Ah, Pork Bone Soup—also called Gamjatang-style or Korean-style pork bone broth in some variations—is rich, nourishing, and full of deep umami flavor. 🥣🐖 Here’s a classic slow-simmered recipe that makes a hearty, flavorful broth.
Ingredients (serves 4–6)
Soup base:
- 2–3 lbs (1–1.5 kg) pork bones (neck bones, trotters, or femur bones work well)
- 1 medium onion, halved
- 4–5 cloves garlic, smashed
- 1–2 slices fresh ginger (optional, adds warmth)
- 2–3 green onions
- 1–2 tbsp salt (adjust to taste)
- ½ tsp black peppercorns
Optional for flavor/depth:
- 1–2 dried shiitake mushrooms or a small handful of dried mushrooms
- 1 tsp soy sauce or fish sauce for umami
- Vegetables: daikon radish, napa cabbage, carrots, or potatoes
- Chili flakes or fresh chili (for slight heat, optional)
Instructions
1. Blanch the bones
- Place pork bones in a large pot and cover with cold water.
- Bring to a boil for 5–10 minutes.
- Drain and rinse the bones to remove impurities and blood.
2. Make the broth
- Return bones to a clean pot and add fresh water to cover (about 10 cups).
- Add onion, garlic, ginger, green onions, peppercorns, and optional dried mushrooms.
- Bring to a boil, then reduce heat and simmer 3–4 hours (longer for richer flavor).
- Occasionally skim off foam and impurities for a clearer broth.
3. Add vegetables and seasoning
- About 30–45 minutes before finishing, add root vegetables like daikon, potatoes, or carrots.
- Season with salt and optional soy sauce/fish sauce to taste.
4. Finish and serve
- Remove bones and large aromatics before serving.
- Serve hot, optionally garnished with chopped green onions or chili slices.
- You can also add soft noodles or rice for a complete meal.
💡 Tips for perfect pork bone soup:
- Simmer gently; a rolling boil makes the broth cloudy.
- The longer you simmer, the more collagen and flavor is extracted, giving a rich, silky texture.
- For a clear broth, strain through a fine mesh before serving.
- Freezing the broth and skimming fat later gives a cleaner flavor.
If you want, I can give you a Korean-style spicy pork bone soup version that includes kimchi and chili paste for a rich, hearty, and slightly spicy stew—it’s legendary.
Do you want me to do that
