Gamjatang with Dried Radish Greens recipe - ingredients, nutrition and when to eat it
This hearty, spicy soup is made by simmering pork neck bones until tender, then adding dried radish greens and potatoes.
This hearty, spicy soup is made by simmering pork neck bones until tender, then adding dried radish greens and potatoes. Tender meat, savory greens, and fluffy potatoes come together in a warming meal for a chilly evening.
Soups & stews · 150 minutes to cook
Tips: Blanch the bones once, then rinse them to keep the broth clearer.
Tips: Cut the potatoes into large chunks so they don’t fall apart during the long simmer.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pork backbone — 300 g
- Dried radish greens — 1 handful
- Potato — 1 pc
- Doenjang (Korean soybean paste) — 1 Tbsp
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Garlic — 1 Tbsp
- Green onion — 0.5 pc
- Perilla seed powder — 1 Tbsp
- Ground black pepper — 0.2 tsp
- Water — 700 ml