PORK MEATY BONES SOUP (GAMJATANG)
Have you ever heard of gamjatang?
Gamjatang is soup made with pork meaty bones and vegetables. Sizzling hot gamjatang is hearty and savoury which makes it always popular at the dinner table.
The soft fatty meat picked from the gaps between the bones is especially tasty. The fully cooked cabbage and bean sprouts in the stock turn soft yet retain a crispy texture.
Gamjatang makes a perfect, satisfying meal when paired with a bowl of rice.
INGREDIENTS:
Makes 6 servings:
2.5kg DC Meat pork meaty bones
60g ginger, sliced
4 tablespoons Worcestershire Sauce
4 large mushrooms
2 medium onions, sliced
2 large dried red chilies
900g cabbage, core removed
5 medium potatoes, peeled
450g bean sprouts, washed and strained
250g (half a packet) Knorr brown onion soup (made into a paste)
SEASONING PASTE:
12 garlic cloves, minced
6 tablespoons Kingsman Spicy Nyama spice
2 tablespoons mustard
6 tablespoons Worcestershire Sauce
50g dried basil
1 teaspoon ground black pepper
240 ml water
METHOD:
Rinse the pork bones a couple of times and soak them in cold water for at least 30 minutes.
Bring a large pot of water to the boil. Blanch the cabbage for 1 minute, then remove it with tongs.
Keep the hot water boiling — you’ll use it later for blanching the pork bones.
Rinse the cabbage in cold water and drain. Tear the leaves lengthways once or twice to make them into long, bite-sized pieces.
Put the bones into the boiling water and cover. Let them cook for 7 minutes over a medium-high heat. The water will turn dark and some foam will rise to the surface.
Drain the bones and wash each one under cold running water to remove any excess fat, dark foam, and bone fragments. Put the cleaned bones into a large pot.
Add the ginger, Worcestershire sauce, mushrooms, onion, red chillies and 2.6 litres of water. Cover and cook for 90 minutes over a medium-high heat.
While it cooks, make the seasoning paste:
Combine the garlic, chillies, Worcestershire sauce, dried basil, ground black pepper, and 60 ml of water in a bowl. Mix well until creamy.
After 90 minutes, uncover the pot. Remove the two mushrooms and place them on a chopping board. Add the cabbage, bean sprouts and peeled potatoes.
Slice the mushrooms thinly and return them to the pot. Add the seasoning paste and an additional 60 ml of water. Cover.
Cook for 30 to 40 minutes over a medium-high heat until the potatoes are fully cooked. Test them by poking one with a chopstick or bamboo skewer — if it goes through easily, the potatoes are done.
There are a few ways to serve, depending on how you like it:
Ladle the soup into individual bowls and sprinkle each with some chopped green onion. You can also reheat the soup in earthenware bowls and serve it at the table, bubbling hot.
Alternatively, put all the soup in a large shallow pot and sprinkle some chopped green onion on top. Place the pot in the centre of the table along with rice and other side dishes.
You can share it all together. We recommend giving out small individual bowls and a ladle, so that everyone can serve themselves, rather than eating directly from the pot in the middle of the table.
