5 tsp Salt (for seasoning)
- 1 Tbsp Soy sauce (for soup)
- 1 Tbsp Anchovy sauce or fish sauce
- 2 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 1 Tbsp Minced garlic
- 1 Tbsp Doenjang (fermented soybean paste)
- 2-3 Bay leaves
- 1 Pinch Instant coffee powder (helps remove gaminess and adds color)
- 0.5 tsp Salt (for seasoning)
Cooking Instructions
Step 1
Soak the pork backbone in cold water for about 30 minutes to remove any blood. Once rinsed, place the backbone in a pot of boiling water with bay leaves. Boil until the meat is fully cooked through, about 20-30 minutes. The bay leaves are excellent for removing the characteristic gamey odor of pork backbone.
Step 2
Drain the parboiled backbone and discard the water. Clean the pot to remove any impurities, then return the backbone to the pot and fill it with fresh, clean water. Parboiling helps to achieve a clearer and cleaner broth.
Step 3
Add the seasoning ingredients (soy sauce, fish sauce, gochugaru, minced garlic, doenjang, coffee powder) along with the large-cut onion and green onion to the pot with the fresh water. Bring to a boil. Adding the seasonings early allows the flavors to meld better with the ingredients.
Step 4
Once the soup is boiling, add the prepared Napa cabbage kimchi (or aged cabbage, etc.), either whole or cut into manageable pieces. The sourness and umami from the kimchi will add depth to the broth. Using well-aged kimchi will result in an even richer flavor.
Step 5
Cover the pot and simmer over medium-low heat for about 1 hour, or until the meat is tender and easily falls off the bone. Taste and adjust seasoning with salt as needed. Your delicious and hearty Gamjatang is ready!
Step 6
While it takes a little time, this recipe is quite simple – just add ingredients and let it simmer! It’s perfect for enjoying with rice or as a satisfying accompaniment to drinks.
