Gamjatang (Korean Pork Bone Soup Recipe)

INGREDIENTS

1 lb. pork neck bone (or any cut with bones)
2 tbsp chili paste
1 tbsp soy bean paste
1 tbsp hot pepper flakes
2 tbsp perilla seed powder
1/2 head  napa cabbage
3 medium potatoes, peeled cut in half
1 thumb size ginger, sliced
3 garlic chopped
1 small onion, sliced
1 tbsp rice wine
1 tbsp salt (to taste)
pepper to taste
6-8 cups water
spring onion for garnishing
perilla leaves for garnishing (optional)

DIRECTIONS

1. Soak the meat in a bowl of cold water for at least an hour. Drain and set it aside in a pot.
2. Pour enough water in to cover the bones and meat and bring to a boil. Drain it and rinse with cold water. Put it back into the pot.
3. Pour enough fresh water to cover the meat. Add in the onion, garlic, and ginger. Bring it to a boil and simmer over medium heat for at least 1 hour and 30 minutes.
4. Meanwhile, blanch the napa cabbage in boiling water for at least 5 minutes. Allow it to cool and shred into strips. Set aside.
5. In a mixing bowl, combine the chili paste, soy bean paste, perilla powder, hot pepper flakes, pepper, and rice wine.
6. When meat is tender, add the potatoes, blanched napa cabbage, and the sauce mixture. Stir until well combined. Cover it and allow to simmer for at least 15-20 minutes or until the potatoes are tender. Adjust seasoning according to taste.
7. Serve warm in a soup bowl. Garnish with spring onions and perilla leaves(optional). Enjoy!

Source : Cook n Share

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