Pork broth

Pork broth

Gamjatang

From
K is for Korean
Serves
6

Ingredients

Quantity Ingredient
1.3kg pork neck bones or ribs
5cm ginger, half sliced and the rest finely chopped
6 garlic cloves, roughly chopped
1 onion, roughly chopped
2 tablespoons doenjang
500g potatoes, cut into 2.5-cm cubes
300g napa cabbage, cut into 2.5-cm pieces
300g beansprouts
5-6 perilla leaves
freshly ground black pepper
4 garlic cloves, finely chopped
1 heaped tablespoon gochugaru
2 tablespoon gochujang
4 tablespoons mirin
4 tablespoons fish sauce
1 tablespoon perilla seeds, ground

Method

  1. Cover the pork bones with water in a large bowl, and soak for 1–2 hours. Transfer to a stockpot and cover with fresh water, then bring to the boil. Add the ginger slices and boil rapidly for 5 minutes.
  2. Remove from the heat, drain and rinse the bones. Return the bones to the pot with 2.5 litres water, the garlic, onion, doenjang and the chopped ginger. Bring to the boil, then reduce the heat to low and simmer, partially covered, for 2 hours.
  3. For the paste mix together the garlic, gochugaru, gochujang, mirin, fish sauce and perilla seeds.
  4. Add the potatoes to the soup along with the garlic chilli paste for the last 30 minutes, and the cabbage, beansprouts and perilla leaves for the final 10 minutes. Serve hot, with freshly ground black pepper.
Tags:
Korean
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