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Gamjatang (Beef Bone Soup)

Gamjatang (beef Bone Soup)
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Gamjatang, a savory Korean beef bone soup, is the ultimate comfort food that warms both body and soul. This hearty dish features tender beef neck bones simmered to perfection, creating a rich and flavorful broth infused with aromatic spices and fresh vegetables. With the addition of potatoes and perilla leaves, Gamjatang is not only nourishing but also highly satisfying. Perfect for cozy dinners or special gatherings, this spicy soup will impress your guests with its authentic flavors. Enjoy it on a chilly evening alongside steamed rice or kimchi for a complete meal that tantalizes the taste buds.

Ingredients

Scale
  • 2 lbs beef neck bones
  • 8–10 cups water
  • 2 tbsp doenjang (fermented soybean paste)
  • 1 oz sliced ginger (or 3 bay leaves)
  • 1 small onion
  • 1 serrano pepper (or Korean spicy pepper)
  • 4 garlic cloves (minced)
  • 1 large russet potato (peeled & cut into pieces)
  • 10 perilla leaves
  • 1/2 lb young radish greens (or napa cabbage)
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp gochujang (Korean red pepper paste)
  • 3 tbsp perilla powder
  • 1/2 tsp black pepper
  • 1 tbsp plum syrup
  • 1 tbsp Knorr chicken bouillon
  • 2 tbsp water

Instructions

  1. Soak the beef neck bones in cold water for about an hour, changing the water once or twice.
  2. Prepare minced garlic, chopped green onion, sliced ginger, sliced onion, and washed young radish stems.
  3. In a mixing bowl, combine minced garlic, gochujang, gochugaru, fish sauce, perilla powder, black pepper, plum syrup, water, and Knorr chicken bouillon to make a seasoning paste.
  4. Blanch the soaked beef bones in boiling water for a few minutes; then rinse thoroughly under running water.
  5. Return rinsed bones to a clean pot with 8 cups of water and add ginger, onion, dried shiitake mushroom, and fermented soybean paste. Bring to a boil and simmer for 90 minutes.
  6. Blanch young radish greens for 1-2 minutes; set aside.
  7. After simmering, discard the ginger pieces and shiitake mushroom (slice thinly before returning). Add additional water if needed along with the prepared seasoning paste, potatoes, green onion, blanched radish greens, sliced shiitake mushrooms, and serrano pepper. Cover and cook for another 30 minutes until potatoes are tender.
  8. Add sliced perilla leaves just before serving.

Nutrition

Find it online: https://yayarecipes.com/gamjatang-beef-bone-soup/