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| Alternative names | Pork back-bone stew |
|---|---|
| Type | Tang |
| Place of origin | Korea |
| Main ingredients | Pork backbone |
| Ingredients generally used | Potatoes, deulkkae, scallions, garlic |
| Korean name | |
| Hangul | 감자탕 |
|---|---|
| Hanja | 감자湯 |
| Revised Romanization | gamja-tang |
| McCune–Reischauer | kamja-t'ang |
| IPA | [kam.dʑa.tʰaŋ] |
Gamja-tang[1] (Korean: 감자탕) or pork back-bone stew[1] is a spicy Korean soup made from the spine or neck bones of a pig. It often contains potatoes, cellophane noodles, greens, perilla leaves, green onions, hot peppers and ground perilla seeds.[2]
The vertebrae are usually separated with bits of meat clinging to them. The vertebrae are boiled at high temperatures to soften the meat. To remove the meat, one must use an instrument such as a chopstick. The meal is usually served with kimchi and a bowl of rice. This food is served as a lunch or dinner and often as a late-night snack, as well.
The soup base is a deep red colour from the red hot peppers.
The soup is now common in Korean restaurants outside Korea, including the United States and Canada.
- ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-15.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ Seoul Metropolitan Government (2010). Seoul Guide Book. 길잡이미디어. p. 139. Retrieved January 9, 2017.