Korean Pork Bone soup
Korean Pork Bone soup is called gamjatang. Long-simmered pork bones are used to make the broth, which is then filtered and flavored with gochugaru . Because of how warming and hearty the soup is, it’s ideal for chilly winter weather. So, let’s do it.
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A well-known Korean soup is gamjatang (). In my opinion, it complements a bowl of steamed rice when a meal is finished, although some people enjoy it as a drinking snack when combined with the Korean liquor soju.
Gamjatang’s name is one intriguing aspect. Since the words “gamjatang” and “soup” are both derived from the word “potato,” the soup’s real star is the pork bones.
Years ago, even when I ordered gamjatang at a restaurant, I anticipated getting a bowl of soup containing plenty of potatoes rather than some large bones that appeared to have been sliced from a dinosaur.
▢1.5 kg pork neck bone meat with bones
▢8 cups water
▢7 napa cabbage leaves
▢100 g mung bean sprouts
▢30 g crown daisy leaves
▢6 perilla leaves
▢2 green chilies
▢30 g green onion
▢6 cloves garlic
▢5 g ginger
▢1 tsp whole black pepper
▢2 Tbsp doenjang
▢3 Tbsp gochugaru
▢2 Tbsp rice wine
▢1 1/2 Tbsp garlic,minced
▢1 Tbsp gochujang
▢2 Tbsp Korean fish sauce
▢ black peppers
▢1 Tbsp water
▢1 tsp minced ginger
- For at least one hour, soak the pork bones in cold water (to get rid of any excess red liquid that looks like blood). Leak the water out. If at all possible, try to replace the water every 15 minutes.
- Put the bones in a big pot and fill them with water. Boil the mixture for about 10 minutes on medium-high heat.
- Place the bones, water (7 cups), and every ingredient listed under “aromatic veggies” in a sizable, clean pot. For one and a half hours, simmer it over medium to low heat.
- Place the potatoes in a different saucepan and cover them with water while the bone broth is simmering. Boil it for around 90 percent of the time (or until the potatoes are nearly cooked). Remove the potatoes from the water and store them until needed.
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- Boil some water in a different pot together with the salt (1/8 tsp). Parboil the napa cabbage for one to two minutes after the water has begun to boil rapidly. Remove the water from the leaves and allow them to cool. With your hands, split each leaf lengthwise.
- Put the broth (from step 3) through the sieve and into a big dish to collect. Additionally, save the pork bones, but throw away any boiling seasonings or veggies. Just under 5 cups of broth should be produced
- Replace the potatoes, cabbage leaves, pig bones, and spice base in the original pot after transferring the broth there. Boil the potatoes for a full minute at a medium-high temperature (10 to 15 mins).
- Set the thermostat to medium. The remaining veggies (green chilies, perilla leaves, crown daisy sprouts, and mung bean sprouts) and ground sesame seeds should be added to the pot and continued to boil for an additional 1 to 2 minutes until they soften. Serve hot alongside steaming rice.