1
Soak the pork backbone in water for about 40 minutes to draw out the blood.
⏱️ 40m 0s
Gamjatang (Pork Bone Soup)
A rich Gamjatang recipe made by simmering pork backbone, dried radish greens, and potatoes in a low-pressure cooker until tender.
KoreanSoup & Stew
⏱️ 70 min total📝 13 steps
What You'll Need
Pork backbone3kg
Dried radish greens (siraegi)appropriate amount
Potatoappropriate amount
Sojuappropriate amount
Doenjang (soybean paste)appropriate amount
Perilla seed powderappropriate amount
Instructions
2
Place the prepared dried radish greens in boiling water and boil until tender.
3
Blanch the pork backbone in boiling water to remove impurities and residue.
4
Rinse the blanched pork backbone in clean water to wash away all impurities.
5
Place the prepared dried radish greens and blanched pork backbone into a low-pressure cooker.
6
Peel the potatoes, cut them into appropriate sizes, and add them to the pot.
7
Add an appropriate amount of soju to remove any gamey odor.
8
Add doenjang to remove gamey odors and add a savory depth.
9
Add a generous amount of perilla seed powder for a nutty flavor.
10
Close the lid of the low-pressure cooker and start boiling.
11
Once the weight on the low-pressure cooker starts to spin, reduce the heat to medium and boil for 20 minutes.
⏱️ 20m 0s12
Turn off the heat and let it sit for 10 minutes to allow the ingredients to become tender.
⏱️ 10m 0s13
Open the lid, stir the broth, and finish.