Pork Backbone Soup (Gamjatang)
Pork Backbone Soup recipe — perfect for when you crave a spicy and steaming hot broth at home! Filling and delicious.
Ingredients
Main ingredients
- Pork Backbone 500 g
- Napa cabbage 100 g
- Green Onion 30 g
- Perilla Leaves 10 g
- Water 800 ml
Seasonings/Sauce
- Doenjang (Soybean Paste) 1 tbsp
- Red Pepper Powder 4 tbsp
- Minced Garlic 1 tbsp
- Soup Soy Sauce 1 tbsp
- Perilla Seed Powder 4 tbsp
- Ginger Powder 0.25 tsp
- Black Pepper 0.25 tsp
Nutrition summary
Carbohydrates
12 g
8%
Protein
48 g
33%
Fat
38 g
59%
Cooking steps
-
1
Soak the pork backbones in cold water for about 2 hours to remove as much blood as possible. Then blanch them in boiling water for 5 minutes to get rid of impurities, and rinse under running water.
-
2
In a pot, add the washed pork bones, 800ml of water, and 1 tablespoon of doenjang (soybean paste). Bring to a boil over high heat, then lower to medium and simmer for 40 minutes.
-
3
Mix boiled napa cabbage with red pepper powder, minced garlic, soup soy sauce, and ginger powder for seasoning, then add to the pot with the broth.
-
4
When the soup comes to a boil again, add the green onions and simmer over low heat for another 10 minutes, letting the flavors meld.
-
5
Finally, add 2 tablespoons of perilla seed powder, perilla leaves, and black pepper. Simmer lightly for 1 more minute to enhance the flavor, then turn off the heat and finish.
