Making deep and delicious dried radish leaves backbone gamjatang
Handon backbone was sold for 10,000 won for 3kg, so I bought it right away and made dried radish kimchi gamjatang! It's thick and delicious. Pork back-bone stew at home is good because you can eat a lot of bones :) If you dip meat in wasabi soy sauce, you won't envy the restaurant!
6 serving
Within 90 minutes
레레의신혼밥상
Ingredients
  • pork backbone
    3kg
  • dried radish greens
    1kg
  • Potato
    3ea
  • leek
    1ea
  • cooking wine
    2T
  • crushed garlic
    3T
  • Soybean paste
    1T
  • ginger powder
    1/2T
  • the liquid of tuna
    3T
  • Red pepper powder
    5T
Cooking Steps
STEP 1/10
Blanch the backbone in boiling water once and rinse it with cold water. (Wash the pot clean too)
STEP 2/10
Return washed backbone to skillet and add cold water to cover.
STEP 3/10
1T of soybean paste,
STEP 4/10
1/2T of ginger powder,
STEP 5/10
Add cooking wine T and simmer for 20 minutes.
STEP 6/10
Meanwhile, boil the dried radish greens in boiling water for 10 minutes and cut them into bite-size pieces.
Put 3T of minced garlic, 5T of red pepper powder, and 2T of tuna liquid in a bowl,
STEP 7/10
Squeeze the water out of the dried radish greens
STEP 8/10
Give me a good massage.
STEP 9/10
Add seasoned dried radish greens to a 20-minute boil and simmer for 30 minutes.
STEP 10/10
When it's almost done, cut a slice of green onion into two fingers at the end. It's done when it boils again. Please use coarse salt for the insufficient seasoning. The longer it boils, the lighter and thicker it becomes.
Make sure to boil the potatoes and put them in when you eat them later. If you boil it together, it'll be crushed and out of shape.
If the dried radish leaves are tough, pinch the leafless side and peel off the membrane. Then it'll be softer. If it's hard, boil it well! If you boil it for more than an hour, it's very soft without having to prepare the dried radish greens.
Cooking review
5.00
score
  • 698*****
    score
    Thank you for the food It's really interesting because it tastes like selling it at a restaurant
    2025-02-14 05:58
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