Kimchi gamjatang with pork backbone
The combination of pork backbone and kimchi is always right. I'm emptying the kimchi container to make kimchi in early November.
6 serving
Within 999 minutes
해피송가네농장
Ingredients
  • pork backbone
    2.5kg
  • Kimchi
    1kg
  • Water
  • Soybean paste
    3T
  • leek
    2ea
  • Ginger
    1piece
  • Garlic
    1handful
  • bay leaf
    5piece
  • onion
    1ea
  • Cheongyang red pepper
    1handful
  • Whole pepper
    1T
Cooking Steps
STEP 1/8
The pig backbone drains blood for an hour by changing the water.
STEP 2/8
If you put the pork backbone in boiling water and boil
STEP 3/8
Wash it in cold water
STEP 4/8
Add water to soak the pork backbone and boil it for an hour with the ingredients for the ingredients for the soup. Only 2 tablespoons of soybean paste
STEP 5/8
Kimchi is about half-moon-shaped when the cabbage container is big. If kimchi is good, gamjatang is better ~
STEP 6/8
Boil pork backbone for an hour, remove ingredients for soup, and put kimchi on it. The soup needs to be soaked in kimchi to make enough soup
STEP 7/8
Add kimchi and boil for 30 minutes. If you like kimchi with a softer texture, you can cook it more I added 1 tablespoon of soybean paste because I didn't have enough seasoning.
STEP 8/8
Pork backbone gamjatang that tastes good with just kimchi. This time, it's gamjatang with plenty of soup.
I use house doenjang. I put all the soybean paste in the mart according to the recipe, but if it lacks seasoning, add salt. It's pork backbone soup with plenty of soup. If there's not enough soup, add boiling water If you're going to add the potatoes, add them 30 minutes before turning off the heat
Cooking review
5.00
score
  • 549*****
    score
    I added kimchi and cooked it according to the recipe The soup is refreshing and savory They say it's good and they eat it well. Thank you.^^
    2019-01-02 20:37
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