Gamjatang, also known as Korean Pork Bone Soup, is a beloved traditional dish with deep roots in Korean cuisine. Despite the name “Gamjatang,” which literally means “potato soup” in Korean, the dish is not primarily about potatoes. The term “Gamja” historically referred to the pork spine, not the potato (“gamja” as we know it today). However, potatoes are commonly included in the modern version of the soup. This hearty dish, which originated from the southern regions of Korea, was initially a working-class meal made with affordable pork spine, simmered to extract rich flavors from the bones. Over time, it has become a comfort food enjoyed across Korea, especially during the colder months.

Ingredients:

• 5 lbs of CJ Prime’s pork neckbone

• 1 napa cabbage (chopped)

• 3 potatoes (cut into chunks)

• 2 tablespoons of Korean soybean paste (Doenjang)

• 2 tablespoons of Korean chili paste (Gochujang)

• 1 tablespoon of Korean chili powder (Gochugaru)

• 2-3 cloves of garlic (minced)

• 1 tablespoon of perilla seed powder (optional but recommended)

• 2 green onions (chopped)

• 1 handful of perilla leaves (optional)

• Salt and pepper to taste

• Water (enough to submerge the bones)

Instructions:

1. Prepare the Pork Neckbone

Begin by soaking the pork neckbone in cold water for at least 1 hour to remove any blood. After soaking, drain and rinse the bones thoroughly.

2. Boil the Bones

In a large pot, add the pork neckbone and cover with water. Bring to a boil and let it cook for about 10 minutes. This step helps to remove impurities. Drain the water and rinse the bones again.

3. Create the Broth

Return the cleaned neckbone to the pot and fill with fresh water until the bones are fully submerged. Add the soybean paste, chili paste, chili powder, and minced garlic. Stir well and bring the mixture to a boil. Once it boils, reduce the heat and let it simmer for 1 to 1.5 hours.

4. Add Vegetables

After simmering, add the potatoes and napa cabbage to the pot. Continue cooking until the potatoes are tender, about 20-30 minutes.

5. Final Touches

Stir in the perilla seed powder, if using, and adjust the seasoning with salt and pepper. Add the chopped green onions and perilla leaves right before serving for extra flavor and freshness.

6. Serve

Ladle the hot Gamjatang into bowls and serve with steamed rice on the side. Enjoy!

Tips:

• For a more intense flavor, you can simmer the bones for up to 2 hours.

• Feel free to adjust the spiciness by adding more or less chili paste and powder.

This traditional recipe brings the taste of authentic Korean cuisine to your home. Using CJ Prime’s premium neckbone ensures tender, flavorful meat that will elevate your Gamjatang experience.