Gamjatang || Pork Back-bone Stew, 脊骨土豆汤, 馬鈴薯排骨湯, カムジャタン, 감자탕

Gamjatang is a hearty Korean soup made with pork backbones, potatoes, and various vegetables. It’s a popular winter dish known for its rich, savory broth and tender meat.

Key Ingredients:

Pork Backbones: A large, meaty cut of pork.
Vegetables: Potatoes, onions, and green onions.
Seasonings: Gochugaru (Korean chili powder), garlic, and ginger.

How to Make Gamjatang:

Prepare the Pork Bones:
- Blanch the pork bones in boiling water to remove impurities.
Make the Broth:
- In a large pot, combine the pork bones with water, gochugaru, garlic, and ginger.
- Bring to a boil, then reduce heat and simmer for several hours, skimming off any foam that rises to the surface.
- Add the potatoes and onions to the pot and continue simmering until the vegetables are tender.
Serve:
- Serve hot with rice.

Tips for the Perfect Gamjatang:

Slow Cooking: Simmering the pork bones for a long time will result in a rich and flavorful broth.
Seasoning: Adjust the amount of gochugaru to your desired level of spiciness.
Side Dishes: Serve Gamjatang with kimchi or other side dishes.

This image is created using data from the Korea Tourism Organization's Photo Korea, which is open under the Public Domain License. You can download these images for free from phoko.visitkorea.or.kr. (본 이미지는 공공누리 제1유형으로 개방한 ‘한국관광공사 포토코리아'의 데이터를 이용하였으며, 해당 저작물은 ‘phoko.visitkorea.or.kr’에서 무료로 다운받으실 수 있습니다.)

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