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감자탕gam·ja·tang · Gamjatang
Pork backbone stewed with potato and ground perilla seed in a red broth. A pot for the table, or a bowl the morning after.
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것一句话说清
감자탕 (gam·ja·tang) is pork backbone simmered in a spicy, savoury broth with potatoes, cabbage and 들깨 (deul·kkae), ground perilla seed, which thickens it. Visit Korea's dish page says some kitchens swap the cabbage for dried radish leaves or old kimchi, and that the meat comes off the bone soft, which is the fun of it.
展开看
The same page calls it a hangover stew, and that is how most people meet it: a single bowl, listed on menus as 해장국 (hae·jang·guk), the morning after. The shared pot is the evening version.
In Seoul, Visit Korea lists 성균관감자탕 at 37 Changgyeonggung-ro 29-gil in Jongno-gu, open 10:00 to midnight, with the pot and the hangover soup both on the menu.
하는 법怎么做
Order the pot for the table or the bowl for yourself. Eat the meat off the bone with chopsticks and, when that fails, a hand; nobody minds.
말一句话
这样说
뼈해장국 하나 주세요.
One bone hangover soup, please.
你会听到
뼈는 여기 버리세요.
Put the bones in here.
독자大家
读完之后，你
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