koreansup· 4 servings
≈11107 kkal · P 818.6g · L 719.4g · KH 328.5g (per recipe, TKPI estimate)
Sup Tulang Babi Korea
Gamjatang (Korean Pork Bone Soup)
Ingredients
- 1.5 kg pork neck bones
- 500 g potatoes, peeled and cut into large chunks
- 200 g napa cabbage, cut into 5 cm pieces
- 30 g perilla leaves, torn
- 4 stalks green onions, cut into 5 cm lengths
- 200 g Korean radish (mu), peeled and cut into chunks
- 10 cloves garlic, minced
- 30 g ginger, sliced
- 3 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp doenjang (soybean paste)
- 1 tbsp gochujang (red pepper paste)
- 2 tbsp soy sauce
- 1 tsp black pepper
- 4 L water
Instructions
- 1Soak pork bones in cold water for 1 hour, changing water twice to remove blood.
- 2Blanch bones in boiling water for 5 minutes, then rinse thoroughly under cold water.
- 3In a large pot, combine bones, half the garlic, ginger, and 2 green onion stalks with 4 L water. Bring to boil, then simmer covered for 1.5 hours until broth is milky.
- 4Add radish, potatoes, doenjang, gochujang, gochugaru, soy sauce, and remaining garlic. Simmer 30 minutes until meat is tender.
- 5Add napa cabbage and cook 10 minutes until softened.
- 6Season with salt and black pepper. Stir in perilla leaves and remaining green onions.
- 7Serve hot with steamed rice and kimchi on the side.
Source: llm-generated