🥄 Gamjatang Soup

Here is the fabulous pork bone soup, invigorating and filling as can be! Recommended for recovery after a night of heavy drinking, this soup will also be perfect for facing seasonal changes.

Duration:

More than 2 hours: 20 minutes preparation, 2 hours cooking.

Quantity:

For 6 hungry guests

Ingredients:

• 1 kg pork bones, from the neck or other, with a little meat
• 1 onion, peeled and chopped
• 2 trimmed and chopped spring onions
• 6 whole garlic cloves
• 1 tablespoon fresh chopped ginger
• 5 potatoes, cut in half
• 2.5 liters of water
• 300 grams of kimchi (ideally homemade)
• 50 grams of dried enoki mushrooms
• a few perilla leaves

For the sauce to incorporate into the broth:

• 12 cloves garlic, chopped
• 1 tablespoon chopped ginger
• 2 tablespoons gochugaru
• 3 tablespoons gochujang
• 3 tablespoons doenjang
• 1 tablespoon ganjang (soy sauce)
• 3 tablespoons Mirin
• 1 tablespoon fish sauce

Preparation:

Cut the pork bones into several portions of about 100 to 150 grams. If you can't easily find pork bones, you can use pork ribs; that also works.

Pour the water into a large pot, add the pork bones, then bring to a simmer. After a few minutes, impurities will form a small scum on the surface. Skim it off with a spoon and continue cooking.

Add the onion, garlic cloves, ginger and continue to simmer gently for 1 hour.

After an hour, mix all the sauce ingredients (gochujang, doenjang, ganjang, fish sauce, mirin, garlic, ginger, gochugaru) and add to the broth, along with the kimchi, enoki mushrooms, and potatoes.

Extend cooking for about 1 hour, and add the perilla leaves at the last moment, just before serving.

Serve in bowls, with rice and kimchi.

Pierre

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