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Gamjatang (Beef Bone Soup)

Gamjatang (beef Bone Soup)
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Gamjatang, or beef bone soup, is a warm and hearty dish that encapsulates the essence of Korean comfort food. This spicy soup features tender beef neck bones simmered with fresh vegetables and a blend of aromatic spices, making it perfect for family gatherings or cozy nights in. The robust flavors meld together beautifully, resulting in a rich broth that’s both nourishing and satisfying. Whether enjoyed on its own or paired with steamed rice and kimchi, Gamjatang promises to deliver a delightful culinary experience that warms the soul.

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
  • 1 dried shiitake mushroom
  • 1 daepa (large green onion) (or 2 green onions)
  • 10 perilla leaves
  • 1 large russet potato (peeled & cut into pieces)
  • 1/2 lb young radish greens (or napa cabbage)
  • 1 serrano pepper
  • 4 garlic cloves (minced)
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp gochujang (Korean red pepper paste)
  • 1 tbsp fish sauce
  • 3 tbsp perilla powder
  • 1/2 tsp black pepper
  • 1 tbsp plum syrup
  • 1 tbsp Knorr chicken bouillon
  • 2 tbsp water

Instructions

  1. Soak the beef neck bones in cold water for one hour, changing the water once or twice.
  2. Prepare minced garlic, chopped green onion, sliced ginger, sliced onion, and washed young radish greens.
  3. In a mixing bowl, combine minced garlic, gochujang, gochugaru, fish sauce, perilla powder, black pepper, plum syrup, water, and Knorr chicken bouillon to create the seasoning paste.
  4. Blanch the soaked beef neck bones in boiling water for a couple of minutes to eliminate impurities; then rinse thoroughly.
  5. In a large pot, return the cleaned beef bones and add eight cups of water along with ginger, onion, dried shiitake mushroom, and doenjang. Bring to a boil and simmer for 90 minutes.
  6. Blanch the young radish greens briefly before setting aside.
  7. After simmering the soup base for 90 minutes, remove ginger and shiitake mushroom; slice the mushroom thinly before adding back to the pot.
  8. Stir in one to two cups of water along with your prepared seasoning paste; add potatoes, green onions, blanched radish greens, sliced mushrooms again, and sliced serrano pepper. Cover and cook for an additional 30 minutes.
  9. Serve hot with perilla leaves as garnish.

Nutrition

Find it online: https://teffrecipes.com/gamjatang-beef-bone-soup/

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