Gamjatang (beef Bone Soup)

Gamjatang (beef Bone Soup) is a delightful and hearty dish that warms the soul. Packed with tender beef bones, vibrant vegetables, and an array of spices, this Korean soup is perfect for any occasion, from cozy family dinners to festive gatherings. Its unique flavor profile, highlighted by the combination of gochujang and perilla leaves, makes it truly stand out. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you to create a comforting bowl of gamjatang that everyone will love.

Why You’ll Love This Recipe

• Flavorful Comfort: The rich taste of beef bones combined with spices creates a deeply satisfying soup.
• Nutrient-Packed: Loaded with vegetables like potatoes and radish greens, it’s both tasty and healthy.
• Easy Preparation: With straightforward steps, anyone can make this delicious dish at home.
• Versatile Dish: Perfect as a main course or paired with rice for a complete meal.
• Cultural Experience: Enjoying gamjatang is not just about food; it’s about savoring Korean culture.

Tools and Preparation

Before diving into making gamjatang, ensure you have the right tools ready for a seamless cooking experience.

Essential Tools and Equipment

• Large pot
• Cutting board
• Knife
• Mixing bowl
• Ladle

Importance of Each Tool

• Large pot: Essential for simmering the beef bones and ingredients together, allowing flavors to meld beautifully.
• Cutting board: Provides a safe surface for chopping vegetables and preparing your ingredients efficiently.

Ingredients

Gamjatang is a spicy soup made with tender & savory beef bones, potatoes, spices, and perilla leaves.

For the Soup Base

• 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 dried shiitake mushroom

For Flavor and Garnish

• 1 daepa (large green onion) (or 2 green onion)
• 10 perilla leaves
• 1 large russet potato (peeled & cut into 6 pieces)
• 1/2 lb young radish greens (or napa cabbage)
• 1 serrano pepper (or Korean spicy pepper if you can find it)
• 4 garlic cloves (minced)

For Seasoning

• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp gochujang (Korean red pepper paste)
• 2 tbsp fish sauce
• 3 tbsp perilla powder
• 1/2 tsp black pepper
• 1 tbsp plum syrup
• 1 tbsp Knorr chicken bouillon
• 2 tbsp water

How to Make Gamjatang (beef Bone Soup)

Step 1: Soak the Beef Bones

Soak the beef neck bones in cold water for an hour. Change the water once or twice during this time to remove impurities.

Step 2: Prepare Ingredients

Prepare your minced garlic, chopped green onion, sliced ginger, sliced onion, and washed young radish stems. Note: To prevent potatoes from browning after peeling, either peel them right before use or soak them in cold water.

Step 3: Make the Seasoning Paste

Combine the minced garlic, gochujang, gochugaru, fish sauce, perilla powder, black pepper, plum syrup, water, and Knorr chicken bouillon in a mixing bowl. Set aside for later use.

Step 4: Blanch the Beef Bones

After soaking for one hour, drain the beef neck bones. Place them in a large pot filled with enough room temperature water to cover them. Bring to a boil over medium heat—this should take about 10-15 minutes. Let it boil briefly for just a couple of minutes to remove gaminess.

Step 5: Rinse Thoroughly

Drain and rinse the beef bones thoroughly under running water to remove any residue left on them.

Step 6: Cook the Broth

Return the cleaned beef bones to a cleaned pot. Add 8 cups of fresh water along with ginger, onion, dried shiitake mushroom, and fermented soybean paste. Bring this mixture to a boil while skimming off any impurities that rise to the surface. Then reduce heat to medium-low and cover for 90 minutes. Tip: Mix fermented soybean paste with ½ cup of water beforehand for easier incorporation.

Step 7: Blanch Young Radish Greens

In a separate pot, bring water to boil and blanch the young radish greens for 1-2 minutes. Set these aside for later use.

Step 8: Remove Additions After Cooking

After cooking for 90 minutes, discard the ginger piece and remove the shiitake mushroom to slice it thinly.

Step 9: Combine Ingredients

Add additional water if necessary—about 1 to 2 cups will do—and then incorporate your prepared seasoning paste into the broth. Next add potatoes, green onions, blanched radish greens, sliced shiitake mushrooms, and slices of serrano pepper into the pot. Cover again and let simmer for another 30 minutes.

Step 10: Finish Off Your Soup

After simmering for another half hour or until potatoes are chopstick tender, add sliced perilla leaves last before serving. Enjoy your delicious gamjatang!

How to Serve Gamjatang (beef Bone Soup)

Serving Gamjatang is an experience that enhances its rich flavors and comforting qualities. This hearty soup can be paired with various sides and garnishes to elevate your meal.

Garnish with Fresh Herbs

• Perilla Leaves: Adding fresh perilla leaves on top just before serving provides a fragrant and slightly nutty flavor.
• Chopped Green Onions: Sprinkle chopped green onions for a fresh crunch and vibrant color.

Pair with Rice

• Steamed White Rice: A bowl of fluffy steamed rice complements the soup and helps soak up the delicious broth.
• Sticky Rice: For a different texture, serve sticky rice, which pairs well with the spicy notes of Gamjatang.

Enjoy with Side Dishes

• Kimchi: A tangy, spicy kimchi adds balance to the soup’s richness.
• Pickled Vegetables: Serve pickled radishes or cucumbers for a refreshing contrast.

Serve in Individual Bowls

• Personalized Bowls: Presenting Gamjatang in individual bowls makes it easy for guests to enjoy their portion while keeping the soup warm.

How to Perfect Gamjatang (beef Bone Soup)

To ensure your Gamjatang turns out flavorful and satisfying, follow these helpful tips.

• bold Soak the Bones: Soaking beef neck bones helps remove impurities and gaminess, resulting in a cleaner broth.
• bold Use Fresh Ingredients: Fresh vegetables and herbs enhance the overall taste of the dish, making it more aromatic.
• bold Adjust Spice Levels: Tailor the amount of gochugaru (Korean red pepper flakes) and serrano pepper according to your heat preference.
• bold Simmer Slowly: Allowing the soup to simmer for an extended period extracts maximum flavor from the beef bones.
• bold Taste as You Go: Regularly tasting during cooking allows you to adjust seasoning for a perfectly balanced broth.

Best Side Dishes for Gamjatang (beef Bone Soup)

Pairing side dishes with Gamjatang can enhance your dining experience. Here are some excellent options to consider.

1. Kimchi: This fermented side dish offers a spicy kick that complements the rich flavors of the soup.
2. Pickled Radish: Sweet and tangy pickled radish provides a crisp contrast to the warm, hearty soup.
3. Napa Cabbage Salad: A light salad made from napa cabbage dressed with vinegar can refresh your palate between bites of Gamjatang.
4. Spicy Cucumber Salad: This crunchy salad features sliced cucumbers with a spicy sesame dressing that pairs well with savory dishes.
5. Steamed Broccoli: Lightly steamed broccoli adds nutrients and color to your meal without overpowering the main dish.
6. Rice Cakes (Tteok): These chewy rice cakes can be served alongside as a fun texture contrast while soaking up flavors from the soup.

Common Mistakes to Avoid

When making Gamjatang (beef Bone Soup), it’s important to avoid common pitfalls that can affect the flavor and texture of your dish.

• Skipping the soaking step: Not soaking the beef neck bones can result in a gamy taste. Soak them for at least an hour, changing the water periodically.
• Neglecting to skim impurities: Failing to skim off impurities during boiling can lead to a cloudy soup. Always remove any floating scum for a clearer broth.
• Overcooking vegetables: Adding vegetables too early can make them mushy. Add potatoes and greens towards the end of cooking for optimal texture.
• Not seasoning properly: Skipping or skimping on seasonings like gochujang and fish sauce can dull the flavors. Be generous with your seasonings for a more vibrant taste.
• Using cold water for cooking: Starting with cold water may not extract flavors effectively. Always begin with room temperature or warm water for better results.

Storage & Reheating Instructions

Refrigerator Storage

• Store Gamjatang in an airtight container.
• It can be kept in the refrigerator for up to 3 days.

Freezing Gamjatang (beef Bone Soup)

• Allow the soup to cool completely before freezing.
• Use freezer-safe containers or bags, leaving some space for expansion.
• Frozen Gamjatang is best used within 2-3 months.

Reheating Gamjatang (beef Bone Soup)

• Oven: Preheat to 350°F (175°C). Place in an oven-safe dish, cover, and heat until warm.
• Microwave: Use a microwave-safe bowl, cover loosely, and heat in intervals, stirring between each until hot.
• Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common queries about Gamjatang (beef Bone Soup).

What is Gamjatang (beef Bone Soup)?

Gamjatang is a traditional Korean soup made with beef neck bones, potatoes, and various spices. It’s known for its rich flavor and spicy kick.

Can I customize the ingredients in Gamjatang?

Absolutely! You can add different vegetables or adjust the spice levels according to your preference. Experiment with ingredients like carrots or zucchini!

How do I make my Gamjatang spicier?

To add more heat, increase the amount of gochugaru or add extra serrano peppers during cooking.

How long does it take to make Gamjatang?

The total time to prepare Gamjatang is about 150 minutes, including both prep and cooking times.

Can I use different types of meat in this recipe?

Yes! While traditionally made with beef neck bones, you can substitute chicken or lamb bones if desired.

Final Thoughts

Gamjatang (beef Bone Soup) is not only hearty but also versatile. Its robust flavor profile allows you to adjust ingredients based on what you have available. Whether enjoyed on a chilly day or shared with loved ones, this dish is sure to impress. Try making it your own by adding seasonal vegetables or adjusting the spice level!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Gamjatang (beef Bone Soup)

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• Author: Lara
• Total Time: 2 hours 30 minutes
• Yield: Serves approximately 6

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Description

Gamjatang, a traditional Korean beef bone soup, is the ultimate comfort food that warms both body and spirit. This rich and hearty dish features tender beef neck bones simmered to perfection with vibrant vegetables and an array of spices, creating a deeply satisfying flavor profile. The addition of gochujang and perilla leaves adds a unique kick, making this soup perfect for family meals or festive gatherings. With straightforward preparation steps, even novice cooks can create this delicious bowl of nourishment that brings the essence of Korean culture to your table.

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Ingredients

Scale 1x2x3x

• 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 into pieces)
• 1/2 lb young radish greens or napa cabbage
• 4 garlic cloves (minced)
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp gochujang (Korean red pepper paste)

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Instructions

1. Soak beef neck bones in cold water for one hour, changing water once or twice.
2. Prepare minced garlic, chopped green onion, sliced ginger, and onion.
3. Combine seasonings: minced garlic, gochujang, gochugaru, fish sauce, perilla powder, black pepper, and Knorr chicken bouillon in a bowl.
4. Blanch soaked beef bones in boiling water for a few minutes; drain and rinse.
5. In a pot, combine cleaned bones with fresh water, ginger, onion, and doenjang; boil then simmer for 90 minutes.
6. Blanch young radish greens briefly; set aside.
7. After simmering broth, add seasoning paste along with potatoes, green onions, radish greens, and serrano pepper; cover and cook for another 30 minutes.
8. Add sliced perilla leaves before serving.

• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Category: Main
• Method: Simmering
• Cuisine: Korean

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 3g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg