Added by micc | Thu 10 Feb 2011 @ 00:22
hat better than a warming bowl of slow-cooked broth, with that bit of spice and asian flavour to remind me of home? Gamjatang is a Korean spicy (adjustable) pork bone soup with fermented soybean paste, hot pepper flakes and lots of vegetables-- a one-pot meal, though Koreans will still have it with rice. I adapted the recipe because I didn\'t have some of the ingredients, like perilla leaves (like Japanese shiso but \"better\"), and perilla seeds (I used some sesame seeds because I just thought it would be nice, but it\'s not a replacement). I don\'t know if I\'m missing out a lot, but even without those ingredients, the soup was sooo good and it made me feel warm and happy and Korean. This soup is soooo rich with flavour!
For soup base
1kg of pork (spine) bones
1 large onion, sliced
1\" ginger, sliced into pieces
2 tbs soybean paste doenjang (like miso, but a stronger flavour, kind of like Chinese taucheo)
1 dried red chilli, seeds removed
3 dried shitake mushrooms
10 cups water
a bit more than 2l of water
6 cloves of garlic, minced
2 tbsp of hot pepper flakes
1 tbsp Korean red chilli pepper powder (to replace the hot pepper paste)
3 tbsp Chinese cooking wine (shaoxing/huadiao)
3 tbsp fish sauce
1 tbsp of white sesame paste (to \"replace\" the 3tbsp of perilla seeds powder)
3 stalks of spring onions
1/4 Napa cabbage, chopped into bite-sized pieces.
1 big handful of beansprouts
3 small potatoes, peeled and halved
chopped spring onions
(pretty black earthenware bowl if you have, which I don\'t)
1. Blanch the pork bones in boiling water for 10 min, with half the ginger added. Drain and rinse the scum off.
2. Bring the pork bones and all the ingredients for the soup base to the boil in a large pot filled with about 2l water, then let it continue to simmer for 1.5h over medium high heat.
3. Add the sauce and vegetables to the pot and continue to cook for half an hour more.
4. Serve piping hot (Š la all the Korean dramas hehe) with chopped spring onions and a dash of white pepper.