Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, gamjatang (korean pork potato soup) 韩式猪骨土豆汤. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Gamjatang (Korean Pork Potato Soup) 韩式猪骨土豆汤 is something that I have loved my entire life.
A little hungry, have some pork bone soup. Tasty today食至今日. [ENG SUB] Instant Pot Korean Pork Bone Soup (Gamjatang) 인스턴트팟 감자탕. 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.
To get started with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Gamjatang (Korean Pork Potato Soup) 韩式猪骨土豆汤:
- Get 2 lb pork ribs, neck or hogs
- Make ready 2 lb yellow potato
- Make ready 15 leaves Napa cabbage
- Get 1/4 cup wild sesame seeds
- Take 1/2 onion
- Get 1 1/2 heads garlic
- Take 1/3 cup korean hot pepper flakes
- Get 3 Tsp fish dauce
- Prepare 4 Tsp Korean soybean paste
- Take 2 green onions
It's a great frugal meal that Koreans enjoyed especially during the cold season. Gamjatang 감자탕 (Korean Pork Neck Bone Stew) is a dish that was not really common in Seoul when I was growing up. Korean pork bone soup or gamjatang is an all day affair. Hurry up and wait as it simmers away.
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.
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. Where it's different is the seasonings.
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