Name: Golden Recipe for Bone Pork Back-bone Stew/A spicy soup full of
Total time: 120 min
Yield: 4
Ingredients: pork backbone 1.5kg; a barrage of taro 200g; onion 1ea; Cheongyang red pepper 4ea; Water 8mug cup; Soju 1/2bottle; perilla powder 3spoon; Red pepper powder 3spoon; Soybean paste 1spoon; Korean style soy sauce 3spoon; a thick salt little; crushed garlic 2spoon; chopped ginger 1ts; Water 2ladle; Korean style soy sauce 2spoon; Red pepper powder 1spoon

10K Recipe

Golden Recipe for Bone Pork Back-bone Stew/A spicy soup full of

Today, let's make a spicy bone gamjatang with a lot of taro. When I cook gamjatang, I use taro more than Ugeo. You can add the cabbage or ripe kimchi to your taste, but today we're going to make taro. The reason why I like to use taro is that it is not mushy and has a good texture and savory taste, Before we look at the golden recipe for gamjatang, let me tell you the effects of taro ^^ [Effect of taro] Taro contains 40 times more calcium and is rich in potassium than celery It is effective for high blood pressure and accumulation of fatigue. It's good for dieting because it's low in calories, and it's good for stress relief, abscess treatment, shoulder stiffness, and neuralgia treatment.

4 serving

Within 120 minutes

전라도언니루비씨

Ingredients

pork backbone

1.5kg
a barrage of taro

200g
onion

1ea
Cheongyang red pepper

4ea
Water

8mug cup
Soju

1/2bottle
perilla powder

3spoon
Red pepper powder

3spoon
Soybean paste

1spoon
Korean style soy sauce

3spoon
a thick salt

little
crushed garlic

2spoon
chopped ginger

1ts
Water

2ladle
Korean style soy sauce

2spoon
Red pepper powder

1spoon

Cooking Steps: STEP 1/23

It's good to drain enough blood a day before the pork back-bone stew, but it takes a long time
First, drain it in cold water for 2 hours.
I'm in a terrible hurry, and I can't let you soak for a day!!!
If you're doing it, follow this!!!!
When the blood is red, change the water a couple of times in the middle. ^^

STEP 2/23

I'm going to boil the bones out of the blood and throw away the water,
Pour the right amount of water, add 1/3 bottle of soju, and simmer for 30 minutes.
When you do this, blood that couldn't get out of the picture comes out.
Don't drink the remaining soju and wait for a while!!!

STEP 3/23

Throw away the bones that have been boiled for 30 minutes and wash the blood residue on the bones in cold water!!!
If blood residue remains in the process, it can cause odors.

STEP 4/23

Place these well-maintained bones in a large pot.
The taro will swell up a lot later
Don't regret doing it in a small pot~~~

STEP 5/23

Put 8 cups of water in a pot with bones in a mug.
We need to boil it for now, so please put it in freely.
Ruby likes to put rice in gamjatang soup, so she sometimes uses a lot of water
If you boil it for a long time, the water gets soggy.

STEP 6/23

If you poured enough water to cover your bones

STEP 7/23

Add 2 cups of soju that I've been waiting for a while and boil it.
Soju can also control the bad smell and add a little bit of sweetness to the soup.
The alcohol flies away
"I can't drink. What should I do if I get drunk while drinking gamjatang?"
Don't worry about this little thing ^^
First, boil it for about 20 minutes.
While it's boiling, let's make the rest of the ingredients

STEP 8/23

Four cheongyang peppers and one onion are well cut and prepared.

STEP 9/23

[How to prepare taro]
Peel the raw taro, boil it slightly, and soak it in cold water
You have to leave it in the fridge for a day to get rid of Arin's taste
Put dried taro in enough water and leave it at room temperature for about a day, and then do the raw taro process written above.
Ruby bought a taro pad boiled at the mart and used it in cold water at home without much process.
Let's live comfortably
Wash the trimmed taro and cut it into bite-size pieces.

STEP 10/23

I'm going to make seasoned red-pepper sauce.
Doenjang 1 Dad, scoop a big spoon and put it in.
If you cut it and put it in, it'll be about two spoons.
Let's just be big daddy.

STEP 11/23

Here, 3 Korean soy sauce. Dad, just take out the spoon
I'm not going to season it hard.

STEP 12/23

Add 3 spoons of red pepper powder, please.

STEP 13/23

The bones should be boiling by this time,
Scoop out 2 ladles of boiled bone water and put them in the sauce.

STEP 14/23

Add 2 spoons of minced garlic and 1 teaspoon of ginger powder!!
If you don't have ginger powder, you can add minced ginger or nothing.
I mean, you don't have to blame yourself for not preparing ginger.
But if there's ginger in it, it's much better to control the smell
It's tasty.
Now, mix this seasoned red-pepper sauce well and prepare it.

STEP 15/23

We need to season the taro.
Put in one spoon of red pepper powder and two spoons of soy sauce and mix them well and that's it!!!!
People who don't put taro but put in cabbage can do this.^^
If you're using kimchi, just shake off the sauce and prepare it.

STEP 16/23

Add seasoned red-pepper sauce to the boiled pork back-bone stew for about 20 minutes, mix well, and add taro.

STEP 17/23

It's very pretty red, right??
It looks spicy even if you look at it like thisMan~~~~~~~
To make it more spicy

STEP 18/23

Add the cheongyang pepper and boil it for another 20 minutes.

STEP 19/23

Oh, my
It smells spicy.

STEP 20/23

Season and season with thick salt in the boiled pork back-bone stew for another 20 minutes.
Seasoning is always done when it's almost done,
If you season it with salt when there's a lot of soup from the beginning, the soup can boil down and get salty.
Taste it and adjust the seasoning of gamjatang to suit your family'
A spoonful of salt would fit me.
The reason why I didn't put a lot of soy sauce when I made seasoned red-pepper sauce is because of this salt.
If you season it with a lot of soy sauce, the soup gets dry.
Don't pour salt and add more water, and don't forget to put in a spoon first!!!!

STEP 21/23

Lastly, although it's not in the picture with onions, add 3 spoons of perilla powder and boil it for 5 more minutes, and that's it!!!
It's a frightening complexity.
But it's not much~~

STEP 22/23

The bones are very ripe and the taro is well seasoned.
There's plenty of soup.

STEP 23/23

When you eat it, put it in a different pot and boil it again on the table
It's going to be very delicious visually.

You need to drain the blood from the bones so that it doesn't smell bad ^^

Cooking review

5.00

score

579*****

score

They ate the wrong taro, so I used cabbage, but the cheap recipe was great today Thank you.

2018-10-14 18:25
290*****

score

A Seoul woman became Gwangju's daughter-in-law and lived by imitating her mother-in-law's taste for 30 years Ruby, your husband eats pork back-bone stew well I'll come to get tips from time to time Thank you ^^

2018-07-16 12:14
354*****

score

Torandae Gamjatang, which I made for the first time in 20 years of housewife's career, is amazing. I heard a lot of praise from my family that it was much better than the gamjatang I bought. Especially, the texture of taro was the best than any other fish in gamjatang!!! I'll leave a lot of reviews.^^

2018-04-19 09:36
289*****

score

What a golden recipe!! It's my first time making gamjatang and I heard a compliment that it tastes the same as a restaurant Thank you~<

2016-06-29 12:02

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