Gamja-tang (Spicy Pork Bone Stew)

Nothing good as a steaming bowl of comforting soup once the weather cools down.  This delicious, spicy, rich, and full flavorful soup is one of our favourite Korean food.  It requires a little bit of timing but in the end, you will have a very satisfying tasty soup.

Gamja-tang or pork bone stew is a spicy Korean soup made from the spine or neck bones. It often contains potatoes, perilla leaves, boiled napa cabbage, carrots, and cellophane noodles. The soup base is a deep red colour from the red hot pepper pastes, such as Korean red chilli paper paste (Gochujang), Korean red chilli pepper flakes ( Gochugaru), Korean soybean paste (Doenjang).   This recipe is made with kimchi and potato. Gamjatang makes a perfect, satisfying meal when paired with a bowl of rice. Good luck and if you have any questions please let me know.

 Enjoy 😉 

Ingredients:

• 7-8 pieces pork neck bones (about 1,3-1,5 kg)
• 1 large onion, sliced
• 2 cups kimchi 
• 1 package tofu, optional 
• 7,8 cloves of garlic, minced
• 1 tsp ginger, minced
• 1 dried red chilli pepper (remove seeds)
• 2 or more stalks of green onions, washed and cut into 2 inches long 
• 4 large white or yellow potatoes, peeled quartered or halved
• perilla leaves, optional 
• 1, 2  tbsp Gochugaru (Korean hot pepper flakes)
• 1, 2 tbsp Gochujang (Korean hot pepper paste)
• 1-2 Doenjang (Korean soybean paste)
• black pepper to taste
• sesame seeds
• 1 tsp pure  sesame oil

Instructions:

1.  You will need to soak the pork bones to remove excess blood, then briefly cook the bones in boiling water and discard the water to further remove the impurities from the bones. Soak the bones for about 30 minutes to one hour in cold water. Drain the bones.
2.  Bring a large pot of water to a boil. Put the bones into the boiling water and cover. Let them cook for 7 to 8  minutes over medium-high heat. The water will turn dark and some foam will come to the surface.
3. Drain the bones. Wash the bones under running water. Clean the pot. Return the bones back to the pot. Add cold water, the onion, 4 cloves of garlic, and red chilli pepper if you’re using. Bring it to a boil. Continue to boil, uncovered, for 10 minutes over medium-high heat. Reduce the heat to medium-low. Continue to boil, covered, for about 1 hour to 1 hour 30 minutes to an until the meat is tender and the broth is milky. Discard any particles of oil and fat that float on top. Add more water.
4. In a small bowl combine the seasoning ingredients Gochugaru, Gochujang, Doenjang, ginger, garlic, 1/2 cup of broth from the boiling broth, sesame oil, salt, and black pepper, mix well together and set aside. 
5. Clean the potatoes, peel and halve. Now add mixed seasoning and halved potatoes and sesame seed into soup stir well. Boil again about 20-25 minutes until potatoes are fully cooked.  Taste the soup and add more salt and seasoning if you need.  Also if you like watery soup add more water 
6. Add tofu if you’re using and chopped green onions. Serve with warm rice and plenty of side dishes.  (I like to fry my tofu in a skillet with 1 tsp sesame oil, black red ground pepper, and chopped onions.  You can skip this step)

Note: You will need to purchase some of these ingredients at a Korean food mart or specialty Asian supermarket if you have one nearby. 

Pork neck bones are found in the freezer section at a Korean grocery store. Try to choose a bone with a lot of meat.