Gamjatang (Pork Bone Soup) with Rich Broth and Ugeoji
A 4-serving soup simmered with potatoes and cabbage leaves in a rich pork backbone broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a 4-serving gamjatang made by simmering plenty of cabbage leaves and potatoes in pre-made pork backbone broth. Marinating the pork bones and vegetables in the seasoning beforehand allows the flavors to soak in deeply for a richer taste. With perilla seed powder and perilla leaves added, it has a wonderfully nutty aroma and is great enjoyed heartily as a meal or as a drinking snack.
- Servings
- 4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork backbone1 kg
- Potato6-7 (small size)
- Dried cabbage leaves (ugeoji)2 handfuls
- Perilla leaves20 leaves
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
- Pork backbone broth7-8 cups
Seasoning
- Gochugaru (Korean chili flakes)4 tbsp
- Minced garlic2 tbsp
- Soup soy sauce (guk-ganjang)2 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))2 tbsp
- Doenjang (Korean soybean paste)1 tbsp
- Sugar1 tsp
- Minced ginger1/2 tbsp
- Ground black pepper1 tsp
- Perilla seed powder2-3 tbsp
- Saltfor final seasoning
- If you simmer it for about 2-3 hours, it turns milky white. This broth and the backbone become the ingredients for the gamjatang.
- You can add more or less potatoes depending on your preference.
Steps
1. The broth has turned milky white. Simmering it for about 2-3 hours turns it like this.
This broth and the backbone will become the ingredients for gamjatang.
How to make pork backbone broth is here ⇒ http://blog.naver.com/ppunwife/140040297265
2. You can add more or less potatoes depending on your preference.
I prepared 7 rather small potatoes. Here are two handfuls of boiled dried cabbage leaves (ugeoji), perilla leaves, large green onion, Cheongyang chili peppers, and red chili pepper.
3. Cut the perilla leaves, large green onion, and chili peppers into bite-sized pieces.
4. Add all seasoning ingredients except the perilla seed powder and mix together.
5. Place the pork backbone, potatoes, and cabbage leaves in a bowl, pour in about 2/3 of the seasoning, and coat them evenly.
6. Once coated evenly with the seasoning, let sit for about 30 minutes so the flavors soak in.
7. Pour in the simmered broth until the ingredients are submerged, which will be about 7 cups.
8. Simmer thoroughly until the potatoes are cooked through.
Add the remaining 1/3 of the seasoning, perilla leaves, large green onion, chili peppers, and perilla seed powder, and bring to a brief boil.
If the broth is bland, adjust the final seasoning with salt.
Ppunwife's tips
- If the broth is bland, adjust the final seasoning with salt.
FAQ
Why toss the pork bones and vegetables in the seasoning in advance?
Coating the pork backbone, potatoes, and dried cabbage leaves with two-thirds of the seasoning and letting them sit for about 30 minutes allows the flavors to penetrate deeply into the ingredients for a richer taste.
How long should the pork backbone broth be boiled?
Simmer it thoroughly for about 2 to 3 hours until it turns milky white before using.
When do you add the perilla seed powder and perilla leaves during cooking?
Instead of mixing them into the seasoning from the start, add them at the very end along with the remaining 1/3 of the seasoning, green onion, and chili peppers once the potatoes are fully cooked, and bring to a brief boil.
How do you adjust the seasoning if the broth tastes bland after boiling?
Taste it at the finishing step, and if it is bland, simply add salt to adjust the seasoning.
