Gamjatang (beef Bone Soup)

Gamjatang (beef Bone Soup) is a comforting and flavorful dish that warms the soul. This spicy soup features tender beef bones, hearty potatoes, and aromatic spices, making it perfect for chilly evenings or family gatherings. The unique combination of ingredients delivers a savory depth that’s hard to resist. Whether you’re new to Korean cuisine or a seasoned cook, this recipe for Gamjatang will become a favorite in your kitchen.

Why You’ll Love This Recipe

• Delicious Flavor: The rich taste from the beef bones and spices creates a savory broth.
• Comforting Dish: Ideal for family dinners or cold winter nights, this soup brings warmth.
• Easy to Make: With simple steps, you can create a restaurant-quality meal at home.
• Versatile Ingredients: Substitute ingredients as needed without compromising on flavor.
• Nutritious Meal: Packed with protein and vegetables, it’s both satisfying and healthy.

Tools and Preparation

Before diving into making Gamjatang, gather your kitchen tools. Having the right equipment makes the cooking process smoother.

Essential Tools and Equipment

• Large pot
• Cutting board
• Knife
• Mixing bowl
• Measuring spoons

Importance of Each Tool

• Large pot: Essential for simmering the beef bones and creating a flavorful broth.
• Cutting board: Provides a safe surface for chopping ingredients, ensuring efficiency in your prep work.
• Mixing bowl: Useful for combining spices and sauces without making a mess.

Ingredients

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

Ingredients:
– 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 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)
– 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 soaking to remove excess blood and impurities.

Step 2: Prepare Your Ingredients

While the bones soak, prepare the minced garlic, chopped green onion, sliced ginger, sliced onion, and washed young radish stems. To prevent browning, hold peeled potatoes in cold water until ready to use.

Step 3: Create the Seasoning Paste

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

Step 4: Blanch the Beef Bones

After soaking for an hour, drain the beef neck bones. Add them to 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. Boil briefly to eliminate any gaminess from the meat.

Step 5: Rinse Thoroughly

Drain and rinse the beef bones under running water. Make sure all residue is cleaned out of the crevices in each bone.

Step 6: Cook the Broth

Return the cleaned beef bones to a pot. Add in about 8 cups of water along with ginger, onion, dried shiitake mushroom, and fermented soybean paste. Bring to a boil again. Skim off any floating impurities before reducing heat to medium. Cover and let simmer for about 90 minutes.

Step 7: Blanch Young Radish Greens

In another pot of boiling water, blanch young radish greens for just about 1–2 minutes until slightly tender. Drain and set aside.

Step 8: Finish Cooking Broth

After simmering for an hour and a half, discard the ginger piece and slice up the shiitake mushroom if desired.

Step 9: Combine All Ingredients

Add about 1–2 cups of water back into your main pot with broth. Stir in your prepared seasoning paste thoroughly before adding potatoes, green onion, blanched radish greens, sliced shiitake mushrooms, and serrano pepper slices. Cover again for another 30 minutes.

Step 10: Final Touches

Once everything is cooked through—especially ensuring potatoes are chopstick tender—add sliced perilla leaves as your final ingredient before serving!

Enjoy your homemade Gamjatang with family or friends!

How to Serve Gamjatang (beef Bone Soup)

Gamjatang is a flavorful dish that can be served in various ways to enhance the dining experience. Here are some delightful serving suggestions that complement the rich taste of this spicy beef bone soup.

With Steamed Rice

• Serving gamjatang with steamed rice balances the spiciness and adds a comforting texture. The rice soaks up the delicious broth.

Garnished with Green Onions

• Adding chopped green onions on top provides freshness and a pop of color. It also enhances the overall flavor profile.

Accompanied by Kimchi

• Pairing gamjatang with kimchi adds a tangy crunch that complements the soup’s richness. This classic Korean side dish brings extra depth to your meal.

Served in Traditional Bowls

• Using traditional Korean bowls for serving can enhance the authenticity of your meal. It adds an aesthetic touch and preserves heat longer.

With a Side of Pickled Vegetables

• Including pickled vegetables adds a refreshing contrast to the hearty soup. They provide a zesty flavor that brightens each bite.

How to Perfect Gamjatang (beef Bone Soup)

To achieve the best results when making gamjatang, consider these helpful tips for perfecting your dish.

• Use Fresh Ingredients: Fresh beef bones and vegetables make a significant difference in flavor. Always choose high-quality ingredients for optimal taste.

• Soak Bones Properly: Soaking beef neck bones helps remove impurities and enhances the soup’s clarity. Change the water occasionally for best results.

• Adjust Spiciness: You can modify the amount of gochugaru or serrano pepper based on your spice preference. Start with less if you’re unsure.

• Let it Simmer: Allowing gamjatang to simmer for an adequate time ensures all flavors meld well together, creating a rich broth that’s full of depth.

• Add Perilla Leaves Last: Adding perilla leaves towards the end maintains their vibrant color and unique flavor, enhancing your final dish.

Best Side Dishes for Gamjatang (beef Bone Soup)

Serving gamjatang alongside delectable side dishes enhances its appeal and rounds out your meal beautifully. Here are some excellent options:

1. Kimchi: A staple in Korean cuisine, this fermented vegetable dish adds a spicy and tangy flavor that pairs perfectly with gamjatang.

2. Korean Fried Chicken: Crispy fried chicken offers a delightful contrast to the soup’s warmth, making it an exciting addition to your meal.

3. Banchan (Korean Side Dishes): A variety of banchan like seasoned spinach or pickled radish can provide multiple flavors and textures for guests to enjoy.

4. Rice Cakes (Tteok): Chewy rice cakes offer a unique texture that complements the soup while adding an extra layer of satisfaction.

5. Seaweed Salad: A refreshing seaweed salad is light yet flavorful, providing a nice contrast to the hearty nature of gamjatang.

6. Steamed Dumplings: These savory bites are perfect for dipping into the broth, bringing additional flavors that harmonize well with gamjatang.

7. Savory Pancakes (Jeon): These pancakes made from various ingredients add crispy texture and savory notes, enhancing your overall dining experience.

8. Sesame Spinach Salad: Lightly dressed spinach salad with sesame seeds provides freshness and balance alongside rich flavors from the soup.

Common Mistakes to Avoid

When making Gamjatang (beef Bone Soup), it’s easy to overlook a few key steps. Here are some common mistakes and how you can avoid them.

• Skipping the soaking process. Soaking the beef neck bones is crucial for removing impurities. Make sure to soak them for at least an hour, changing the water as needed.
• Using insufficient water. Ensure there’s enough water to cover the bones during cooking. This prevents the soup from becoming too concentrated or salty.
• Neglecting seasoning balance. The seasoning paste is vital for flavor. Don’t skip or reduce any ingredient; each plays a crucial role in creating authentic taste.
• Overcooking the potatoes. Potatoes should be tender but not mushy. Keep an eye on them during the last cooking phase to maintain the right texture.
• Forgetting to remove aromatics. After simmering, remember to discard ginger and shiitake mushrooms before serving to avoid overwhelming flavors.

Refrigerator Storage

• Store Gamjatang in an airtight container in the refrigerator.
• It can last for up to 3-4 days.

Freezing Gamjatang (beef Bone Soup)

• Freeze in portions using freezer-safe containers.
• It can be frozen for up to 2-3 months.

Reheating Gamjatang (beef Bone Soup)

• Oven: Preheat your oven to 350°F (175°C) and cover the soup in an oven-safe dish until heated through.
• Microwave: Use a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes until hot, stirring in between.
• Stovetop: Heat over medium-low heat in a pot while stirring occasionally until warmed through.

Frequently Asked Questions

What is Gamjatang (beef Bone Soup)?

Gamjatang is a traditional Korean soup made with tender beef neck bones, potatoes, and various spices that create a spicy and savory flavor profile.

Can I customize my Gamjatang?

Yes! You can adjust spices according to your preference or add vegetables like carrots or zucchini for extra nutrition.

How long does it take to cook Gamjatang (beef Bone Soup)?

The total cooking time is about 150 minutes, including both preparation and simmering times.

Can I use other types of meat for this recipe?

While beef neck bones are traditional, you can experiment with other cuts of beef or even pork bones for different flavor profiles.

Final Thoughts

Gamjatang (beef Bone Soup) is not only delicious but also versatile, allowing you to customize it according to your taste preferences. Whether you’re enjoying it on a chilly day or sharing it with friends, this hearty soup will surely satisfy your cravings. Don’t hesitate to try out different vegetables or spices to make it your own!

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: Jennifer
• Total Time: 2 hours 50 minutes
• Yield: Serves approximately 6 people 1x

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Description

Gamjatang, a traditional Korean beef bone soup, is a heartwarming dish that delivers both comfort and flavor. Made with tender beef neck bones, hearty potatoes, and aromatic spices, this spicy soup is perfect for chilly evenings or family gatherings. With its rich and savory broth infused with ingredients like perilla leaves and gochugaru, Gamjatang becomes a delightful centerpiece for any meal.

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Ingredients

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• 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)
• 4 garlic cloves (minced)
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp fish sauce

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Instructions

1. Soak beef neck bones in cold water for at least an hour, changing the water occasionally.
2. Prepare minced garlic, chopped onion, and other ingredients while the bones soak.
3. Create a seasoning paste by mixing garlic, gochujang, gochugaru, fish sauce, and other spices in a bowl.
4. Blanch the soaked bones briefly before rinsing to remove impurities.
5. Cook the cleaned bones with water, ginger, onion, and doenjang; simmer for about 90 minutes.
6. Add potatoes and other prepared ingredients; cover and cook for another 30 minutes until tender.
7. Serve hot with perilla leaves as garnish.

• Prep Time: 20 minutes
• Cook Time: 150 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Korean

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 340
• Sugar: 2g
• Sodium: 720mg
• Fat: 19g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg