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- เผยแพร่เมื่อ 28 มิ.ย. 2024
- Gamjatang is a spicy, stew made with pork bones. This stew is named as spicy pork bone stew but it is loaded with lots of vegetables, all varying in flavor and texture. The success of this stew is in making the flavorful milky broth by blanching and cleaning the bones properly.
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Ingredients
1.4kg(3pounds) pork neck bone
2 tablespoons rice wine, for blanching water
2 medium potatoes, cut into half or in 1/3
300g napa cabbage leaves, chopped
100g perilla leaves, sliced
1 tablespoon perilla powder
1 green chili, thinly sliced
1 red chili, thinly sliced
30g green onion, chopped
Aromatic vegetables for broth
1/2 onion
4 cloves garlic
1/2 thumb size ginger
2 stalks green onion
Seasoning ingredients
3 tablespoons dark soy sauce
2 tablespoons light soy sauce
3 tablespoons Korean chili flakes
1 tablespoon doenjang(Korean soybean paste)
1 tablespoon minced garlic
1/2 teaspoon chopped or grated ginger
1/4 teaspoon ground black pepper
2 tablespoons water
Instructions
1. Soak the pork bones in water for an hour. Place the bones in a big pot and bring it to a boil for about 15 minutes. Discard the water. Wash the bones under running water and clean the pot.
2. Return the bones back to the pot. Add 8 to 10 cups of water(to cover the bones), onion, garlic, ginger and green onion. Bring it to a boil for 10 minutes, uncovered. Reduce the heat to medium low. Simmer, covered, for 50 minutes to an hour and half, until the meat is tender and the broth if milky.
3. Mince garlic, and ginger. In a small bowl combine dark soy sauce, light soy sauce, gochugaru(Korean chili flakes), garlic, ginger, doenjang(Korean soybean paste), water and ground black pepper.
4. Bring 5 cups of water to a boil. Cut the cabbage leaves into bite size pieces. Blanch the cabbage leaves for 5 minutes. Drain cool and squeeze out the liquid. Place the leaves in a bowl, and toss with 1 teaspoon of the seasoning ingredients.
5. Turn off the heat. Remove the bones form the broth. Discard the aromatic vegetables, reserving the broth. Place the bones in the large stew pot and pour the broth in it. Add the seasoned napa cabbage leaves and the potatoes into the pot. Put the remaining seasoning ingredients into the pot and cook in medium heat until the potatoes are fully cooked, for about 20 minutes.
6. Chop one green chili and one red chili. Slice perilla leaves and green onion. Add the chilis and perilla leaves into the pot. Sprinkle perilla powder. Turn off the heat.
* Serve with steamed rice or Korean alcohol(soju)
More information
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#koreanfood #spicyfood #gamjatang - แนวปฏิบัติและการใช้ชีวิต
This Pork Bone heart warming❤
Soup with Traditional Korean Spices is mouth watering Thank you for this recipe.
👍💯🤪🎉
Hello Jia thank you for the delicious Korean dishes 😋 thank you ⚘🇰🇷
Looking very yummy
Learnt another delucious Korean stew from Chef Jua Choi whom I witness a fantastic Cook.🫰👍😋❤🇰🇷
This dish looks delicious. I will have to try it. Thank you for sharing.
Thank you Jan!
Hello! Love your channel! Just subscribed. This looks like a great 감자탕 recipe! I can't wait to try it. Every time I go back to visit Korea, I always have to go visit my favorite 감자탕 집 in Pusan (I know that 감자탕 originated in Incheon).
Request: I perused your channel for a 길비찜 recipe. I can't find it.
Hi! th-cam.com/video/qwPhuf9RjLQ/w-d-xo.html
Above is the link of my galbijjim recipe. Thank you! : )
@@JiaChoiChef ❤❤❤ Thank you so much! My mom used to make this on occasions, but she never taught me. I'm researching all the kalbi jjim recipes to see if there is one that is close to my mom's recipe.
LOVE your channel! Can you please show us how to make Daegu Maeuntang and Ojingeo-bokkeum next?
Thank you! I have made Ojingeo-bokkeum so please check it. Daegu Maeuntang is a great idea. I will make it when I can find fresh fish.
@@JiaChoiChef I see it now. It doesn’t have the Korean name in the title that’s why I didn’t see it when I searched for it. But thank you!!!
hi thanks for this video..1 of my favorite korean food..just want to ask if you can do a video on how to cook pig head soup..(mori kuk pap)thank you..
Hi Conrad. You're an adventurous foodie! So moi kuk bap is considered restaurant menu and you'll need the whole mori(the head + other parts of beef). I am not sure if I can do that at youtube. I will try though.
👍👍👍
Thank you for this tutorial,it's easy to understand!👍But I don't know why toss the cabbage with seasonings? It seems like both ingredients will go into the pot anyway. Is there any difference?
If you toss the cabbage with the seasoning in advance, it'll be absorbed and taste better, but if you want it easier you may skip this process : )
@@JiaChoiChef Than you so much!
Mmm!!! I always remember eating this soup with wasabi for dipping. That’s a thing right?
I haven’t try with wasabi but sounds good! 😊👍
Please upload halal version of korean dishes
I will try😀
change pork into ox and there you go