Gamjatang (Sopa de Huesos de Cerdo)
- Korean Food Addict
- 24 jun 2025
Historia y Significado del Gamjatang
El gamjatang es una sustanciosa sopa coreana de huesos de cerdo que se ha cocinado a fuego lento durante horas hasta que la carne se desprende del hueso. Curiosamente, el nombre "gamja" puede no referirse realmente a las papas - existe una teoría de que proviene de una antigua palabra coreana para la carne alrededor de los huesos de la columna del cerdo.
El Rey de las Sopas para la Resaca
El gamjatang es especialmente popular como cura para la resaca después de una noche de bebida. El caldo rico y la carne tierna calman el estómago, mientras que las hojas de rábano y el polvo de perilla añaden nutrición. Es tan querido que se pueden encontrar restaurantes de gamjatang las 24 horas en toda Corea.
Variaciones Regionales
En la provincia de Jeolla, a veces se llama "ppyeodagwi haejangguk" (sopa de huesos para la resaca), y cada región tiene proporciones de condimentos e ingredientes ligeramente diferentes.
Cómo Disfrutarlo
El gamjatang se comparte típicamente entre varias personas. La olla se coloca directamente en la mesa mientras está caliente, y los comensales se sirven ellos mismos. El final clásico es agregar arroz o fideos instantáneos al caldo restante.
Instrucciones:
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Soak the Pork Bones
- Soak 1.5kg pork spine bones in cold water for 2 hours to remove blood
- Change the water every 30 minutes for a cleaner taste
- Rinse thoroughly under running water when done
- Soak the Pork Bones
- Soak 1.5kg pork spine bones in cold water for 2 hours to remove blood
- Change the water every 30 minutes for a cleaner taste
- Rinse thoroughly under running water when done
- Blanch the Bones
- Place bones in a large pot with plenty of water
- Add 1 green onion, 5 garlic cloves, and 1 piece of ginger
- Boil over high heat and skim off foam and impurities
- Blanch for 10 minutes, then rinse bones in cold water
- Make the Broth Base
- Place cleaned bones in a large pot
- Add 3L water, 1 green onion, 1 onion, and 10 garlic cloves
- Bring to boil, then reduce to medium and simmer for 1 hour
- Skim foam occasionally for a clear broth
- Prepare the Seasoning Paste
- Mix 4 tbsp gochugaru, 1.5 tbsp doenjang, 1 tbsp gochujang
- Add 3 tbsp soup soy sauce, 2 tbsp fish sauce
- Add 2 tbsp minced garlic, 1 tsp ginger juice
- Mix all ingredients thoroughly
- Prepare Vegetables
- Peel 4 large potatoes and quarter them
- Cut 200g dried radish greens into 5cm pieces
- Fold 10 perilla leaves in half
- Slice 2 cheongyang peppers and 1 red pepper diagonally
- Add Seasoning and Simmer
- After 1 hour, add the seasoning paste to the broth
- Add potatoes and simmer on medium for 20 minutes
- When potatoes are almost done, add radish greens
- Simmer 10 more minutes until greens are tender
- Add Perilla Powder
- Add 5 tbsp perilla seed powder for nutty flavor
- Add perilla leaves and green onion
- Simmer 5 more minutes to blend flavors
- Taste and adjust with salt or fish sauce
- Finish and Serve
- Top with sliced peppers
- Serve in the pot at the table
- Enjoy hot with steamed rice
- Add rice to remaining broth for a delicious finish
Notas de la receta:
- Soak bones thoroughly to remove blood - at least 2 hours, preferably overnight for best results.
- Adding green onion, garlic, and ginger when blanching helps remove gamey odors.
- Don't overcook potatoes or they'll fall apart - reduce heat when nearly done.
- Perilla seed powder is essential - use generously for authentic restaurant flavor.
- Dried napa cabbage can substitute for radish greens.
- Add more cheongyang peppers or gochugaru for extra heat.
- Add instant noodles to the remaining broth for a delicious treat.
- Reheating the next day makes it even more flavorful as seasonings penetrate deeper.
Ingredientes:
Serving size
Main Ingredients
- 1.5 kg pork spine bones
- 4 large potatoes
- 200 g dried radish greens (or napa cabbage)
- 10 perilla leaves
Broth Ingredients
- 3 L water
- 2 stalks green onion
- 1 onion
- 15 cloves garlic
- 1 piece ginger
Seasoning Paste
- 4 tbsp gochugaru (Korean red pepper flakes)
- 1.5 tbsp doenjang (soybean paste)
- 1 tbsp gochujang (red pepper paste)
- 3 tbsp soup soy sauce
- 2 tbsp fish sauce
- 2 tbsp minced garlic
- 1 tsp ginger juice
Finishing
- 5 tbsp perilla seed powder
- 2 cheongyang peppers
- 1 red pepper
- salt to taste