Pork backbone gamjatang is the best in the cold winter
pork back-bone stew with plenty of meat
6 serving
Within 999 minutes
쿡앤꾹
Ingredients
  • pork backbone
    2.2kg
  • Water
    7L
  • Potato
    4ea
  • leek
    4ea
  • onion
    2ea
  • Sesame leaf
    30piece
  • perilla powder
    5TS
  • Cheongyang red pepper
    4ea
  • ground pepper
    1t
  • Soybean paste
    9TS
  • red pepper paste
    2.5TS
  • Red pepper powder
    8TS
  • crushed garlic
    4TS
  • MSG
    2TS
  • MSG
    1TS
Video
Cooking Steps
STEP 1/10
Rinse the pork backbone under running water and boil it once.
STEP 2/10
Put the backbone back in the pot and pour enough water to cover the backbone.
STEP 3/10
Dissolve soybean paste and simmer for 80 minutes.
STEP 4/10
Please trim the vegetables while boiling the backbone.
STEP 5/10
Cut the onions, green onions, and potatoes into big pieces. Cut the peppers sideways and the perilla leaves into 4 pieces
STEP 6/10
After 80 minutes, add minced garlic, perilla powder, beef tashida, and red pepper powder.
STEP 7/10
Please dissolve the red pepper paste and put in the potatoes first.
STEP 8/10
Add onion and white onion and simmer for 20 minutes.
STEP 9/10
After 20 minutes, add green onion, spicy pepper, and perilla leaves.
STEP 10/10
Add pepper moderately, simmer a little more and turn off the heat.
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