Pork back-bone stew. It's not a difficult main menu
I like gamjatang because it's plentiful once you make it, but it's fun to eat it with soft flesh, and it's a dish that goes well with alcohol and meals Gamjatang is a food that everyone likes and goes well with children's side dishes
4 serving
Within 120 minutes
구름달빛
Ingredients
  • pork backbone
    1kg
  • onion
    1/2ea
  • bay leaf
    5piece
  • Soybean paste
    1TS
  • Garlic
    5ea
  • Cheongyang red pepper
    4ea
  • leek
    1ea
  • Cabbage
    1/2pack
  • Potato
    1ea
  • Korean style soy sauce
    3TS
  • Red pepper powder
    3TS
  • crushed garlic
    2TS
  • Cheongju
    2TS
Cooking Steps
STEP 1/5
You have to soak your backbone in cold water to remove the blood It is good to change the water several times and remove the blood Remove moisture from the back bones and wash them thoroughly
STEP 2/5
Trim the edges of the eggplant, blanch a pinch of salt in boiling water and rinse in cold water to remove moisture
STEP 3/5
Cut one potato into bite-sized pieces and chop green onions I think it would be good to increase the amount of potatoes according to your preference It's better to make the sauce in advance
STEP 4/5
Pour enough water to cover the clean back bone, add about half an onion, 5 bay leaves, 1 tablespoon soybean paste, 5 whole garlic, 4 cheongyang peppers, and boil for 20 minutes using a pressure cooker Boil in a regular skillet for about 40 minutes and wash the boiled backbone clean to remove moisture Use a sieve to filter out the impurities
STEP 5/5
Pour the filtered broth, add the seasoning made with the backbone and blanched cabbage, and boil for 40 minutes to an hour I want to eat as much as I get fat when I lift my bonesIf you do, you have to boil it for more than an hour If you need more broth, add water. If you're bored, add salt
It's better to buy the backbone refrigerated rather than frozen, and you have to cook fresh meat to taste soft meat
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