Authentic Spicy Pork Spine Soup, often known as Gamjatang in Korean cuisine, is a delightful dish that combines the rich flavors of tender pork with a spicy and savory broth. This traditional soup is renowned for its depth of flavor and comforting qualities, making it a beloved meal during colder months or whenever one desires a hearty dish. Despite its complex taste profile, preparing this soup can be straightforward with the right ingredients and techniques.
To begin crafting this delicious soup, start by selecting quality pork spine cuts from your local butcher or grocery store. The bones are essential as they provide the base for a rich broth when simmered over time. Begin by soaking the pork spine pieces in cold water to remove any residual blood or impurities; this step ensures that your broth remains clear and flavorful.
Once soaked, blanch the pork spines in boiling water for about five minutes. This process further cleanses the meat and bones while also beginning to release some of their natural flavors. After blanching, rinse them under cold water to remove any remaining scum or debris.
The next step involves creating the aromatic base of your soup. In a large pot, combine water with ingredients such Leng Saap as garlic cloves, ginger slices, onions, dried chilies, and Korean soybean paste (doenjang). These components infuse the broth with layers of flavor that are both spicy and umami-rich.
Add the blanched pork spines into this mixture along with some napa cabbage leaves which will add texture and sweetness to balance out the spice level. Let everything come together slowly over medium heat until it reaches a gentle simmer; then reduce heat slightly so that it continues cooking without reaching an aggressive boil – allowing all elements within meld beautifully together takes roughly 60-90 minutes depending on desired intensity.