Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, gamjatang (korean pork potato soup) 韩式猪骨土豆汤. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Gamjatang (Korean Pork Potato Soup) 韩式猪骨土豆汤 is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Gamjatang (Korean Pork Potato Soup) 韩式猪骨土豆汤 is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. 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:
- Take 2 lb pork ribs, neck or hogs
- Prepare 2 lb yellow potato
- Make ready 15 leaves Napa cabbage
- Take 1/4 cup wild sesame seeds
- Prepare 1/2 onion
- Get 1 1/2 heads garlic
- Get 1/3 cup korean hot pepper flakes
- Prepare 3 Tsp fish dauce
- Make ready 4 Tsp Korean soybean paste
- Get 2 green onions
Steps 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.
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