GAMJATANG (PORK BONE SOUP)
Korean pork bone soup
Provided by Sue | My Korean Kitchen
Categories Soup
Time 3h
Number Of Ingredients 24
Steps:
- Soak the pork bones in cold water for at least 1 hour (to get rid of any excess red liquid that looks like blood). Drain away the water. (If you can, try to change the water every 15 mins.)
- Place the bones into a large pot and add enough water to cover the bones, then boil it for about 10 minutes over medium high heat, covered. Drain away the water and rinse the bones in cold running water.
- In a large clean pot, place the bones and add the water (7 cups) and all ingredients from the "aromatic vegetables" section. Simmer it on medium to low heat for 1 hr 30 mins, covered.
- While the bone broth is simmering;(1) Put the potatoes in a separate pot and add enough water to cover them. Boil it over medium high heat until the potatoes are nearly cooked (about 90%). Drain away the water and set aside the potatoes until needed.(2) In a separate pot, add some water and the salt (1/8 tsp) and boil it. Once the water is rapidly boiling, parboil the napa cabbage for 1 to 2 mins. Drain away the water and cool down the leaves. Tear down each leaf length ways with your hands. (Or you can use a knife to cut them.)
- Sieve the broth (from step 3) through the strainer and catch the broth in a large bowl. Also, keep the pork bones but discard any boiled spices/vegetables. It should result in about just under 5 cups of broth.
- Transfer the broth into a clean pot, then add back the pork bones, potatoes, cabbage leaves, and the seasoning base into the pot. Boil over medium high heat until the potatoes cook completely (10 to 15 mins).
- Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, crown daisy leaves, perilla leaves, and green chilies) and the ground sesame seeds into the pot and boil further 1 to 2 mins until they soften. Serve warm with steamed rice.
Nutrition Facts : Calories 197 kcal, Carbohydrate 36 g, Protein 8 g, Fat 2 g, Sodium 961 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving
GAMJATANG (KOREAN PORK BONE SOUP)
The key to this recipe is to take your time and a little bit of patience. I wouldn't say this is a complicated dish, however there are a lot of small steps when cooking this gamjatang recipe.
Provided by Ana Yokota
Categories KOREAN FOOD Meats RECIPES Soups and Stews
Time 2h30m
Number Of Ingredients 27
Steps:
- In a very large bowl or pot, soak the pork for 20 minutes allowing the blood to come out. Rinse and repeat one more time. Drain completely.
- In a clean large pot, place the pork neck bones, ginger, soju (sake), and fill the pot with water until the pork is fully submerged.
- Bring to a boil. Let the pork bone broth boil for about 10-15 minutes (or until you begin to see foam).
- Drain completely and set aside.
Nutrition Facts :
GAMJA TANG
A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.
Provided by Joanne Lee Molinaro
Yield Serves 3 or 4
Number Of Ingredients 18
Steps:
- Make the broth: In a medium Dutch oven, combine the vegetable broth, ginger, mushrooms, onion, chili, and doenjang. Bring to a boil, then reduce the heat and simmer until you have a lovely aromatic broth as a base for this stew, 45 minutes to 1 hour.
- Fish out the mushrooms and slice them, then return the slices to the broth.
- Meanwhile, make the sauce: In a small bowl, mix together ½ cup water, the garlic, gochugaru, gochujang, "fishy" sauce, and wild sesame seeds.
- Make the stew: Add the sauce, potatoes, and bean sprouts to the broth and simmer until the potatoes are tender, about 30 minutes.
- Right before serving, add the scallions, perilla leaves, sweet potato vermicelli, and sesame oil.
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