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Korean Gamjatang (Spicy Pork Bone Soup)
A hearty, spicy Korean pork bone soup made with pork spine or neck bones, napa cabbage, potatoes, soybean sprouts, perilla leaves, and a flavorful seasoning paste of garlic, gochugaru, gochujang, perilla seed powder, and fish sauce. The broth is simmered for nearly two hours to extract rich bone marrow flavor and tender meat, then finished with fresh vegetables for a comforting, authentic gamjatang.
Printable version with shopping checklist
Cost Breakdown
Critical Success Points
- • Soaking the pork bones to remove blood and odor
- • Blanching and skimming the bones to achieve a clear broth
- • Long, gentle simmer to extract collagen and flavor
- • Adding perilla leaves at the end to keep their fresh aroma
Safety Warnings
- • Handle boiling water and hot broth with care to avoid burns.
- • Use tongs or a slotted spoon when removing bones to prevent splashes.
- • Ensure pork is cooked through; the broth should reach at least 165°F (74°C).
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