Gamjatang

Gamjatang Recipe: A Hearty Korean Pork Bone Soup
Gamjatang is a popular Korean soup made with pork bones and potatoes. This hearty dish is perfect for cold weather and is known for its rich and spicy flavor. Here's how to make it:

Ingredients (serves 4):

- 2 lbs pork neck bones
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 inch ginger, sliced
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 8 cups water
- 4 potatoes, peeled and cut into chunks
- 4 green onions, chopped
- Salt and pepper to taste

Cooking tips:

- Soak the pork bones in cold water for at least 30 minutes to remove any blood and impurities.
- Blanch the pork bones in boiling water for 5 minutes before using to remove any remaining impurities.
- Use a pressure cooker to speed up the cooking process and make the meat more tender.

Instructions:

1. In a large pot or pressure cooker, add the pork bones, onion, garlic, ginger, gochugaru, gochujang, soy sauce, sesame oil, and water. Bring to a boil.
2. If using a pressure cooker, cook on high pressure for 30 minutes. If using a regular pot, simmer for 2-3 hours until the meat is tender and falls off the bone.
3. Remove the pork bones from the soup and shred the meat. Discard any bones and return the meat to the pot.
4. Add the potatoes and green onions to the pot and simmer for another 20-30 minutes until the potatoes are cooked through.
5. Season with salt and pepper to taste.
Appearance and taste:
Gamjatang is a hearty and spicy soup with a rich and savory flavor. The pork bones give the soup a deep and meaty taste, while the potatoes add a subtle sweetness and texture. The soup is thick and slightly creamy, with a vibrant red color from the gochugaru and gochujang. The green onions add a fresh and aromatic touch to the dish.
Type of dish: Pork soup
Main ingredients: Pork bones, potatoes, gochujang