Saucepan@saucepan · Shared this recipeFollowKorean · sauceGamjatang (Pork Bone Soup)A spicy Korean soup made with pork neck bones, potatoes, and perilla leaves.total2 hr 30 minprep30 mincook2 hrservings2Original recipe on stellanspice.comKeep this recipeAdd a copy of Gamjatang (Pork Bone Soup) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings2 lb pork neck bones8 cup water2 tbsp doenjang ), (fermented soybean paste1 oz sliced ginger, or 3 bay leaves1 small onion1 dried shiitake mushroom1 daepa, large green onion, or 2 green onion10 perilla leaves1 large russet potato, peeled & cut into 6 pieces0.5 lb young radish greens, or napa cabbage1 serrano pepper, or Korean spicy pepper if you can find it4 garlic cloves, minced2 tbsp gochugaru ), (Korean red pepper flakes1 tbsp gochujang ), (Korean red pepper paste2 tbsp fish sauce3 tbsp perilla powder0.5 tsp black pepper1 tbsp plum syrup1 tbsp Knorr chicken bouillon2 tbsp waterStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak the pork neck bones in cold water for an hour, changing the water once or twice.2Step 2: Meanwhile, prepare the minced garlic, chopped green onion, sliced ginger, sliced onion, and washed young radish stems.3Step 3: Tip: Potatoes oxidize when peeled, so you can either wait to peel it until you need it, or peel and cut them and hold them in a bowl of cold water to prevent browning.4Step 4: Make the seasoning paste: combine the garlic, gochujang, gochugaru, fish sauce, perilla powder, black pepper, plum syrup, water, and Knorr chicken bouillon. Set aside.5Step 5: After 1 hour of soaking the pork neck bones, drain and add them to a pot with enough room temperature water to cover them. Bring it to a boil- this will take about 10-15 minutes, and once it starts boiling, only let it boil for a couple minutes. This is an asian technique for blanching meat. It gets rid of the gaminess and impurities in the pork.6Step 6: Drain and rinse the pork bones thoroughly, making sure to get all the gunk out of the crevices of the bones.7Step 7: Put the pork bones back in a cleaned pot. Add 8 cups of water, ginger, onion, dried shiitake mushroom, and fermented soybean paste. Bring to a boil, skim off any remaining impurities that float to the surface, then reduce the heat to medium and cover for 90 minutes.8Step 8: Tip: thoroughly mix the fermented soybean paste with 1/2 cup of water before adding it into the pot, so it mixes in easier.9Step 9: In a separate pot, bring water a boil then blanch the young radish greens for 1-2 minutes. Set aside.10Step 10: After 90 minutes, throw away the ginger and take out the shiitake mushroom to slice it.11Step 11: Add 1 to 2 cups of water to the pot, then add the seasoning paste and mix well. Then add the potatoes, green onion, blanched radish greens, sliced shiitake mushrooms, and sliced serrano pepper. Cover for another 30 minutes.12Step 12: After 30 minutes the potatoes should be chopstick tender. Add the sliced perilla leaves last to finish, and thats it!getsaucepan.com/r/28a7591a-c72b-48ec-9b15-0a56444162ee · Original: https://stellanspice.com/gamjatang/
