Gamjatang

About the dish

Gamjatang is said to date to the Three Kingdoms period in today's Jeolla region, where, instead of the ox used for farm work, pork bones were simmered into a broth fed to the frail, elderly and the sick whose bones were weak.

Key ingredient

Potato (gamja) — its dietary fiber feeds beneficial gut microbes and stimulates intestinal movement to ease constipation; its vitamin C brightens the skin. In season July; mainly from Gangwon.

Ingredients

Pork bones 400g, potato 300g (2), dried radish greens 200g, scallion 35g (1 stalk), dried chili 30g (3), perilla seeds 3 tbsp, doenjang 1 tsp, minced garlic 1 tbsp, water to cover, pinch of salt · Greens seasoning: doenjang, minced scallion, minced garlic

Simple recipe

1. Parboil the pork bones briefly and pour off the water.
2. Add fresh water with a little doenjang and simmer the bones until tender.
3. Grind perilla seeds and strain into perilla liquid.
4. Wash and quarter the potatoes; cut half the scallion diagonally and mince the rest.
5. Boil the dried radish greens, cut to length, and season with doenjang, scallion and garlic.
6. Soak, rinse and grind the dried chilies into a chili paste.
7. Add the seasoned greens, potato and perilla liquid to the bones and simmer.
8. Near the end, add diagonally cut scallion, minced garlic and chili paste, and season with salt.

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A Glass · Traditional pairing