Gamjatang (Pork Bone Soup) recipes - Main course
Author: Eloisa Champagne
Korean pork bone soup A Thai street food featuring an impressive "mountain" of pork bones with meat that's fall-off-the-bone tender. If you can make stock and you can make stew you can make Korean pork bone soup.
Pork neck bone Soup
Rich and deliciously hearty, perfect Pork neck bone soup loaded with full flavours; every time you can try it at home.Are you an adventurous food lover? Have you ever tried tender pork neck bone soup at home? What! Tender pork neck bone soup at home?Yes, my friend! You heard that right.Winter is the best time to keep ourselves warm with a hot, hearty meal and savoury flavours. It is the best time to try different mouth-watering hot meals. The delicious and rich flavored pork neck bone soup is more than a soup and can be eaten like a hot meal.The concept of collecting soft fatty meat from the bones' gaps is delicious and mouth-watering; however, vegetables' delectable flavors are a total blast.The addition of vegetables gives a new flavor to the soup and enhances its nutritional value. The fully cooked cabbage adds a rich flavor to the soup. It turns into an entirely satisfying meal when paired with a bowl of rice or bread. The combo of garlic and dry Rosemary in the soup gives it another charm. The beautiful aroma of Rosemary and the tasty flavors of garlic makes the excellent essence of this simple soup.So easy, so delicious, much cheaper, and better than any restaurant style.Traveling is fun for me, and exploring different restaurants is a total blast. I love to visit those holes in the wall places that have exciting menus. This is one of the delicious soups that idea came from Korean style pork neck bone soup.One day I decided to make Pork neck bone soup in my kitchen. Long story short, it turned out fantastic.What else are you looking for now? Let's get into the recipe. I hope you enjoy this delicious soup, and it Will keep you healthy, physically, and mentally during the winter season.
Provided by: amylife
Total time: 180 minutes
Cook time: 150 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 14
Provided by: amylife
Total time: 180 minutes
Cook time: 150 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 14
Ingredients:
- 800g to 1kg g pork neck bones (1.7lb to 2.2lb)
- 2 star anise
- 4 cloves
- 1 whole garlic (10 to 12 cloves )
- 1 tsp dry rosemary
- 1-2 tsp salt
- Black pepper
- 1 small size of cabbage (680g)
- 1 large carrot (150g)
- 1 rutabaga (300-350g)
- 2 small onions (160g per onion)
- 2 medium size of potatoes (230g per potato)
- Water
- Fresh thyme (for garnish)
How to cook:
- Prepare the bones and broth.
- Rinse the pork bones for a couple of times with tap water, preferably pre-boil pork neck bone to get rid of its smell and reduce fats.
- In a large pot, add thoroughly rinsed pork neck bones. Then add enough water to cover the top of the bones.
- Place the pot on the stove over a medium to high flame and bring it to a boil.
- After a few minutes, water will turn dark, and some foam will come to the surface. Take off the foam from the surface of the liquid. Let the pork neck bones cook again for 15 minutes.
- Now turn off the heat, strain the bones, and rewash each one to get rid of extra fat.
- Cooking of soup:
- Bring a teabag, add star anise and cloves into it and close the top of the bag. (it will help to pick up the spices after cooking. If you don't have a tea bag, it's ok- add spices directly to the pot)
- Peel the whole garlic and separate each garlic cloves.
- Take another large pot, add boiled pork neck, spice bag (star anise and cloves), and dry Rosemary. Then, add enough water to cover the top of the pork neck bones.
- Put the pot on the stove over a high flame and let it bring to a boil.
- Now when the water starts boiling, reduce the heat to medium-low heat. Let's simmer it for about 1 hour.
- While boiling pork neck bones, prepare all the vegetables.
- Carrot: Cut off the top and bottom of the carrot, peel the skin. Cut them about bite-size. (I’m not a big fan of big pieces of cooked carrots, so if you love that, please cut a big piece)
- Cabbage: cut it into smaller pieces or whatever size you like.
- Onions: Cut off the top and bottom and peel the skin. Cut in half or smaller size.
- Potatoes: Cut in half, then peel the skin.
- Rutabaga: Cut off top and bottom. Peel the skin then, cut into 16 to 18 pieces or bite-sized pieces.
- After 1 hour, add all the veggies to the pot.
- Add 1 tsp of salt, then add enough water to cover the top of the cabbage.
- Cover the lid. Keep the heat to medium-low heat, then cook for about another 1 hour.
- After that, open the lid then check the meat to tender. When you use chopsticks to pick the small parts of meat, it will be easier to come off, it ready to serve. If the meat is still not tender enough, please cook an extra about 30 minutes to 1 hour.
- Taste it; if the soup is not salty enough, add more salt and fresh grained black pepper to taste. Mix well. Turn off the heat.
- Put out all the soup in a large shallow pot and garnish it.
- Serve it warm in your favorite soup bowl and sprinkle the additional fresh thyme on top.
#NECKBONE #SOUP
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Gamjatang (Pork Bone Soup)
Korean pork bone soup
Provided by: Sue | My Korean Kitchen
Total time: 180 minutes
Cook time: 110 minutes
Prep time: 70 minutes
Yields: 4 servings
Cuisine: Korean
Number of ingredients: 24
Provided by: Sue | My Korean Kitchen
Total time: 180 minutes
Cook time: 110 minutes
Prep time: 70 minutes
Yields: 4 servings
Cuisine: Korean
Number of ingredients: 24
Ingredients:
- 1.4 kg pork neck bone ((3 pounds), (try to pick the bones with lots of meat on them))
- 7 cups water
- 3 potatoes ((500 g / 1.1 pounds), peeled & cut into smaller chunks)
- 6 napa cabbage leaves ((300 g / 10 ounces), rinsed)
- 100 g mung bean sprouts ((3.5 ounces), rinsed)
- 30 g crown daisy leaves ((1 ounce), rinsed (optional))
- 6 perilla leaves (, thinly sliced (optional))
- 2 green chilies (, thinly sliced (optional))
- 1 onion ((160 g / 5.6 ounces), peeled & halved)
- 30 g green onion ((1 ounce), white part only)
- 5 cloves garlic ((30 g / 1 ounce), peeled)
- 1 ginger ((5 g / 0.2 ounce), peeled & thinly sliced)
- 1 tsp whole black pepper
- 3 Tbsp gochugaru ((korean chili flakes))
- 2 Tbsp doenjang ((korean soybean paste))
- 2 Tbsp rice wine
- 1 1/2 Tbsp minced garlic
- 1 Tbsp gochujang ((korean chili paste))
- 1 Tbsp Korean fish sauce
- 1 Tbap water
- 1 tsp minced ginger
- A few sprinkles ground black peppers
- 1/8 tsp fine sea salt
- 1 Tbsp toasted sesame seeds (or perilla seeds, grounded)
Nutrition:
- Calories: 197 kcal
- Carbohydrate: 36 g
- Protein: 8 g
- Fat: 2 g
- Sodium: 961 mg
- Fiber: 9 g
- Sugar: 4 g
- Serving Size: 1 serving
- Soak the pork bones in cold water for at least 1 hour (to get rid of any excess red liquid that looks like blood). Drain away the water. (If you can, try to change the water every 15 mins.)
- Place the bones into a large pot and add enough water to cover the bones, then boil it for about 10 minutes over medium high heat, covered. Drain away the water and rinse the bones in cold running water.
- In a large clean pot, place the bones and add the water (7 cups) and all ingredients from the “aromatic vegetables” section. Simmer it on medium to low heat for 1 hr 30 mins, covered.
- While the bone broth is simmering;(1) Put the potatoes in a separate pot and add enough water to cover them. Boil it over medium high heat until the potatoes are nearly cooked (about 90%). Drain away the water and set aside the potatoes until needed.(2) In a separate pot, add some water and the salt (1/8 tsp) and boil it. Once the water is rapidly boiling, parboil the napa cabbage for 1 to 2 mins. Drain away the water and cool down the leaves. Tear down each leaf length ways with your hands. (Or you can use a knife to cut them.)
- Sieve the broth (from step 3) through the strainer and catch the broth in a large bowl. Also, keep the pork bones but discard any boiled spices/vegetables. It should result in about just under 5 cups of broth.
- Transfer the broth into a clean pot, then add back the pork bones, potatoes, cabbage leaves, and the seasoning base into the pot. Boil over medium high heat until the potatoes cook completely (10 to 15 mins).
- Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, crown daisy leaves, perilla leaves, and green chilies) and the ground sesame seeds into the pot and boil further 1 to 2 mins until they soften. Serve warm with steamed rice.
Thai Spicy Pork Bones Soup
A Thai street food featuring an impressive "mountain" of pork bones with meat that's fall-off-the-bone tender. Served with a spicy, garlicky pork broth that is to die for. Gluten free.
Provided by: Pailin Chongchitnant
Total time: 150 minutes
Cook time: 135 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 15
Provided by: Pailin Chongchitnant
Total time: 150 minutes
Cook time: 135 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 15
Ingredients:
- 3 lb pork neck or back bones (see note 1)
- 3.7 qt water
- Half an onion (large dice, see note 2)
- Half a head garlic (peeled and smashed)
- ½ tsp white peppercorns (cracked)
- 2 Tbsp soy sauce
- 2 Tbsp fish sauce
- 2 cups pork stock (from above)
- 3 Tbsp lime juice
- 1 Tbsp fish sauce (approx)
- 2 tsp sugar
- 3 Tbsp chopped garlic
- 3-4 Thai chilies (seeds removed if needed)
- ⅔ cup chopped cilantro (if you have sawtooth coriander, you can add it too)
- Jasmine rice for serving
How to cook:
- To make the pork stock
- In a large stock pot add the bones and cover with the water. Add the soy sauce and the fish sauce and bring to a simmer. Simmer for 30 minutes or until a significant amount of scum collects on top. Skim off the scum and discard.
- Add the onions, garlic, and peppercorns and simmer for another 1.5 hours or until the meat is fork tender. If water dries up too quickly, top it off just until the bones are submerged.
- To make the Saeb broth
- Take 2 cups of the pork stock and bring to a boil in a small pot. Keep the pork bones in the broth to keep them moist until ready to serve. Meanwhile pound the chilies in a mortar and pestle until broken into bits or finely chop them.
- Once the broth is boiling, turn off the heat and immediately add the garlic and chilies. Season with the sugar, fish sauce and lime juice, then taste and add more fish sauce if needed. (How much fish sauce depends on how far your stock reduced, so you have to taste and adjust here.) When ready to serve, stir in the cilantro.
- To serve
- Arrange the pork bones into a big pile on a platter that has enough depth to it to hold the broth. Ladle the seasoned broth over the pork, allowing the garlic and the chilies to rest on the bones. Serve with jasmine rice. You can use a spoon and fork to pick the meat off of the bones, but feel free to use your hands when needed. The broth is the best part of this, so be sure to sip on that as you eat, and drench your rice with it!*You can save the remaining broth for noodle soups. They will last in the fridge for about a week, and will freeze indefinitely.
Korean pork bone soup
Don't let the long list of ingredients throw you. If you can make stock and you can make stew you can make Korean pork bone soup.
Provided by: romain | glebekitchen
Total time: 450 minutes
Cook time: 420 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Korean
Number of ingredients: 24
Provided by: romain | glebekitchen
Total time: 450 minutes
Cook time: 420 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Korean
Number of ingredients: 24
Ingredients:
- 3 lbs pork neck bones (- cut into 1 1/2 inch pieces (talk to your butcher). You need 3 lbs for the stock and 3 lbs for the soup.)
- 2 Tbsp doenjang
- 3 green onions
- 2 cloves garlic
- 8 cups water
- 2 Tbsp gochujang
- 1 Tbsp gochugaru ( - plus 2 more teaspoons if you like spicy)
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 Tbsp mirin
- 2-3 big cloves of garlic ( - crushed)
- 1 tsp coarse ground black pepper
- 3 Tbsp wild sesame seed powder ( - deulkkae-garu - this is not easy to find but you can leave it out)
- 3 lbs pork neck bones ( - cut into 1 1/2 inch pieces (really, talk to your butcher), in all)
- 1 2 lb pork hock ( - cut in 6 pieces (again - your butcher is key))
- 3 Yukon gold potatoes ( - cut in quarters)
- 8 perilla leaves ( - roughly torn (you can substitute shiso leaves or just leave them out))
- 1 lb young napa cabbage or the inner leaves of an bigger one
- 6 green onions ( - cut into 2 inch pieces)
- 3 Tbsp soy
- 1 Tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp wasabi
- 1/2 tsp asian mustard ( - e.g. Japanese prepared mustard)
Nutrition:
- Serving Size: 6 servings
- Calories: 679 kcal
- Carbohydrate: 22 g
- Protein: 53 g
- Fat: 40 g
- Saturated Fat: 14 g
- Cholesterol: 190 mg
- Sodium: 1118 mg
- Fiber: 4 g
- Sugar: 5 g
- Make the stock
- You should have 6 or so lbs of pork neck bones in total. Some will be meatier than others. Keep those for the soup. You will need to blanch and rinse all the pork so you might as well do it all up front.
- Put all the pork into a pot large enough to hold it all and cover with cold water.
- Bring to a boil over high heat. Boil for 5 minutes. You will see a mess of scum form. Don't worry. Down the drain it goes.
- Rinse the pork well with cold running water. Set 3 lbs of meaty pork bones aside.
- Place 3 lbs of the pork neck bones (pick the ones with less meat) into a pot and add the water along with the green onion and 2 whole cloves of garlic.
- Bring to a boil, reduce heat, cover loosely and simmer for 4-5 hours. Longer is better if you have the time.
- Strain the stock into a clean pot large enough to hold the remaining pork, potatoes and cabbage. You should have about 5-6 cups. If you have less, add water to get to 6 cups.
- The spice mix
- Combine all the ingredients listed in the spice mix section in the ingredients together. Set aside.
- The drizzling sauce
- Combine all the ingredients in the drizzling sauce ingredient list. Stir until the sugar dissolves and the mustard and wasabi are evenly distributed. Set aside.
- The soup
- Mix 2 Tbsp doenjang with a bit of stock to dilute. Add the reserved pork neck bones and pork hock along thinned doenjang to the pot.
- Simmer 90 minutes.
- While the soup simmers, bring a pot of water large enough to hold all the cabbage to boil. Blanch the cabbage for 90 seconds. Remove the cabbage from the pot (use tongs) and cool under cold running water. Cut the cabbage into large bite size pieces.
- After 90 minutes, thin the spice mix with a bit of stock and add it to the soup.
- Add the potatoes and cabbage, being careful to submerge the potatoes.
- Simmer until the potatoes are tender, around 30-40 minutes.
- Add the green onions and simmer 3-4 minutes more.
- Serve in bowls with a couple teaspoons of the drizzling sauce overtop. Garnish with green onion and sliced red chilies.
