Gamja-tang in South Korea - 15 Restaurant Picks

Soybean pulp (kongbiji) and perilla powder turn this gamjatang broth pale and thick instead of the usual red. Under the…

Even the small pot of gamjatang (pork-bone stew) comes heaped with large bones and greens, and two people often leave w…

For gamjatang the broth is fairly clear and light, with Cheongyang chili heat and a note of ginger lingering behind. It…

Unlike the thick, fiery gamjatang (pork backbone stew) most places serve, the broth is clear and mild, closer in feel t…

A heap of bean sprouts covers the pork backbones and potatoes in the ppyeo-jjim (braised pork bones), and the sauce lea…

The first spoonful is mild, almost bland, because the broth is clear and light, and it deepens as the pot simmers down.…

Domestic chilled pork spine arrives thickly covered in meat, and the broth leans savory and clean instead of hot and sa…

Korean soybeans ground on a millstone loosen into the broth of the pork-bone stew, making it soft and nutty. Besides th…

Pork neck bones instead of the usual spine make the meat chewy yet easy to pull away. This is the original branch of a…

The pork backbones are large, and the meat slides off at a touch of the chopsticks; dip it in the mustard sauce with ch…

Two or three big pork spine bones jut out of the stone pot when the ppyeodagwi haejangguk (pork bone soup) arrives. Lon…

From outside it looks like a small shop, but past the door the dining room runs deep. Ugeoji gamjatang is a big shared…

The broth in the ppyeo haejangguk, pork backbone soup, is savory rather than fiery, the cabbage greens soak it up witho…

In the mugeunji gamjatang and mugeunji bone soup, well-aged kimchi turns the broth red and sour, closer to a different…

One medium pot of gamjatang feeds three or more, and the broth is milky and thick with plenty of perilla-seed powder. S…