Making Mature Kimchi Pork Back-bone Stew with Lee Si-guk Simple
It's dangerous outside the house But it's so frustrating to be at home I feel good when I eat something delicious. Lee Si-guk's simple and reliable home cooking
4 serving
Within 120 minutes
콩설기
Ingredients
  • pork backbone
    1ea
  • Kimchi
    1ea
  • leek
    3~3ea
  • Cheongyang red pepper
    5~10
  • bay leaf
    4-5piece
  • Garlic
    10ea
  • crushed garlic
    5T
  • Soybean paste
    3T
  • Red pepper powder
    5T
  • Soy sauce
    5T
  • perilla powder
    10T
Cooking Steps
STEP 1/12
Rinse the pork backbone once and soak it in cold water for about 30 minutes to remove the blood. You can do it without bleeding. I'm going to boil it and wash it.
But don't let it soak for too long to bleed. The meat is getting tasteless.
STEP 2/12
Cut off the bloodless backbone with scissors if there is too much fat on both ends.
Pour water into the pot and bring to a boil. Boil until it starts to boil. It takes about 20 minutes to put cold water on it.
STEP 3/12
To remove impurities, I'll throw away all the water and wash them one by one as soon.
STEP 4/12
If you boil it like this, it's not messy and it becomes a clean gamjatang.
STEP 5/12
Now add 3 green onions, 5 cheongyang peppers, 4-5 bay leaves, and 10 whole garlic to remove the smell of pork backbone. Boil it for about 30 minutes.
STEP 6/12
Boil for about 30 minutes and remove the ingredients except the backbone.
STEP 7/12
I put in a head of kimchi. I like kimchi more than meat.
Rinse the kimchi once to remove the seasoning inside.
STEP 8/12
Put the rinsed kimchi into the boiling pork backbone.
STEP 9/12
Add the seasoning.
Add 5T of minced garlic, 3T of soybean paste, 5T of red pepper powder, and 5T of soy sauce and boil it for another 30 minutes.
STEP 10/12
The meat will be well cooked and the kimchi will be well cooked.
STEP 11/12
Add 3 green onions, 5 cheongyang peppers, and 10T of perilla powder and boil for a while.
STEP 12/12
The plain and delicious ripened kimchi gamjatang is complete
When you eat it, you have to boil it like a gamjatang restaurantIt's cooked well on your back and a lot of soft kimchi
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