감자탕 원리
Gamjatang (Pork Spine Potato Stew)
Soak pork spine in cold water 1 hour, blanch 10 min in doenjang water, then simmer in fresh water with gochugaru-doenjang-perilla powder for 1-1.5 hours. Add potatoes and napa cabbage in the last 20 min.
Gamjatang is a spicy pork spine stew flavored with doenjang, gochujang, and perilla powder. Long cold-water soaking of the spine bones is essential to remove blood and odor before simmering.
핵심 요소
핵심 원리
Long simmering to remove impurities and enhance flavor + sesame powder (for a nutty broth) → Creates a deep, rich, and flavorful bone broth.
핵심 단계
- 1Soak the beef ribs in cold water for 1 hour, changing the water every 30 minutes to remove any blood.
- 2Boil water, add 1 tablespoon of doenjang (Korean fermented soybean paste), and blanch for 10 minutes to remove any unwanted odors. Then, discard the water.
- 3In 2 liters of fresh water, combine 3 tablespoons of gochugaru (Korean chili powder), 1 tablespoon of doenjang (fermented soybean paste), 2 tablespoons of minced garlic, and 1 tablespoon of ginger. Bring to a boil and simmer for at least 1 hour.
- 4Potatoes (cut into large pieces): cook for 20 minutes. Korean mustard greens (ueoji): cook for 10 minutes. Add to the jeon batter. Sesame powder: add 2 tablespoons at the end.
spine
When choosing pork ribs, select those with more meat attached (they are more expensive, but tastier).
perilla
Add the sesame powder at the very end – if you add the Korean radish too early, it will become bitter.
serving
Add perilla leaves (also known as shiso) and serve with rice.
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