A Korean lady from a korean store said that a very important ingredient in gamja tang is perilla seeds. and leaves of course.

Oh, by the way, what is ssuk gat? Where can I get them?

Thanks again!!!!

Sally, I am glad to see you reading this post, you have been waiting for so long. I substituted ground sesame seeds for ground perilla seeds, because I couldn’t find any perilla seeds. But it turned out very well.
ssukgat is crown daisy leaves literally. You can get them at Korean grocery store hopefully.

Thanks again

Pork neck bones are extremely cheap in America. 39-59 cents a pound!!! You can get a big bag full for under $2.

Thanks =)

Melanie, I have no idea what they added. Though as my recipe says I added ground sesame. It might be what they added, but unground?

Jennifer, Wow that is really cheap. I paid about $6 for this recipe. (1.4 kg)

tigerfish, I never thought pork can taste sweet. The strong smell seems to always overpower.

They said perilla seed is very healthy. It is also called black sesame seeds.

This looks fantastic. So much more involved and authentic than the one I posted! Unfortunately, I can’t get any perilla leaves or ssuk gat here but I am going to try your version anyway. I have pork bones in the freezer and was thinking about making gamjatang this weekend so this is perfect timing. Thanks!!!

Sally,
They are suppose to give extra flavour to it. We Koreans say it is healthy food or stamina food constantly for nearly every food.

Beloved,
Yeah, it was very involving indeed. I hope you like it. It is really unfortunate that you can’t get perilla leaves or ssukgat. Ssukgat and perilla leaves are key ingredients as you know. I am sorry.

Budding Cook,
I know, I think the time nearly drove me crazy.

Thanks for posting the recipe, I am gonna try and cook. I want to know how far the differences between home cook and restaurant ^_^

Thanks a lot ^_*

It is really great you’ve posted this pecipe, I really enjoy eating this soup and I feel now( encoraged to cook it) well, about what Melanie asked you about that seed, I’ll tell you, I really don’t like that, I usualy use to go at two different restaurants, one of them uses this seed (but I only go there at late night since is 24/7). However, some people may like it, good for you!

Oh the reason of the post, sorry, the seed it’s called FOK (I now it sounds not good) and you may find it at any chinesse market.

I love Korean food, have every since I went to Korea in Oct 1964! I have many very good Korean friends who consider me as a brother, and I am honored to considered as such. Wonderful food.

Thanks so much for your attention to detail in posting your recipes, you do an outstanding job!

I’ve saved a link to your web site directly into my Korean Recipe folder.

http://www.epicurious.com/tools/fooddictionary/entry?id=4555 Food Dictionary

perilla

see SHISO
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
shiso

[SHEE-soh]
Aromatic green, jagged-edged leaf from the perilla (or beefsteak) plant, which is part of the mint and basil family. The versatile green shiso is used in salads, SUSHI and SASHIMI, cooked dishes like TEMPURA and as a garnish. Green shiso is available fresh from summer to fall in Asian markets. It’s also called perilla and Japanese basil. The less common and less aromatic red shiso is from a different plant species and is more likely to be found pickled than fresh.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.

http://www.epicurious.com/tools/fooddictionary/entry?id=4555 Food Dictionary

I used “sesame leaves” and “wild sesame seeds” from my local Korean supermarket. Not sure what “crown daisy leaves” are though, so I left those out… it still tasted right, though.