Pork Bone Soup

Pork Bone Soup, known as Gamjatang, is the epitome of hearty, rich, and comforting Korean cuisine. This long-simmered soup is the ideal companion for winter evenings or late-night gatherings with friends. Drawing its lusciousness from bone marrow, this dish becomes a flavorful and satisfying experience when prepared with pork bones. Similar to Italian osso buco, Gamjatang delivers a depth of taste that warms the soul. The combination of tender pork bones, fresh vegetables, and aromatic seasonings creates a delightful symphony of flavors in every spoonful. Perfect for a family dinner or a gathering, this soup is an excellent way to embrace the warmth of Korean comfort food. Let’s dive into the recipe and savor the goodness of Pork Bone Soup!

INGREDIENTS

• 6 to 8 sliced pork neck bones
• ¼ cup peeled sliced fresh ginger, plus 1 tablespoon minced
• 10 cups water
• 1 large sweet onion, sliced
• 2 dried shiitake mushrooms, thinly sliced
• 2 tablespoons doenjang
• 2 small Korean green chiles, seeded and sliced
• 6 to 8 garlic cloves, minced
• 2 tablespoons fish sauce
• 3 tablespoons mirin
• 1 tablespoon gochujang
• 2 tablespoons gochugaru
• 4 large potatoes, peeled and quartered
• ¼ small napa cabbage, sliced into large chunks
• 2 scallions, cut into 1-inch pieces
• Freshly ground black pepper

PREPARATIONS

1. In a large bowl, soak the pork bones in cold water for 1 to 2 hours to draw out some of the blood. Drain and rinse the bones.
2. Put the bones and ginger slices in a large stockpot and cover with water. Bring to a boil over high heat. As soon as the water boils, remove the pot from the heat, drain, and discard the ginger slices.
3. Rinse the pot, return the bones to the pot, and add the 10 cups of water. Bring to a boil over high heat. Add the onion, mushrooms, minced ginger, and doenjang. Reduce the heat to medium-low and simmer for 1½ hours.
4. While the bones are simmering, in a small bowl, mix together the chiles, garlic, fish sauce, mirin, gochujang, and gochugaru.
5. Remove the mushrooms from the stockpot, which have now been reconstituted, and slice them. Return them to the pot. Add the sauce mixture, potatoes, cabbage, and scallions. Simmer for 30 more minutes.
6. Season with pepper just before serving hot.

YIELD

• Serves 6

TIPS

• For extra flavor, add some perilla leaves (kkaennip) and chrysanthemum leaves (sukgat), which are widely used in Korean, Japanese, and Chinese cooking.

In conclusion, Pork Bone Soup, or Gamjatang, is a soul-warming and richly flavorful dish that exemplifies the heartiness of Korean cuisine. Perfectly suited for cold winter nights or a late-night gathering with friends, this long-simmered soup brings comfort and delight to the dining table. The infusion of bone marrow in pork bones creates a richness that sets Gamjatang apart and makes it a beloved Korean comfort food.

With a harmonious blend of pork bones, fresh vegetables, and aromatic seasonings, this soup is a must-try for anyone looking to experience the warmth of Korean culinary traditions. Whether you’re preparing it for your family or guests, Pork Bone Soup is sure to impress with its depth of flavor and delightful textures.

Treat yourself and your loved ones to the hearty goodness of Gamjatang, and let its delicious taste transport you to a cozy and comforting world of Korean cuisine.