Gamjatang (Pork Bone Soup) | Recipe Cart

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 wild sesame seeds, grounded)