Ingredients (serves 2):
- 500g pork neck bones
- 2-3 tbs cooking wine
- 1/2 medium onion
- 1-2 scallions
- 4-5 cloves garlic
- 2-3 pieces sliced ginger
- 5 cups water
- 1-2 medium potatoes
- 60g cabbage
- 1 large handful bean sprouts
- 1 tbs gochujang
- 1 tbs doenjang
- 1-3 tbs fish sauce
- 1-2 tbs Korean chili powder
- 2-3 tbs perilla seed powder
- ground pepper to taste
(You don’t have to find the exact brands shown in the picture above)
- Rinse pork neck bones with cold water until the water becomes clear ( to get rid of blood in bones).
- Bring a pot of water to boil, blanch the cabbage, take it out and let cool. Squeeze water out of cabbage, cut into bite-sized pieces.
- Add pork neck bones and cooking wine to the pot, bring to boil then keep boiling for 7-8 min.
- Discard water used to boil the pork bones, replace with 5 cups clean water, add onion, scallions, garlic cloves, sliced ginger
- Bring to boil then switch to medium heat, cook for 90 min.
- After cooking for so long the soup turns white in colour, liquid is reduced by half. Discard all solid ingredients except for pork bones. Remove from heat.
- Combine and mix seasoning ingredients with some pork bone soup.
- Add bean sprouts, prepared chopped cabbage, half-cooked peeled potato (cut into quarters) and seasoning ingredients. Turn on the oven.
- Bring soup to boil then switch to medium heat to let the soup continue boiling for about 10 min, or until potatoes are fully cooked.
- Add more chopped scallions, ground pepper, perilla seeds powder to garnish before removing pot from heat.
Serve gamja-tang with rice and Korean appetizers if you like.
The gamja-tang is super flavorful, it makes me want to eat another bowl of rice. The meat on bones is so tender you can easily pull it off. So happy that I no longer have to visit Korean restaurants for this delicious dish!
Korean food made by Qiu