Gamjatang

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Gamjatang

Korean name

Hangul	감자탕
Hanja	감자湯
Revised Romanization	Gamjatang
McCune-Reischauer	Kamjat'ang

Gamjatang or pork bone soup is a spicy Korean soup made with pork spine, vegetables, green onions, hot peppers and ground wild sesame seeds. It is a matter of contention whether the name of the soup comes from the word for potato (감자; gamja) or not, because the soup is frequently served without potatoes.

The vertebrae are usually separated with bits of meat clinging to them. The vertebrae is boiled in 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 is often a late night snack but is also served for a lunch or dinner.

The soup base is a deep red colour from the red hot peppers.

The soup is now common in Korean restaurants outside of Korea, including the United States and Canada.

1 History
2 Origin
3 Nutrition
4 See also
5 References
6 External links

[edit] History

Gamjatang started to cook from southern province of Jeolla. At that time, Jeolla province was widely used for rearing swine.

On opening harbor of Incheon, many people began moving Seoul and its neighborhoods. In 1899, the construction for Gyeongui Line got into manufacture. Lots of laborers forcedly mobilized and gamjatang naturally attracted its popularity by workers. As time goes by, gamjatang have lied in its position as the representative food of Incheon.

[edit] Origin

Its origin was generated in Three kingdoms era. South Jeolla province where pigs were grown by farmers. At that time, cows were used for planting rice..^[1]

So they caught pigs instead of cows when they had special days.

[edit] Nutrition

The backbones of swine have abundant nutrition of protein, calcium, vitamine B1 which can help the growth of young children. For male, it's advangageous for stamina food and for female, gamjatang can be low calorie food.^[2]