Cherry & Dennis Helper Habitat
Korean Gamjatang Pork Bone Soup
韓式豬骨薯仔湯
Recipe overview
Pork bones, potatoes and perilla simmer into a hearty soup.
01
Ingredients
Main ingredients
- 1.2 kg pork neck bones
- 500 g potatoes
- 400 g napa cabbage
- 200 g soybean sprouts
- 12 leaves perilla leaves
Korean broth seasoning
- 2 tbsp doenjang
- 2 tbsp gochugaru
- 4 cloves minced garlic
- 2 tbsp ground perilla seed
- 2.5 L water
02
Tools
- large soup pot
- lid
- sieve
- knife
- board
- ladle
- food thermometer
03
Steps
Step 1
Rinse bones and soak in cold water thirty minutes
Rinse bones and soak in cold water thirty minutes. Change the water until visible grit is gone, then drain completely.
Step 2
Discard soaking water and rinse bones again
Discard soaking water and rinse bones again. Change the water until visible grit is gone, then drain completely.
Step 3
Blanch bones in boiling water five minutes
Blanch bones in boiling water five minutes. Keep bones in boiling water for five minutes, then discard the scummy water.
Step 4
Discard blanch water; wash pot and bones
Discard blanch water; wash pot and bones. Rinse scum from the bones and wash the pot before starting the clean broth.
Step 5
Add clean water and doenjang; simmer sixty minutes
Add clean water and doenjang; simmer sixty minutes. Lower the heat until only small bubbles rise steadily; avoid a hard boil.
Step 6
Peel potatoes and cut into large chunks
Peel potatoes and cut into large chunks. Keep the pieces even in thickness so they cook at the same rate.
Step 7
Cut washed cabbage and rinse sprouts
Cut washed cabbage and rinse sprouts. Rinse leaves individually and drain so excess water does not dilute the broth.
Step 8
Mix chilli, garlic and perilla powder
Mix chilli, garlic and perilla powder. Blend spices in the bowl first so no spot in the pot becomes over-seasoned.
Step 9
Add potatoes and simmer about twenty-five minutes
Add potatoes and simmer about twenty-five minutes. Lower the heat until only small bubbles rise steadily; avoid a hard boil.
Step 10
Add cabbage and sprouts; cook ten minutes
Add cabbage and sprouts; cook ten minutes. Test one piece; it should be tender while still holding its shape.
Step 11
Stir in seasoning and cook until pork is tender
Stir in seasoning and cook until pork is tender. Beyond tenderness, check thick pork reaches 75°C at its centre for at least 30 seconds.
Step 12
Add perilla leaves briefly and serve hot
Add perilla leaves briefly and serve hot. Warm the leaves briefly until fragrant; long cooking darkens them.
Common mistakes
- Discard blanch water and simmer pork until fully tender.
- Adding potatoes too early makes them fall apart.
- Skipping the bone soak leaves a cloudy broth.
Tips
The bone soak is included in total time; watch for bone fragments.
