감자탕 (Gamjatang)
Gamjatang, or Korean potato soup, is a hearty and flavorful dish made predominantly with pork bones and potatoes. The name 'gamjatang' literally translates to 'potato soup,' highlighting one of its key ingredients. This dish is known for its rich and spicy broth, which is achieved through a combination of various seasonings and spices. Traditionally, gamjatang is prepared using pork neck bones, which impart a deep flavor to the soup as they simmer for several hours. The addition of potatoes not only adds substance but also helps to thicken the broth, making it even more comforting. The soup is often garnished with perilla leaves and green onions, which add freshness and a unique herbal note to the dish. Often enjoyed with a bowl of steamed rice, gamjatang is a popular choice during colder months or when one is seeking a filling meal. It is commonly shared among family and friends, making it a social dish that brings people together. The spiciness can vary according to personal preference, but it is typically a delightful blend of heat and umami flavors. Overall, gamjatang is a beloved staple in Korean cuisine that showcases the country's culinary traditions.
Ingredients
- Pork neck bones500g
- Potatoes2 large
- Green onions2 stalks
- Garlic5 cloves
- Gochugaru (Korean chili flakes)2 tablespoons
Directions
- Step 1
Begin by rinsing the pork neck bones under cold water to remove any impurities. Place the bones in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let it simmer for about 30 minutes. This process will help to extract the flavors from the bones and create a rich base for the soup. After 30 minutes, discard the water and rinse the bones again to remove any scum.
- Step 2
In the same pot, add the cleaned pork bones back in and cover them with fresh water. Add in the minced garlic and gochugaru, stirring well to combine. Bring the mixture back to a boil, then reduce the heat to low and cover the pot. Allow the soup to simmer for at least one hour, stirring occasionally to ensure even cooking and to release the flavors from the bones.
- Step 3
While the soup is simmering, peel the potatoes and cut them into bite-sized chunks. After the soup has been simmering for an hour, add the potato pieces to the pot. The starch from the potatoes will help to thicken the broth and add a comforting texture to the dish. Continue to simmer for another 30 minutes, or until the potatoes are tender and fully cooked.
- Step 4
Once the potatoes are cooked, taste the broth and adjust the seasoning as needed. You can add salt or additional gochugaru to increase the heat and flavor. If you prefer a spicier broth, consider adding a bit of doenjang (Korean soybean paste) for depth. Stir in the chopped green onions just before serving to add a fresh and vibrant touch to the dish.
- Step 5
To serve, ladle the gamjatang into bowls, making sure to include both the meat and the potatoes in each serving. Garnish with additional green onions or perilla leaves if desired. Serve the dish hot, accompanied by steamed rice on the side to help balance the spiciness of the soup. Enjoy this comforting and hearty dish with family and friends, savoring every bite.