Now I make it at home too.
Gamjatang is a Korean dish of boiled pork backbone and eaten with potatoes.
Hello. I am a chef who cooks happily today.
Today, I'm going to make Gamjatang, a Korean favorite. It seems like a dish that comes to mind a lot on a cold winter day like these days. I'll give you the recipe right away.
There are many mistranslations using a translator. sorry.
material
2kg pork backbone
500g beef brisket
3 potatoes
1 green onion
1/2 leek
1 each green chilli and red chilli
perilla powder
Ingredients for Boiling Pork Backbones
half an onion
half an apple
green onion leaves, green onion root
bay leaf
whole pepper
seasoning recipe
2 tablespoons soy sauce
2 tablespoons soy sauce
4 tbsp red pepper powder
1 tbsp sugar
2 tablespoons minced garlic
1/2 tsp ginger juice
2 tablespoons sake
pepper powder
1 tbsp perilla oil
important tip
Boil pork bones in boiling water with soybean paste and sake for 5 minutes.
Soak the boiled pork backbone in cold water and wash thoroughly.
Pour fresh water again and boil the vegetables and pork backbone. Boil over medium heat for at least 1 hour.
While the pork bones are cooking, prepare the marinade. The marinade should be marinated for at least 30 minutes to be delicious.
Cut the beef brisket into bite-sized pieces and season with soybean paste, red pepper paste, and minced garlic.
Remove the pork backbone that has been boiled for 1 hour, and filter the well-seasoned broth through a cotton cloth. This will make the soup clear.
Put the potatoes and pork back in a pot, mix the sauce, and boil for 20 minutes.
After 20 minutes, add the beef jerky and boil for another 10 minutes.
Enjoy your meal and have a happy weekend.