Best Korean Pork Neck Soup Recipe By Tasty Recipes

GAMJATANG (SPICY PORK BONE STEW)

Steps:

• Soak the bones for an hour or longer in cold water. Change the water half way through if you can. Drain.
• Bring a medium pot of water to a boil. Drop the bones in. Let it come back to a boil. This will take about 7 to 8 minutes.
• Drain the bones. Wash the bones under running water. Clean the pot. Return the bones back to the pot. Add 8 cups of water, the onion, garlic, ginger and scallion. Bring it to a boil. Continue to boil, uncovered, for 10 minutes over medium high heat. Reduce the heat to medium low. Continue to boil, covered, for 50 minutes to an hour until the meat is tender and the broth is milky.
• Mix the seasoning ingredients well together.
• Bring a medium pot of water to a rapid boil. Blanch the cabbage until the white parts turn soft, 4 to 5 minutes. Remove the cabbage from the pot (keep the hot water to boil the potatoes) and shock in cold water to stop the cooking. Drain and squeeze out water. Cut into 2 to 3-inch lengths.
• Mix the cabbage well with 1 tablespoon of the seasoning.
• Cut the potatoes in half with the skin on. In the pot of water used to blanch the cabbage, boil the potatoes until almost cooked. Peel the potatoes.
• Remove the meat from the broth. Discard the aromatic vegetables, reserving the broth (about 5 cups). Place the bone back in the pot with the broth. Add the cabbage, potatoes, and the remaining seasoning. Boil for about 10 minutes.
• Throw in the perilla leaves and scallion. Add salt and pepper to taste. Boil for an additional couple of minutes, and then add the crushed perilla seeds.

GAMJATANG (PORK BONE SOUP)

Steps:

• Soak the pork bones in cold water for at least 1 hour (to get rid of any excess red liquid that looks like blood). Drain away the water. (If you can, try to change the water every 15 mins.)
• Place the bones into a large pot and add enough water to cover the bones, then boil it for about 10 minutes over medium high heat, covered. Drain away the water and rinse the bones in cold running water.
• In a large clean pot, place the bones and add the water (7 cups) and all ingredients from the "aromatic vegetables" section. Simmer it on medium to low heat for 1 hr 30 mins, covered.
• While the bone broth is simmering;(1) Put the potatoes in a separate pot and add enough water to cover them. Boil it over medium high heat until the potatoes are nearly cooked (about 90%). Drain away the water and set aside the potatoes until needed.(2) In a separate pot, add some water and the salt (1/8 tsp) and boil it. Once the water is rapidly boiling, parboil the napa cabbage for 1 to 2 mins. Drain away the water and cool down the leaves. Tear down each leaf length ways with your hands. (Or you can use a knife to cut them.)
• Sieve the broth (from step 3) through the strainer and catch the broth in a large bowl. Also, keep the pork bones but discard any boiled spices/vegetables. It should result in about just under 5 cups of broth.
• Transfer the broth into a clean pot, then add back the pork bones, potatoes, cabbage leaves, and the seasoning base into the pot. Boil over medium high heat until the potatoes cook completely (10 to 15 mins).
• Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, crown daisy leaves, perilla leaves, and green chilies) and the ground sesame seeds into the pot and boil further 1 to 2 mins until they soften. Serve warm with steamed rice.

KOREAN PORK NECK SOUP RECIPE BY TASTY

Steps:

• Add the pork neck bones to a large bowl and cover with cold water. Soak for 2 hours.
• Bring a large pot of water to a boil.
• Drain and rinse the pork bones, then blanch in the boiling water for about 7 minutes to remove any impurities. Drain and rinse the blanched pork bones until the water runs clear.
• Return the pork bones to the pot and cover with clean water. Add the onion, green onions, garlic, and ginger. Cover and simmer over medium-low heat for 90 minutes.
• While the broth is simmering, make the seasoning paste: Add the Korean chile flakes, soybean paste, Korean hot pepper paste, rice wine, fish sauce, perilla seed powder, garlic, black pepper, and ¼ cup of the pork broth and mix until well combined.
• Once the broth has simmered for 90 minutes, uncover the pot and add the seasoning paste and stir to incorporate. Add the potatoes and cook for 10 minutes, until tender.
• Add the Napa cabbage leaves, bean sprouts, crown daisy leaves, and perilla leaves. Boil for another 5 minutes, until the leaves are wilted.
• Serve the soup hot with steamed rice, if desired.
• Enjoy!

QUICK KOREAN KNIFE-CUT NOODLE SOUP (KALGUKSU) RECIPE BY TASTY

Steps:

• Make the broth: Add the water, anchovies, and kombu to a large pot. Bring to a simmer over medium heat.
• Add the zucchini, carrots, and shiitake mushrooms and cook for 4-5 minutes, until the vegetables are tender. Remove the pot from the heat and set aside.
• Make the soup: Meanwhile, bring a medium pot of water to a boil. Add the noodles and cook until tender, about 3 minutes, stirring to keep the noodles from sticking to each other. Rinse the noodles under cold water to stop the cooking process.
• Add the cooked noodles to the broth and bring to a boil. Cook for about 1 minute to heat the noodles through.
• Ladle the soup into bowls and top with green and red Thai chiles, garlic, soy sauce, salt and pepper.
• Enjoy!

GAMJATANG, KOREAN PORK NECK BONE SOUP

Steps:

• Blench napa cabbage leaves in salted boiling water until soften, about 2 minutes. Remove from water and drain. Set aside.
• In same salted boiling water, place pork neck bones and bring back to boil. It will take about 5 to 8 minutes. This way we can get rid of bone bits and dead blood in pork neck bone. When it starts boiling again, drain and rinse under cold water one by one. Set aside.
• Toast wild sesame seeds on dry skillet over medium high heat until you can smell nutty fragrance, about 2 to 3 minutes. Remove from skillet and grind in a spice grinder or hand grinder. Set aside.
• In a cheesecloth, place all ingredients for Flavor Package. Bind edges together tightly.
• In a large thick bottom pot, place blanched pork, flavor package and all ingredients for Broth (rice wine, doenjang & cold water). Stir doenjang into water, cover and bring it to boil over hight heat. Then reduce heat to medium and simmer for 1 hour 30 minutes.
• Meanwhile, let make sauce. Combine all ingredients for sauce in a mixing bowl, and set aside.
• Tear each napa cabbage leaves into 4 to 5 pieces and mix with 1/3 of sauce we made.
• When soup is simmered for 1 hour 30 minutes, remove flavor package and add prepared potatoes, cabbage and rest of sauce. Stir everything together, cover and keep simmering until potatoes are fully cooked, about 20 to 30 minutes. Stir occasionally.
• You can enjoy Gamjatang from now, in a bowl with warm cooked rice and any other side dishes you like. Or serve as Korean restaurant style if you wish! In a wide shallow pot, place gamjatang about 3/4 way. Top with Kkatnip, enoki mushrooms, rest of wild sesame seeds powder, sliced green onions and chili. Serve on a table if you have a portable stove. Bring it to soft boil over medium high heat, then reduce heat to medium low, start stirring with a spoon to mix all garnish into soup and you can start eating!
• Enjoy with warm bowl of cooked rice or make fried rice after a little of soup is left on pot. Enjoy!