Korean Pork Soft Bones Soup
韓式豬軟骨湯
A hearty, tasty and easy to make at home Korean pork soft bone soup recipe. This version of gamjatang uses soft pork bones, meaty and full of collagen.
Ingredients:
2 lbs pork soft bones
1 lb onion
1 lb potatoes
6 garlic cloves - sliced
1 ginger slice - diced
1 ½ tbsp Korean bean paste (Doenjang)
1 tbsp red pepper powder (Gochugaru)
** For those who can handle more spicy foods, use 2-3 tbsp gochugaru. For those sharing with kids, 1 tbsp and less, should be enough.
Seasoning:
3 cups of water
1 tsp chicken powder (bouillon)
1 tbsp light soy sauce
½ tbsp dark soy sauce
½ tbsp rock sugar (about 1 cube or sub with brown sugar)
Method:
Wash and cut onions into thick strips, slice garlic cloves, and dice 1 slice of ginger.
Cut pork soft bones into larger pieces. Wash and boil pork soft bones with boiling water for about 5 minutes. This process, known as initial boil, helps clean the meat. Rinse meat under cool water for a few minutes. Set aside for later use.
Medium high heat, with 2 tbsp of oil, saute onion, garlic and ginger into a large pot. Pour in seasoning ingredients, starting off with chicken bouillon and water mix. Bring to a boil, add pork soft bones and let cook in medium heat for 1 hour and 10 minutes (70 mins).
Add peeled and chopped up potatoes. Boil for another 10 minutes and it’s ready to serve.
Note:
1. Add potato at the end to ensure the vegetable retains its form. When potatoes break down when boiled for too long.
2. Initial boiling of meat is to help remove impurities. Congealed blood, dirt, grime, dust and fragments embed in meat during transport and handling.
韓式豬軟骨湯
方便，超級易喺屋企製作韓國豬骨湯。
材料:
豬軟骨2磅
洋蔥1磅
薯仔1磅
蒜肉6粒切片
薑1片切粒
韓國豆醤1 1/2湯匙 (Doenjang)
韓國辣椒粉1湯匙 (Gochugaru, Red pepper powder)
** 食得辣可加2湯匙辣椒粉。
調味:
水3杯
鷄粉1茶匙
生油1湯匙
老抽半湯匙
冰糖半湯匙
做法:
洋蔥洗淨切粗條。
豬軟骨切大件，放入滾水煮5分鐘，取出衝洗淨。
用煲燒熱2湯匙油，放入洋蔥，蒜片𦍑粒爆透，倒入調味粉，豆醬煮滾，加豬軟骨慢火煮1小時20分鐘。
薯仔去皮洗淨切大件，加入豬軟骨湯內煲10分鐘，煲至薯仔腍即成。
