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Gamjatang (Spicy Pork Bone Soup)

Gamjatang is the kind of soup that rewards patience. Meaty pork neck bones are simmered low and slow until the broth turns rich and cloudy and the meat is falling-apart tender, then it's all spiked with a fiery gochujang and gochugaru seasoning that clings to every bite.

Traditionally enjoyed late at night or as a hearty weekend soup to share from one big pot in the middle of the table, gamjatang is hearty, warming and made for cold nights and hungry crowds. Big chunks of potato and soft napa cabbage or perilla leaves soak up the spicy broth beautifully.

It takes a bit of time on the stove, but most of that is hands-off simmering, so you can get on with life while the kitchen fills with the most incredible smell.

Servings
6
Prep Time
30
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Cook Time
90
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Ingredients
14
Total Time
120
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Pantry bits

  • Large stockpot
  • Fine mesh skimmer
  • Chef's knife and chopping board
  • Small mixing bowl

Ingredients

  • 1.2kg pork neck bones
  • 1 onion, quartered
  • 8 cloves garlic, divided
  • 3cm piece ginger, sliced
  • 4 spring onions
  • 4 tbsp gochujang
  • 2 tbsp gochugaru
  • 1 tbsp doenjang
  • 1 tbsp soy sauce
  • 4 large potatoes, halved
  • 300g napa cabbage or perilla leaves
  • 1 cup bean sprouts
  • 1 tsp ground perilla seeds (optional)
  • Salt and pepper, to taste

Instructions

  1. Soak the pork bones in cold water for 30 minutes, changing the water once, to draw out any blood and impurities.
  2. Bring a large pot of water to the boil, blanch the bones for 5 minutes, then drain and rinse well under cold water.
  3. Return the bones to a clean pot with fresh water to cover, along with the onion, half the garlic, ginger and 2 spring onions. Bring to the boil, then reduce heat and simmer, covered, for 1 hour, skimming off any scum.
  4. Combine the gochujang, gochugaru, doenjang, soy sauce and remaining minced garlic in a small bowl to make a seasoning paste.
  5. Remove the onion, ginger and spring onion from the pot and discard. Stir the seasoning paste into the broth.
  6. Add the potatoes and simmer for 20 minutes until nearly tender.
  7. Add the napa cabbage or perilla leaves and bean sprouts, and simmer for a further 10 minutes.
  8. Season with salt and pepper to taste, and stir through the ground perilla seeds if using.
  9. Scatter with the remaining spring onion and serve hot in the pot with steamed rice.

Other recipes

Perkedel (Indonesian Potato Fritters)
Rawon (Javanese Black Beef Soup)
Nasi Uduk (Indonesian Coconut Rice)

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