Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, gamjatang (korean pork potato soup) 韩式猪骨土豆汤. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Gamjatang (Korean Pork Potato Soup) 韩式猪骨土豆汤 is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Gamjatang (Korean Pork Potato Soup) 韩式猪骨土豆汤 is something which I have loved my entire life. They are fine and they look wonderful.
Dried red chili pepper, fish sauce, garlic, ginger, green onion, ground black pepper, hot pepper flakes, hot pepper paste, napa cabbage, onion, perilla leaves, perilla seeds powder, pork neck bones, potato, shiitake mushrooms, soybean paste, soybean sprouts, water. Gamjatang is a spicy Korean pork bone soup. Even when I ordered gamjatang at a restaurant many years ago, I was expecting to receive a soup full of potatoes, not some chunky bones that looked like they were just cut from a dinosaur! Gamja-tang (감자탕) or pork back-bone stew is a spicy Korean soup made from the spine or neck bones of a pig.
To get started with this recipe, we must prepare a few ingredients. You can cook gamjatang (korean pork potato soup) 韩式猪骨土豆汤 using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Gamjatang (Korean Pork Potato Soup) 韩式猪骨土豆汤:
- Make ready 2 lb pork ribs, neck or hogs
- Take 2 lb yellow potato
- Get 15 leaves Napa cabbage
- Get 1/4 cup wild sesame seeds
- Prepare 1/2 onion
- Get 1 1/2 heads garlic
- Make ready 1/3 cup korean hot pepper flakes
- Get 3 Tsp fish dauce
- Get 4 Tsp Korean soybean paste
- Prepare 2 green onions
Korean pork bone soup or gamjatang is an all day affair. Hurry up and wait as it simmers away. It's really no different than making stew. There's meat and potatoes and stock.
Instructions to make Gamjatang (Korean Pork Potato Soup) 韩式猪骨土豆汤:
- In a pressure cooker, add blanched pork with 10 cups of water, 2 Tsp Korean soybean paste, 1/2 onion and 1 head of garlic. Optional flavor package includes, 1 cinnamon stick, 4 anise stars, 1 bay leave, 2 cloves, 1 tsp coriander seeds. Pressure cook 25~30 minutes depends on the cut.
- Blanch Napa cabbage leaves in water for 5 minutes. Stop cooking by rinse them in cold water and tear apart by hand and set aside.
- Toaste wild sesame seeds in a wok until aromatic. Grind them in a small blender or food processor.
- Make a flavor paste by mixing 1/4 cup of grounded wild sesame seeds with 1/3 cup Korean hot pepper flakes, 2 Tsp soybean paste and minced half head of garlic. Will be used to make the soup and cabbage marinate.
- Marinate the cabbage leaves with 1/3 of the flavor paste.
- Once the pork is done. Transfer all meat and the broth into a large soup pot. Add 2 lb diced yellow potatoes. Use 1/3 of the flavoring paste. Bring it to a boil and reduce to simmer and cook for 20 minutes in medium heat. Then add cabbage and cook for another 15 minutes. Adjust seasoning if necessary. Optional veggies can be enoki mushroom, perilla leaves, garlic chives and green chilli.
- Enjoy the soup first. When you finish about 80% of the soup. The leftover potatoes can be used to make a quick Korean style fried rice. 1 cup cooked multiple grain rice, 2 Tsp chopped kimchi, 2 green onion, and 1 large sheet of nori seaweed.
It's really no different than making stew. There's meat and potatoes and stock. Where it's different is the seasonings. A classic hearty Korean stew made with meaty pork neck, potatoes, and perilla seeds. In a soup pot, combine the pork stock, roasted bones, potatoes, chile pepper, scallions, and the gochugaru mixture and Serve immediately with rice and gamjatang dipping sauce on the side for the neck meat.
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