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Korean Pork Neck Soup

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2h 30min

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6 servings

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Korean pork neck soup, or Gamjatang, is a hearty and flavorful dish that's perfect for a comforting meal. Tender pork neck bones are simmered in a savory broth with potatoes, vegetables, and Korean spices, creating a rich and satisfying soup. This traditional dish is known for its deep, complex flavors and the melt-in-your-mouth texture of the pork neck meat.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Soy

Ingredients

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Steps

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1
Soak the pork neck bones

Rinse the pork neck bones under cold water and place them in a large bowl. Cover with cold water and let soak for 30 minutes to remove any impurities. Drain and set aside.

2
Prepare the vegetables

Peel and cut the potatoes into large chunks. Cut the onion into wedges. Mince the garlic cloves. Slice the ginger. Cut the Napa cabbage into bite-sized pieces. Slice the scallions diagonally.

3
Cook the pork neck bones

In a large pot, bring the water to a boil. Add the soaked pork neck bones and boil for 10 minutes. Drain and rinse the bones to remove any foam or impurities.

4
Simmer the soup

Return the pork neck bones to the pot and add fresh water. Add the potatoes, onion wedges, minced garlic, sliced ginger, gochugaru, doenjang, soy sauce, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 to 2 hours, or until the pork neck meat is tender and falling off the bone.

5
Add the Napa cabbage

Add the Napa cabbage to the pot and simmer for an additional 10 minutes, or until the cabbage is tender.

6
Serve

Ladle the Korean pork neck soup into bowls and garnish with the sliced scallions. Serve hot, accompanied by steamed rice and kimchi, if desired. Enjoy the rich, savory flavors and tender pork neck meat in this comforting and satisfying soup!

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