Gamjatang (beef Bone Soup)

Gamjatang (beef Bone Soup) is a comforting and hearty dish that brings warmth and flavor to your table. This spicy soup, featuring tender beef bones and fresh vegetables, is perfect for gatherings or a cozy family meal. Its unique blend of spices and ingredients makes it stand out, offering a taste experience that is both rich and satisfying.

Why You’ll Love This Recipe

• Flavorful Delight: The combination of beef neck bones, spices, and fresh vegetables creates an irresistible flavor profile.
• Nutrient-Rich: Packed with vitamins and minerals from fresh ingredients, this soup is as nourishing as it is delicious.
• Versatile Dish: Enjoy it as a main course or pair it with your favorite side dishes for a complete meal.
• Easy to Prepare: With simple steps and easily accessible ingredients, you can create this delightful dish at home without fuss.

Tools and Preparation

Before diving into the cooking process, gather the necessary tools. Having everything ready will make your cooking experience smoother.

Essential Tools and Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board
• Mixing bowl

Importance of Each Tool

• Large pot: Essential for simmering the beef bones and other ingredients to develop rich flavors.
• Knife: A sharp knife makes chopping vegetables quick and easy, ensuring uniform sizes for even cooking.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

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 the Vegetables:

• 1 daepa (large green onion) (or 2 green onions)
• 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)

For Seasoning:

• 4 garlic cloves (minced)
• 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 Neck Bones

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

Step 2: Prepare Your Ingredients

While the bones are soaking, prepare the minced garlic, chopped green onion, sliced ginger, sliced onion, and washed young radish greens. Remember that potatoes oxidize when peeled; consider holding them in cold water if not used immediately.

Step 3: Make the Seasoning Paste

In a mixing bowl, combine minced garlic, gochujang, gochugaru, fish sauce, perilla powder, black pepper, plum syrup, water, and Knorr chicken bouillon. Set this flavorful mixture aside for later use.

Step 4: Blanch the Beef Neck Bones

After soaking for an hour, drain the beef neck bones. Place them in a pot with enough room temperature water to cover. Bring to a boil—this should take about 10-15 minutes. Once boiling, allow it to boil for just a couple of minutes. This technique helps eliminate any gaminess from the meat.

Step 5: Rinse Thoroughly

Drain and rinse the beef bones thoroughly under cold water. Ensure all impurities are removed from inside the crevices of the bones.

Step 6: Simmer the Soup Base

Return the cleaned beef bones to a pot. Add eight cups of water along with ginger, onion, dried shiitake mushroom, and fermented soybean paste. Bring this mixture to a boil while skimming off any floating impurities on top. Reduce heat to medium and cover; let simmer for 90 minutes.

Step 7: Blanch Young Radish Greens

In another pot of boiling water, blanch the young radish greens for one to two minutes before setting them aside for later incorporation into the soup.

Step 8: Final Touches on Soup Base

After simmering for 90 minutes, discard the ginger piece. Remove shiitake mushroom; slice it thinly before reintroducing it back into the pot.

Step 9: Combine Everything Together

Add one to two cups of water along with your prepared seasoning paste to enhance flavors in your soup base. Stir well before adding potatoes, green onions, blanched radish greens, sliced shiitake mushrooms again along with sliced serrano pepper. Cover and cook for another 30 minutes.

Step 10: Serve Hot!

After thirty minutes have elapsed check if potatoes are chopstick tender; add sliced perilla leaves last as finishing touch before serving hot!

With these straightforward instructions you’ll be able to savor your homemade Gamjatang in no time! Enjoy this warming dish with friends or family!

How to Serve Gamjatang (beef Bone Soup)

Gamjatang is a hearty and flavorful dish that can be enjoyed in various ways. Serving it with complementary sides enhances the experience, making it a memorable meal for family and friends.

With Steamed Rice

• Steamed rice pairs perfectly with gamjatang, balancing the spicy flavors of the soup. A scoop of rice in the broth absorbs the delicious juices.

With Kimchi

• Traditional kimchi adds a tangy crunch to your meal. The fermentation complements the richness of the beef bone soup beautifully.

With Pickled Vegetables

• Serving pickled vegetables like radishes or cucumbers provides a refreshing contrast to the warm, spicy soup.

With Fresh Herbs

• Garnishing with fresh herbs such as cilantro or additional perilla leaves adds brightness and freshness to each bowl.

How to Perfect Gamjatang (beef Bone Soup)

Creating the perfect gamjatang takes some attention to detail. Follow these tips to elevate your soup game:

• Soak bones properly: Soaking beef neck bones for an hour helps remove impurities, leading to a clearer and cleaner broth.
• Use high-quality ingredients: Fresh vegetables and quality beef will greatly enhance the flavor profile of your gamjatang.
• Adjust spice levels: You can modify the amount of gochugaru and serrano pepper based on your heat preference for a milder or spicier soup.
• Don’t rush cooking time: Allowing sufficient simmering time ensures all flavors meld together beautifully, resulting in a rich taste.
• Taste before serving: Always taste your broth before finishing. Adjust seasoning if necessary to make it just right.

Best Side Dishes for Gamjatang (beef Bone Soup)

Complement your gamjatang with these delightful side dishes that add variety to your meal.

1. Korean Cucumber Salad: A light and refreshing salad made from cucumbers tossed in vinegar, sesame oil, and chili flakes.
2. Spicy Radish Salad: Crunchy radish slices mixed with chili powder and vinegar create a vibrant side that contrasts nicely with the soup.
3. Steamed Broccoli: Simple steamed broccoli provides a nutritious green element that balances out the richness of gamjatang.
4. Seasoned Spinach: Blanched spinach seasoned with sesame oil and garlic offers a savory bite that pairs well with the soup’s flavors.
5. Rice Paper Rolls: Light rolls filled with fresh vegetables add a fun texture and can be dipped in soy sauce or additional chili sauce.
6. Sweet Potato Noodles: Stir-fried sweet potato noodles seasoned with soy sauce provide an alternative carbohydrate option alongside rice.
7. Tofu Stew: A mild tofu stew can help tone down the heat from gamjatang while adding more protein options to your meal.
8. Savory Pancakes: Korean pancakes filled with scallions or kimchi are crispy delights that complement the warm soup perfectly.

Common Mistakes to Avoid

Making Gamjatang (beef Bone Soup) can be a delightful experience, but avoiding common pitfalls will ensure a flavorful result.

• Not soaking the bones: Failing to soak the beef neck bones can lead to a gamy taste. Soak them in cold water for at least an hour to remove impurities.
• Skipping the blanching step: Blanching the beef bones before cooking is crucial. This process helps eliminate any unpleasant flavors and ensures a clear broth.
• Ignoring seasoning balance: Adding too much or too little of the seasoning paste can ruin the flavor. Taste your broth as it cooks and adjust accordingly, focusing on balancing spicy and savory notes.
• Overcooking vegetables: Adding potatoes or greens too early can lead to mushiness. Follow the recipe’s timing to maintain texture in your vegetables.
• Using low-quality ingredients: Quality matters! Fresh perilla leaves, good broth, and fresh spices enhance the soup’s flavor significantly. Always choose high-quality ingredients for the best results.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Gamjatang (beef Bone Soup) in an airtight container.
• It will keep well for about 3-4 days in the refrigerator.

Freezing Gamjatang (beef Bone Soup)

• Allow the soup to cool completely before freezing.
• Use freezer-safe containers or heavy-duty freezer bags for storage.
• It can be frozen for up to 3 months for optimal flavor.

Reheating Gamjatang (beef Bone Soup)

• Oven: Preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 25-30 minutes until warmed through.
• Microwave: Transfer your soup into a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through for even warming.
• Stovetop: Pour the soup into a pot and heat over medium heat. Stir occasionally until it reaches your desired temperature.

Frequently Asked Questions

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

What is Gamjatang (beef Bone Soup)?

Gamjatang is a hearty Korean soup made from beef neck bones, potatoes, and various spices that deliver a rich and savory flavor.

Can I substitute ingredients in Gamjatang?

Yes! Feel free to swap out vegetables or adjust spices according to your taste preferences while keeping the main components intact.

How do I make Gamjatang spicier?

To add more heat, incorporate additional gochugaru or sliced serrano peppers when preparing your seasoning paste.

Is Gamjatang suitable for meal prep?

Absolutely! This dish stores well and tastes even better after resting, making it perfect for meal prep.

Can I use different types of meat?

While traditionally made with beef neck bones, you can experiment with other meats like chicken or turkey if desired.

Final Thoughts

Gamjatang (beef Bone Soup) is not only comforting but also versatile. You can customize it with various vegetables or adjust spice levels according to your liking. Try this easy recipe today—it’s sure to become a favorite!