Gamjatang (Pork Bones Soup)
Ingredients: pork spine bones or neck bones, napa cabbage, dried shiitake mushrooms, ginger, onion · 130 min cook time · 420kcal · $15.50
Ingredients
2.5pounds pork spine bones or neck bones, 1pound napa cabbage, 2ea dried shiitake mushrooms, 1tbsp ginger, 1ea onion, 2tbsp doenjang, 11cups water, 8ounces soybean sprouts, 4ea green onion, 3ea potato, 12ea perilla leaves, 6ea garlic, 3tbsp hot pepper flakes, 1tbsp hot pepper paste, 0.5tsp ground black pepper, 3tbsp fish sauce, 0.25cup perilla seed powder
Instructions
1. Wash pork bones and soak in cold water for at least 30 minutes to remove blood and gamey smell.
2. Boil a big pot of water and blanch the napa cabbage for about one minute, then rinse in cold water and set aside.
3. Boil the soaked pork bones for seven minutes in hot water to remove unnecessary fat and impurities.
4. In a clean pot, add the cleaned pork bones, dried red chili pepper, 2 dried shiitake mushrooms, thinly sliced ginger, sliced onion, doenjang, and water. Boil over medium-high heat for 1 and a half hours.
5. Prepare the vegetables: wash soybean sprouts, chop green onions, peel potatoes, and wash perilla leaves.
6. Make the seasoning sauce by mixing garlic, hot pepper flakes, hot pepper paste, ground black pepper, fish sauce, perilla seed powder, and water.
7. Remove the shiitake mushrooms from the pot, add soybean sprouts, blanched cabbage, potatoes, and the seasoning sauce. Cut the cooked shiitake mushrooms and put them back in. Boil until potatoes are cooked.
8. Turn off the heat, add perilla leaves and chopped green onion on top as a garnish.
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