How to make pork backbone gamjatang really delicious
Children's tastes are also different. Some children look just like him, so there is a meat eater who hates medicine, and one looks exactly like his father, so he loves seafood, fish killers, and medicine. When I look at it, I feel that the power of genes is great. Today, I'm going to eat gamjatang, the representative of my favorite hangover soup!!!
4 serving
Within 120 minutes
피에스타
Ingredients
  • pork backbone
    2kg
  • Cabbage
    enough
  • Potato
    2ea
  • Sesame leaf
    10piece
  • perilla powder
    6TS
  • Sugar
    2TS
  • bay leaf
    10piece
  • Whole pepper
    1TS
  • Soybean paste
    6TS
  • ginger liquor
    4TS
  • Soybean paste
    6TS
  • Red pepper powder
    6TS
  • ground pepper
    1/2ts
  • ginger liquor
    2TS
  • crushed garlic
    2TS
  • leek
    2ea
Cooking Steps
STEP 1/9
I showed you when I cooked galbitang before. Dip it in two tablespoons of sugar for 30 minutes and drain the blood twice. Sugar not only helps with softening, but also helps to remove the smell of blood.
STEP 2/9
Add bay leaf, whole pepper and ginger liquor to water and add backbone when it boils. As soon as you put in the backbone, the water temperature drops and starts boiling again, just take out the bones and wash them. It depends on the amount of water, but it takes about 5 minutes to boil again. We're going to use bones, not soup, so understand that it's blanching in boiling water, not cold water. Wash the bones in water one at a time.
STEP 3/9
Look at the prepared sauceIt's a hangover soup with soybean paste as the base. I put in red pepper paste, but I just put in red pepper powder. The soybean paste at home is too salty, but it has a deep taste, and the commercial soybean paste is less salty, but it lacks the taste. The seasoning is strong. So I'll mix the two equally.
STEP 4/9
I prepare half of the sauce by mixing it with boiled cabbage. I'm going to mix the half with the pork backbone. I put all the sauce I made, and the seasoning was just right. If it's bland, I recommend you season it with half of it when you mix it, and if it's bland when it boils, add a little bit more. If it's bland, tuna, soy sauce, and salt are all good. Tuna liquid and soy sauce add a deep taste and salt gives a clean taste.
STEP 5/9
I cut the blanched cabbage into bite-sized pieces, so you can season it as it is.
STEP 6/9
Then, parboil the half of the sauce and season the bones with the smell removed. Then the seasoning is cut down and it tastes good
STEP 7/9
Add enough water to cover the bones and boil over medium heat for 30 minutes without vegetables. The foam that comes out of boiling is a solidification of protein from bones and protein from soybean paste. It doesn't matter if you eat it, but if you remove it, it tastes a little cleaner
STEP 8/9
After 30 minutes, add seasoned cabbage, potatoes, and green onions and boil them for another 30 minutes
STEP 9/9
Lastly, add 6 tablespoons of perilla seeds and boil it for a while. Then, pork backbone gamjatang is done!
I prepared kimchi by steaming cabbage leaves. It's kimchi-making season soon, so there will be a lot of cabbage leaves. You can use it as a cabbage leaf dried radish greens. Radish dried radish greens or dried radish greens are good, too. If you blanch s or cabbage leaves, the soup will be cut down, so prepare the ingredients you like
Cooking review
4.80
score
  • 919*****
    score
    Thanks to you, I enjoyed the food.
    2023-04-03 20:52
  • 515*****
    score
    I followed the recipe and it was really good~ Thank you so much
    2020-12-13 10:50
  • 356*****
    score
    It's really good. There's no soy sauce on the market, so I put in 2T of soy sauce instead of commercial sauce, and it's seasoned well. Thank you for making it often. ^^
    2020-12-09 14:46
  • 985*****
    score
    It's a spicy taste for adults.. All right, but... It's a little spicy to eat with the kids
    2020-06-16 00:32
  • 511*****
    score
    It's really good.It's a perfect combination.
    2020-02-13 18:33
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