Gamjatang (beef Bone Soup) is a hearty and spicy Korean soup that warms the soul. This dish features tender beef bones simmered to perfection with potatoes, vibrant spices, and aromatic perilla leaves. Whether you’re gathering with friends or enjoying a quiet meal at home, Gamjatang is perfect for any occasion. Its rich flavors and comforting warmth make it a standout in Korean cuisine.
Why You’ll Love This Recipe
- Deliciously Spicy: The combination of gochugaru and gochujang adds a robust heat that elevates the soup.
- Nutritious Comfort Food: Packed with vitamins from vegetables like potatoes and radish greens, it’s both comforting and healthy.
- Customizable Ingredients: Feel free to adjust the spice levels or add your favorite veggies for variety.
- Perfect for Meal Prep: This soup keeps well in the fridge, making it an excellent choice for leftovers.
- Satisfying and Filling: The hearty ingredients ensure you’ll feel fulfilled after each bowl.
Tools and Preparation
Before you start cooking, gather your tools to make the process smooth and enjoyable.
Essential Tools and Equipment
- Large pot
- Strainer
- Cutting board
- Knife
- Mixing bowl
Importance of Each Tool
- Large pot: Ideal for cooking the beef bones and allowing the flavors to meld together over time.
- Strainer: Helps remove impurities from the broth, ensuring a clear and clean-tasting soup.
- Cutting board & Knife: Essential for prepping your ingredients efficiently.
Ingredients
To make Gamjatang (beef Bone Soup), you will need the following ingredients:
For the Broth
- 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
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)
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 Bones
Soak the beef neck bones in cold water for an hour, changing the water once or twice to remove impurities.
Step 2: Prepare Your Ingredients
While soaking, prepare:
1. Minced garlic.
2. Chopped green onion.
3. Sliced ginger and onion.
4. Washed young radish greens.
Tip: To prevent oxidation, keep peeled potatoes submerged in cold water.
Step 3: Make the Seasoning Paste
In a mixing bowl, combine:
– Minced garlic
– Gochujang
– Gochugaru
– Fish sauce
– Perilla powder
– Black pepper
– Plum syrup
– Water
– Knorr chicken bouillon
Set aside once mixed well.
Step 4: Blanch the Beef Bones
After soaking, drain the bones. Place them in a pot with enough room temperature water to cover them. Bring to a boil for about 10-15 minutes; this helps eliminate gaminess.
Step 5: Rinse Thoroughly
Drain and rinse the beef bones thoroughly to remove any remaining impurities.
Step 6: Simmer the Broth
Return the cleaned bones to a pot. Add:
– 8 cups of water
– Ginger
– Onion
– Dried shiitake mushroom
– Fermented soybean paste
Bring to a boil, skim off impurities that float up, then reduce heat to medium. Cover and simmer for 90 minutes.
Tip: Mix fermented soybean paste with ½ cup of water before adding it to ensure it blends smoothly.
Step 7: Blanch Young Radish Greens
In a separate pot, bring water to boil. Blanch young radish greens for 1-2 minutes before setting them aside.
Step 8: Final Prep After Simmering
After simmering for 90 minutes:
1. Discard ginger.
2. Remove shiitake mushroom; slice it.
Step 9: Add Seasonings & Vegetables
Add:
– 1 to 2 cups of water
– The prepared seasoning paste
Mix well before adding:
– Potatoes
– Green onion
– Blanched radish greens
– Sliced shiitake mushrooms
– Sliced serrano pepper
Cover and cook for another 30 minutes until potatoes are tender.
Step 10: Finish with Perilla Leaves
Once cooked, add sliced perilla leaves last before serving hot!
Enjoy your homemade Gamjatang (beef Bone Soup)!
How to Serve Gamjatang (beef Bone Soup)
Gamjatang is a hearty and flavorful dish that is best enjoyed piping hot. Here are some delightful serving suggestions to enhance your dining experience.
With Steamed Rice
- Serve a bowl of steamed rice alongside the soup to soak up the delicious broth. The rice helps balance the spiciness and adds a comforting element.
Garnished with Green Onions
- Finely chop extra green onions and sprinkle them on top just before serving. This adds freshness and a pop of color to your dish.
Accompanied by Kimchi
- Offer a side of kimchi for an authentic Korean experience. The tangy and spicy fermented vegetable complements the rich flavors of gamjatang perfectly.
With Pickled Vegetables
- Serve pickled radishes or cucumbers as a refreshing contrast to the rich soup. These crunchy bites cut through the richness and cleanse the palate.
As Part of a Korean Feast
- Incorporate gamjatang into a larger Korean meal with various side dishes (banchan). This allows guests to enjoy multiple flavors and textures.
How to Perfect Gamjatang (beef Bone Soup)
Achieving the perfect gamjatang requires attention to detail and some helpful techniques. Here are tips to elevate your cooking game.
- Soak the Bones: Soaking beef neck bones in cold water for an hour helps remove impurities, resulting in a cleaner broth.
- Use Fresh Ingredients: Opt for fresh vegetables and herbs, like perilla leaves, for vibrant flavors in your soup.
- Adjust Spiciness: Customize the heat level by varying the amount of gochugaru or serrano pepper according to your preference.
- Simmer Gently: Allowing the soup to simmer slowly brings out deep flavors from the beef bones while keeping them tender.
- Taste Before Serving: Always taste your broth before serving to adjust seasoning, ensuring it has balanced flavor.
Best Side Dishes for Gamjatang (beef Bone Soup)
Serving gamjatang can be enhanced with complementary side dishes that add variety and depth to your meal. Here’s a selection of delightful options.
- Kimchi: A staple in Korean cuisine, this fermented dish adds spice and tanginess that pairs beautifully with gamjatang.
- Korean Cucumber Salad: This refreshing salad made with cucumbers, garlic, sesame oil, and vinegar offers a crunchy contrast.
- Stir-Fried Spinach: Simple yet nutritious, stir-fried spinach seasoned with sesame oil makes for a healthy addition.
- Radish Salad: Sweet and tangy radish salad provides crunch and balances the richness of the soup.
- Sesame Leaf Wraps: Fresh sesame leaves can be served as wraps filled with rice, meat, or vegetables for added texture.
- Sweet Potato Noodles: Tossed in sesame oil, these chewy noodles make an excellent side that complements the soup’s flavors.
- Korean Potato Pancakes (Gamja Jeon): Crispy potato pancakes add another layer of flavor while also being deliciously satisfying.
- Steamed Broccoli: Lightly steamed broccoli drizzled with sesame seeds rounds out your meal with color and nutrition.
Common Mistakes to Avoid
When making Gamjatang (beef Bone Soup), it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.
- Skipping the Soak: Not soaking the beef neck bones can lead to a gamey flavor. Soak them in cold water for at least an hour to remove impurities.
- Ignoring Water Quality: Using tap water with strong flavors may alter the soup’s taste. Use filtered or bottled water for a cleaner flavor.
- Inconsistent Ingredient Preparation: Cutting vegetables unevenly can result in inconsistent cooking times. Ensure all ingredients are chopped uniformly.
- Not Skimming the Broth: Failing to skim off impurities while boiling can affect broth clarity. Regularly remove any foam that rises to keep your soup clear.
- Overcooking Potatoes: Adding potatoes too early can cause them to be mushy. Add them midway through the cooking process for perfect texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store Gamjatang in an airtight container.
- It will last up to 3-4 days in the refrigerator.
Freezing Gamjatang (beef Bone Soup)
- Allow the soup to cool completely before freezing.
- Store it in freezer-safe containers or bags, leaving some space for expansion.
- It can be frozen for up to 3 months.
Reheating Gamjatang (beef Bone Soup)
- Oven: Preheat oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with foil. Heat for about 20-25 minutes until warmed through.
- Microwave: Place in a microwave-safe container and cover. Heat on high for 2-3 minutes, stirring halfway through for even warming.
- Stovetop: Pour the soup into a pot over medium heat. Stir occasionally and heat until simmering, approximately 10-15 minutes.
Frequently Asked Questions
Here are some common questions about Gamjatang (beef Bone Soup) that might help you prepare this delicious dish.
What is Gamjatang (beef Bone Soup)?
Gamjatang is a traditional Korean soup made with beef neck bones, potatoes, spices, and perilla leaves, known for its spicy and savory flavor.
Can I use other meats instead of beef?
Yes! You can substitute beef neck bones with lamb or turkey bones if preferred, though this will change the flavor profile slightly.
How spicy is Gamjatang?
The spice level largely depends on how much gochugaru and serrano pepper you add. For milder options, reduce these ingredients according to your taste.
How should I serve Gamjatang?
Gamjatang is best served hot with a side of steamed rice and kimchi for a complete meal experience.
Can I customize my Gamjatang recipe?
Absolutely! Feel free to add extra vegetables like mushrooms or zucchini, or adjust spices based on personal preferences.
Final Thoughts
Gamjatang (beef Bone Soup) is not just hearty but also versatile, making it perfect for any occasion. You can easily customize it with different vegetables or spice levels according to your taste. Give this recipe a try and enjoy its rich flavors!
Gamjatang (beef Bone Soup)
Gamjatang, or beef bone soup, is a heartwarming Korean dish that delivers a comforting blend of rich flavors and satisfying spices. This nourishing soup features tender beef neck bones simmered with hearty potatoes, fresh vegetables, and aromatic herbs. Known for its robust taste, gamjatang is perfect for cozy gatherings or a peaceful meal at home. The combination of gochugaru and gochujang infuses each bowl with a delightful warmth, while the addition of perilla leaves adds an earthy flavor. It’s not just a meal; it’s a cultural experience that brings warmth to every occasion.
- Total Time: 2 hours 20 minutes
- Yield: Serves approximately 6 servings 1x
Ingredients
- 2 lbs beef neck bones
- 8–10 cups water
- 2 tbsp doenjang (fermented soybean paste)
- 1 large russet potato (peeled & cut into pieces)
- 10 perilla leaves
- 4 garlic cloves (minced)
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
Instructions
- Soak the beef neck bones in cold water for an hour to remove impurities.
- Prepare garlic, green onion, ginger, onion, and radish greens while soaking.
- Blanch the soaked beef bones in boiling water for 10-15 minutes; drain and rinse.
- In a large pot, add cleaned bones, water, ginger, onion, dried shiitake mushroom, and doenjang. Bring to a boil and simmer for 90 minutes.
- Blanch young radish greens in boiling water for 1-2 minutes; set aside.
- After simmering, discard ginger and mushroom; add seasoning paste and remaining vegetables.
- Cook for an additional 30 minutes until potatoes are tender.
- Stir in sliced perilla leaves just before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg