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Title: Pork bone soup ("gamjatang")
Added: May 6, 2009
Author: Maangchi
Duration: 6:30
Description:
How to make delicious Korean pork bone soup, enough for 2 or 3 servings.Full recipe is on my site: http://www.maangchi.com/recipes/gamjatangMakes 2-3 servings. Cooking time: 2 hours.Gamjatang (pork bone soup) is another Korean traditional nutritious dish. It's usually made with pork spine bones and vegetables, but I use pork neck bones in this recipe.Ingredients:
Pork neck bones, onion, garlic, ginger, dried shiitake mushrooms, napa cabbage, potatoes, soy bean sprouts, Asian chives (buchu), green onions, perilla leaves, dried red chili pepper, soybean paste, hot pepper flakes, hot pepper paste, cooking wine, perilla seeds powder (deulkkae garu),fish sauceDirections:1. Soak 2.5 lb (about 1 kg) of pork neck bones in cold water for 2 hours.
2. Boil water in a large pot.3. Put ¼ of a medium sized napa cabbage (about 2-3 cups) into the boiling water and blanch it for a minute.4. Rinse and drain the cabbage and put it in a bowl.5. Tear each leaf lengthwise once or twice to make it bite size and set it aside.6. Rinse pork neck bones in cold water and put them in boiling water with 4-5 slices of ginger (1 tbs). Cook for 7 minutes.7. Rinse and strain the pork neck bones and put them in a large pot.
*tip: when you rinse the pork bones, pick out any excessive fat8. Pour 10 cups of water into the pot.9. Add 1 medium size sliced onion, 1 tbs of sliced ginger, 2 tbs of soy bean paste, 1 dried red chili pepper (after removing the seeds), and 2 dried shiitake mushrooms to the pot. Boil it for 1. 5 hours over medium high heat.10. Prepare a small bowl to make the sauce! In the bowl, put 6-8 cloves of minced garlic, 2 tbs of hot pepper flakes, 1 tbs of hot pepper paste, 3 tbs of cooking wine, 3 tbs of fish sauce, 3 tbs of perilla seeds powder (deulkkae garu) and mix it all up.11. Prepare a large bowl for vegetables
12.
* Squeeze the cooked cabbage slightly to drain some of the water, and put it into the bowl.
* Cut about 10 perilla leaves into bite sized pieces and put them into the bowl.
13.
* Cut 2 stalks of green onion and Asian chives (2-3 cups worth) into 7 cm long pieces and put them into the bowl.
* Rinse and drain 2 cups of soy bean sprouts and put them into the bowl.
* Peel 3 small potatoes and put them into the bowl.
Now you made the sauce and prepared all the vegetables. All you can do is to wait until the pork neck bone soup is finished cooking.14. About 1 ½ hours later, take the red hot chilli pepper and shiitake mushrooms out of the pot.15. Slice shiitake mushrooms into bite sized pieces.16. Add your vegetables and your sauce and the chopped shiitake mushrooms into the soup. Cook for another 30 minutes.17. 30 minutes later, transfer the soup into a serving bowl and sprinkle some chopped green onions and ground pepper.
*tip: If you have an earthenware bowl, put the soup into it and heat it up until it sizzles. Sprinkle some chopped green onions and ground pepper!
18.Serve with rice and kimchi or some side dishes
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Channel: Howto
Tags: pork bone soup gamjatang pork neckbone soup spicy pork bone soup cooking youtube cooking videos maanghi's cooking show recipe korean recipes pork korean stew spicy stew bone soup bone stew vegetables and bone stew delicious yummy tasty korean cuisine korean food korean cooking health diet hangover cure soup감자탕
pork bone soup gamjatang pork neckbone soup spicy pork bone soup cooking youtube cooking videos maanghi's cooking show recipe korean recipes pork korean stew spicy stew bone soup bone stew vegetables and bone stew delicious yummy tasty korean cuisine korean food korean cooking health diet hangover cure soup감자탕
Youtube Comments: 309
arthritismutilans Says:
Jan 13, 2012 - I notice that most Korean dishes are very healthy, a lot of stewing, and a lot of vegetables.Not like the western contemporaries, deep fry everything and they do not know how to make veges delicious.
simpleearthling Says:
Jan 13, 2012 - replace it with mint or ground fennel seeds
missbutter81 Says:
Jan 14, 2012 - I just tried this recipe...my husband and I loved it! I realized later in that I didn't have hot pepper flakes, so I just substituted with hot chilli flakes...not sure if it made a difference. I'll try it with the hot pepper flakes next time :)...The only thing that I didn't like was the fact that it ended up not having as much sauce as I'm used to...so next time I might add 11 cups instead of 10 :)....thanks maangchi you're the best!!!
Maangchi Says:
Jan 14, 2012 - Thank you for your update! I think your next batch of gamjatang will be more delicious because you know what you are going to do.
MrZakhmer Says:
Jan 14, 2012 - what does that taste likesweet , hot , salty or something else ?
khenaleak Says:
Jan 18, 2012 - Sister, May i call you this. I really really like all your food. Very easy to follow and make specially very YUMMY! Thank you Sister for all your foods on YouTube also your Website. You are the best! Maangchi is the best housewife. :)
panterlink Says:
Jan 20, 2012 - Hey! I learned in class that gamja is also the part of the pork that you cook for the stew. Not sure if it is the neck bone, or knuckle, but there you have it!
sn0306 Says:
Jan 22, 2012 - whateringgggggg !!!!!
tnl963 Says:
Jan 25, 2012 - Hi,can I use soy sauce instead of fish sauce?
tatakim1 Says:
Feb 12, 2012 - he maangchi, i'm a mexican i born in tijuana, b.c., my jalmuni born in korea, she past away, long time a go, but now i remember her food when i make your recipe, thamk you. maangchi where i can get your measure spoons thanks
Maangchi Says:
Feb 12, 2012 - yes you can but the flavor will be different.
futuristfood Says:
Feb 14, 2012 - pork bone soup rocks. and so do you Maangchi! dig it! cheers from California
Maangchi Says:
Feb 14, 2012 - Cheers! I'm uploading a new video at the moment, check it out check it out. : )
vhanezaj Says:
Feb 20, 2012 - hi Maangchi, im living here in Germany and i think i will have a hard time to find perilla leaves, if i dont have perilla leaves will it affect the flavor of gamjatang? oh i just love this food. i remember the first time i ate this in korea... was really good... and i never forgot about it... i just love korean foods... they are all good. i will try to cook gamjatang this week. and im hoping that il find the vegetables i need... thank you for sharing ur recipe... ;)
Maangchi Says:
Feb 20, 2012 - Yeah perilla leaves will give some good flavor but if they are not available in your area, use bay leaves or a little bit of mint leaves. Happy cooking!
maigrace Says:
Mar 12, 2012 - I have been craving this soup for weeks, time to go shopping for the ingredients. I hope I can find Perilla seed powder at my oriental market! Thanks for posting this recipe Maangchi! xoxo
Maangchi Says:
Mar 12, 2012 - If you can find them, use sesame seed powder. It will still be delicious. Check out the photos of all ingredients on my website along with the recipe and tips. Good luck!
nismokiddd Says:
Mar 25, 2012 - god I love this woman!
glenngoodison Says:
Mar 29, 2012 - hey! are you in Berlin by any chance? did you find those vegetables anywhere? i really want to make this :) Vielen Dank!
TeenaBiskwits Says:
Apr 23, 2012 - i wish we are neighbors maangchi! your dishes are all good! i miss Korea with your videos
2pmfuckyou Says:
Apr 26, 2012 - 먹고싶다...감자탕 정말맛있거든요ㅠㅠ고기도 부드럽고~국물만 먹어도 맛있다는!^_^
faratina100 Says:
May 5, 2012 - You are marvelous as well as a great cook! Thank you for your very well-demonstrated recipes. I am now a big fan of yours!
charleecasey Says:
May 11, 2012 - wow!! the best! :)
luksikan17 Says:
May 24, 2012 - l like when you peel gamja.it's fast and cooool!!!
Maangchi Says:
Jan 8, 2012 - Use roasted sesame seeds powder then. It will be good.