610 Magnolia Gamjatang – A Korean Comfort Pork Soup
From the 610 Magnolia Restaurant in Louisville, Kentucky, Chef Edward Lee shares this recipe for a Korean soup – their comfort soup – which is one of the top five most popular Korean foods. Chef Lee is a Korean-American born raised in Brooklyn, trained in NYC restaurants and now runs his famous restaurant in Louisville.
This recipe reflects his one part Southern soul, one part Asian spice, and one part New York attitude, bringing back the memories of a grandmother’s version of this pork bone and potato soup. There are many variations to this soup as well. Translated it means “potato soup.” Basically made with pork spine or neck, potatoes and whatever leftovers you have in your kitchen. Just like chitterlings in the Southern United States, this dish is born out of necessity and uses what others may throw in the trash. Pork spine is certainly not a treasured cut of meat, but it was readily used in soup because it was what people could get their hands on in expensively. Pork spine was a “throwaway” – from the old tradition of whole animal cookery. Some have also added tails and trotters.
The main ingredients are pork bone and potato. Some recipe will call for the pork bone to be boiled first – a traditional Korean technique – most chefs do the get rid of the smell – that funky aroma generated by boiling pork.
Other ingredients include scallions, possibly cabbage or other vegetables, all cooked in a garlic broth, chile peppers and seasonings. “Better” bowls of gamjatang are served topped with perilla leaves and roasted perilla seeds. Perilla, like shiso, is a member of the mint family, tasting a little like basil with a citruscy apple-like fruitness. Perilla seeds have a sesame-like flavor.
Korean restaurants usually serve gamjatang with a variety of banchan (little bowls of pickled radish, kimchi, sesame-dressed spinach and other palate-perking tidbits.)
This is a messy soup – eaten with a spoon and either a fork or chopsticks which come in handy when pulling the tender slivers of meat from the spine bone. The fabulous aroma of this soup makes you want to dig right in – but it is best to allow it to sit for a few minutes to stop bubbling and cool down. Begin by lowering a spoon of rice into the bowl and let it absorb the rich liquid. Enjoy that before diving into the steaming broth. It’s easier to enjoy it if you move around the bowl, removing the meat from the bone and setting on the side plate that is traditionally set next to the stone bowl. Be careful to look out for bone chips!
This recipe will serve 6.
NOTE: For the pork spine you may need to visit a butcher or a specialty Asian market.
• 2 pounds pork spine or neck (may substitute other bone-in cuts, like ribs)
• 18 medium cloves garlic, chopped
• 1 large onion, chopped
• 1 medium leek, chopped
• cup gochugaru (Korean chile powder)
• cup soy sauce
• cup doenjang (Korean soybean paste; may substitute miso)
• 2 tablespoons gochujang (Korean chile paste)
• 1 tablespoon sugar
• 4 large potatoes, cut into 1-inch cubes
• 8 shiitake mushroom caps (or other Asian mushrooms, dry or fresh)
• 2 tablespoons chopped perilla leaves (or sub with shiso)
• 2 tablespoons perilla seeds (or ground sesame seeds)
• 2 teaspoons ground black pepper
• 4 teaspoons chopped green onions
Steamed white rice
1. Soak pork meat and bones in a large stockpot of cold water for 1 hour. Drain and add 4 quarts water to the pot. Heat to a boil over high heat. Boil 5 minutes, then drain.
2. Add another 4 quarts of water to bones; heat to a boil. Add garlic, onion and leek; lower heat and simmer, 2 hours.
3. In a small bowl, mix the gochugaru, soy sauce, doenjang, gochujang and sugar into a paste.
4. Add potatoes and mushrooms to the pot; heat to boil. Add paste. Lower heat and simmer until potatoes are soft, about 25 minutes.
5. Serve in bowls with perilla leaves and seeds, black pepper and green onions, accompanied by rice.
From the 610 Magnolia Restaurant in Louisville, Kentucky, Chef Edward Lee shares this recipe for a Korean soup – their comfort soup – which is one of the top five most popular Korean foods. Chef Lee is a Korean-American born raised in Brooklyn, trained in NYC restaurants and now runs his famous restaurant in Louisville.
This recipe reflects his one part Southern soul, one part Asian spice, and one part New York attitude, bringing back the memories of a grandmother’s version of this pork bone and potato soup. There are many variations to this soup as well. Translated it means “potato soup.” Basically made with pork spine or neck, potatoes and whatever leftovers you have in your kitchen. Just like chitterlings in the Southern United States, this dish is born out of necessity and uses what others may throw in the trash. Pork spine is certainly not a treasured cut of meat, but it was readily used in soup because it was what people could get their hands on in expensively. Pork spine was a “throwaway” – from the old tradition of whole animal cookery. Some have also added tails and trotters.
The main ingredients are pork bone and potato. Some recipe will call for the pork bone to be boiled first – a traditional Korean technique – most chefs do the get rid of the smell – that funky aroma generated by boiling pork.
Other ingredients include scallions, possibly cabbage or other vegetables, all cooked in a garlic broth, chile peppers and seasonings. “Better” bowls of gamjatang are served topped with perilla leaves and roasted perilla seeds. Perilla, like shiso, is a member of the mint family, tasting a little like basil with a citruscy apple-like fruitness. Perilla seeds have a sesame-like flavor.
Korean restaurants usually serve gamjatang with a variety of banchan (little bowls of pickled radish, kimchi, sesame-dressed spinach and other palate-perking tidbits.)
This is a messy soup – eaten with a spoon and either a fork or chopsticks which come in handy when pulling the tender slivers of meat from the spine bone. The fabulous aroma of this soup makes you want to dig right in – but it is best to allow it to sit for a few minutes to stop bubbling and cool down. Begin by lowering a spoon of rice into the bowl and let it absorb the rich liquid. Enjoy that before diving into the steaming broth. It’s easier to enjoy it if you move around the bowl, removing the meat from the bone and setting on the side plate that is traditionally set next to the stone bowl. Be careful to look out for bone chips!
This recipe will serve 6.
NOTE: For the pork spine you may need to visit a butcher or a specialty Asian market.
• 2 pounds pork spine or neck (may substitute other bone-in cuts, like ribs)
• 18 medium cloves garlic, chopped
• 1 large onion, chopped
• 1 medium leek, chopped
• cup gochugaru (Korean chile powder)
• cup soy sauce
• cup doenjang (Korean soybean paste; may substitute miso)
• 2 tablespoons gochujang (Korean chile paste)
• 1 tablespoon sugar
• 4 large potatoes, cut into 1-inch cubes
• 8 shiitake mushroom caps (or other Asian mushrooms, dry or fresh)
• 2 tablespoons chopped perilla leaves (or sub with shiso)
• 2 tablespoons perilla seeds (or ground sesame seeds)
• 2 teaspoons ground black pepper
• 4 teaspoons chopped green onions
Steamed white rice
1. Soak pork meat and bones in a large stockpot of cold water for 1 hour. Drain and add 4 quarts water to the pot. Heat to a boil over high heat. Boil 5 minutes, then drain.
2. Add another 4 quarts of water to bones; heat to a boil. Add garlic, onion and leek; lower heat and simmer, 2 hours.
3. In a small bowl, mix the gochugaru, soy sauce, doenjang, gochujang and sugar into a paste.
4. Add potatoes and mushrooms to the pot; heat to boil. Add paste. Lower heat and simmer until potatoes are soft, about 25 minutes.
5. Serve in bowls with perilla leaves and seeds, black pepper and green onions, accompanied by rice.
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