Korean Pork Bone Stew (Gamjatang)
A hearty Korean pork bone stew simmered low and slow until the meat pulls right off the bone, in a fiery gochugaru broth with potatoes and greens. Deeply savory, spicy, and made for cold nights.
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Næringsinnhold (per porsjon)
Verdier er per porsjon
42 g
Protein
40 g
Karbohydrater
26 g
Fett
Ingredienser
720 KalPork neck bones (with meat)
800 g
230 KalPotatoes
2 medium
20 KalNapa cabbage
150 g
10 KalPerilla leaves
8 leaves
15 KalGreen onions
3 stalks
30 KalGochugaru (Korean chili flakes)
2 tbsp
- 30 Kal
Gochujang
1 tbsp
35 KalDoenjang (soybean paste)
1 tbsp
20 KalGarlic
4 cloves
5 KalGinger
1 tbsp
Fremgangsmåte
- 1
Blanch the pork bones in boiling water for 5 minutes, then drain and rinse off any scum.
- 2
Return the bones to a clean pot, cover with fresh water, and add the garlic, ginger, and doenjang. Simmer gently for about 1.5 hours until the meat is fork-tender.
- 3
Stir in the gochugaru, gochujang, potatoes, and napa cabbage. Simmer 20 more minutes until the potatoes are soft.
- 4
Add the perilla leaves and green onions, taste and adjust salt, and simmer 2 more minutes.
- 5
Serve bubbling hot straight from the pot with rice and banchan on the side.
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