Description
Gamjatang, or Korean Beef Bone Soup, is a heartwarming dish that infuses your kitchen with the rich and aromatic flavors of Korean cuisine. This spicy and savory soup features tender beef neck bones simmered to perfection, complemented by nutritious vegetables like potatoes and perilla leaves. Whether for family gatherings or a cozy dinner, Gamjatang offers a satisfying experience that warms both the body and soul. Customize the spice level to your preference for an added kick, making it the perfect comfort food for any occasion.
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
- 10 perilla leaves
- 1 large russet potato (peeled & cut)
- 4 garlic cloves (minced)
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
Instructions
- Soak beef neck bones in cold water for an hour; change water once or twice.
- Prepare all vegetables: mince garlic, chop green onions, slice ginger and onion.
- Make seasoning paste by mixing minced garlic, gochujang, gochugaru, fish sauce, black pepper, plum syrup, and water in a bowl.
- Blanch beef neck bones briefly in boiling water; drain and rinse to remove impurities.
- In a cleaned pot, combine beef bones with water, ginger, onion, shiitake mushroom, and doenjang; boil and skim impurities for 90 minutes.
- Blanch young radish greens for 1-2 minutes and set aside.
- After simmering broth, add seasoning paste followed by potatoes, green onions, blanched radish greens, and sliced peppers; cook until potatoes are tender.
- Add sliced perilla leaves just before serving.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 880mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Use fresh ingredients for optimal flavor enhancement. Adjust spice levels by varying gochugaru quantity or using different peppers. Skim the broth regularly during cooking for a clearer soup.