Cooked - Gamjatang (korean Pork Neck Bone Soup) Recipe

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Gamjatang (korean Pork Neck Bone Soup) Recipe

1.0

2½ to 3 pounds of pork neck bones (or spine bones)

1 ounce ginger, sliced

2 tablespoons doenjang (Korean fermented bean paste)

2 dried Shiitake mushrooms

1 medium onion, sliced

1 large dried red chili pepper (or a few red chili peppers)

1 pound of napa cabbage, cut off the core

2 or 3 medium potatoes, peeled

8 ounces soybean sprouts, washed and strained

4 green onions, washed and cut into 2 inch long

1 green onion, chopped for garnish

8 to 12 perilla leaves, washed

6 garlic cloves, minced

3 tablespoons gochugaru (Korean hot pepper flakes)

1 tablespoon gochujang (Korean hot pepper paste)

3 tablespoons fish sauce

¼ cup deulkkae-garu (perilla seeds powder)

½ teaspoon ground black pepper

½ cup water

Rinse the pork bones and soak in cold water for at least 30 minutes (ideally 1-2 hours). If soaking for at least 1 hour, change water out halfway through.
Blanch the cabbage and strain.
Blanch the pork bones in boiling water, then wash each bone.
Cook the bones with ginger, soy bean paste, mushrooms, onion, dried red pepper, and water for 90 minutes.
Make the seasoning paste by combining garlic, hot pepper flakes, hot pepper paste, fish sauce, perilla seeds powder, black pepper, and water.
After 90 minutes, add the cabbage, soybean sprouts, green onions, potatoes, and seasoning paste to the pot.
Cook for 30 to 40 minutes until the potatoes are fully cooked.
Add perilla leaves and stir before serving.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇰🇷Korean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 94 weeks ago

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