How to make aged kimchi pork backbone gamjatang Haejangguk Kimch
I'll make a spicy hangover soup.
4 serving
Within 60 minutes
햇살머금은집
Ingredients
  • pork backbone
    1.5kg
  • Sugar
    1/3cup
  • crushed garlic
    1T
  • Soybean paste
    1T
  • Red pepper powder
    2T
  • Sugar
    1T
  • Cheongyang red pepper
    2ea
  • leek
    1handful
  • young radish kimchi
    1handful
  • Soybean paste
    1T
Video
Cooking Steps
STEP 1/5
The deep taste of kimchi and the savory taste of pork backbone are combined
Let's start making pork backbone hangover soup with a deep taste.
STEP 2/5
Then how to control the smell of the meat is to rinse it and lightly
Bring to a boil and wash or put sugar in water like me.
It's hard to get rid of the blood a little faster because of sugar
It's a little easy.
STEP 3/5
And rinse several times. And then drain it.
Then, as written above
Ground garlic 1T. Doenjang 1T. Pepper powder 2T. Sugar 1T. Two Cheongyang peppers. A handful of green onions.1/4 heads of cabbage kimchi. Soybean paste 1T.
Add and simmer.
STEP 4/5
Add or remove the red pepper powder you like.
Add the ripe kimchi and boil it right away.
I think I cooked gamjatang for 25-30 minutes.
STEP 5/5
Then, I'm done cooking delicious gamjatang.
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