Gamjatang
“Hearty Korean pork spine soup simmered with potatoes, perilla leaves, and gochugaru in a rich, spicy broth.”
Potato
Garlic
Ginger
Sesame
PorkWhere it comes from
Gamjatang, a hearty Korean soup, boasts a history that reflects the resourcefulness of Korean home cooking. Traditionally made with pork spine, this dish combines rich flavors from slow simmering with potatoes and aromatic herbs. A surprising aspect is its name, which translates to 'potato soup,' although the focus is primarily on the tender meat and spicy broth that warms the soul.
On the Palate
How it's made
5 steps · Show ↓65 min active
How it's made
5 steps · Show ↓- 110 min
Begin by rinsing the pork backbone under cold water to remove any bone fragments. Place the bones in a large pot and cover with water, ensuring they are fully submerged. Bring the water to a rolling boil, allowing impurities to rise to the surface.
Watch outSkim off any foam or impurities that rise to the surface to ensure a clear broth.
- 215 min
Drain the bones and rinse them again. Refill the pot with fresh water and add garlic cloves and ginger slices. Bring to a boil, then reduce to a simmer, letting the flavors meld into the broth.
- 330 min
Add peeled and quartered potatoes to the pot. Continue simmering until the potatoes are tender and the meat is falling off the bones, infusing the broth with their earthy flavor.
- 45 min
Season the broth with sesame oil and ground perilla seeds, stirring well. Taste and adjust seasoning as needed, ensuring a harmonious balance of flavors.
- 55 min
Serve the gamjatang hot, garnished with sliced green onions and a sprinkle of red chili flakes for heat. Accompany with kimchi and steamed rice for an authentic Korean meal.
