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Gamjatang
A Korean pork bone and potato soup, deeply spiced and warming. Blanching the pork bones and discarding that first water before the real simmer begins is what clears out impurities, keeping the finished broth clean rather than cloudy and off-tasting.
Ingredients
Instructions
Blanch pork bones, drain, rinse.
Simmer in fresh water 1.5 hours until meat loosens.
Add gochugaru, doenjang, gochujang, garlic and perilla seeds.
Add potatoes and cabbage, cook 20 minutes.
Scatter spring onions and perilla leaves. Serve in a large pot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
