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Рецепт Gamjatang (pork bone soup)
by Chez la mere

Gamjatang (pork bone soup)

courtesy Toronto Sun Jennifer Bain
adamant that the pork must be soaked in cold water — preferably overnight and with several water changes — to draw out the blood.
The rule of thumb for pork bone soup is two meaty pork bones and one white potato per person. Napa cabbage should be blanched and cut in “one mouthful size.” Ginger and garlic taste better minced by hand than in a food processor. The simmering soup must be covered, and if you have time to cook it all day you’ll be rewarded. Only add salt at the end (or Korean anchovy sauce/Asian fish sauce if you prefer).
Perilla is a plant from the mint/basil family. The Japanese call it shiso. The dark green seeds look like coriander seeds but taste more dynamic. Fresh perilla leaves have jagged edges, taste herbaceous and add a fragrant touch to pork bone soup.
the right way to eat pork bone soup: Eat the bones with your hands and use a spoon for everything else.
Galleria Supermarket in Toronto, sells pork bone soup for $6.99 a bowl in its café. It also sells a $9.99 take-home package of pork bone soup ingredients, including cooked pork and ready-made sauce.

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Ингредиенты

  • Pork Bone Soup
  • 8 pieces meaty pork neck bone (about 3 to 4 lb/1.4 to 1.8 kg)
  • 5 thin slices fresh ginger + 1 tbsp (15 mL) minced, peeled ginger
  • 12 cups (3L) water
  • 1 yellow onion, halved, sliced
  • 2 tbsp (30 mL) Korean soybean paste
  • 1 tbsp (15 mL) Korean red pepper paste (gochujang)
  • 10 small, thin dried red chilies (about 2 inches/5-cm) or 1 jalapeno, minced
  • 1 tbsp minced peeled ginger
  • 1/4 napa cabbage, cored
  • 2 tbsp (30 mL) Korean coarse red pepper powder
  • 8 cloves garlic, minced
  • 3 tbsp (45 mL) green perilla seeds + more for optional garnish
  • 4 large white potatoes, peeled, quartered
  • About 12 fresh perilla leaves (optional), sliced in thick strips
  • Salt to taste or 3 tbsp (45 mL) fish sauce or korean anchovy sauce
  • 4 green onions, trimmed, thinly sliced
  • steamed medium grained rice for serving

Инструкции

  1. Soak pork in large covered bowl of cold water in fridge 2 hours to overnight to draw out blood. If possible, change water several times. Drain; rinse in cold water.
  2. Bring large saucepan of water to boil over high heat. Add pork and sliced ginger. Cook 7 minutes. Drain, discarding ginger. Rinse pork.
  3. Return pork to large saucepan. Add 12 cups (3L) water. Add onion, soybean paste, hot pepper paste (gochujang) and whole dried chilies or jalapeno. Bring to a boil over high heat. Reduce heat to medium; cover. Cook 1 hour. (If water gets too low, add more.)
  4. Meanwhile, bring large saucepan of water to boil. Add napa. Cook 2 minutes. Drain, rinsing with cold water. Squeeze out excess water. Chop into large, bite-size pieces.
  5. In small bowl, combine red pepper powder, garlic, 1 tbsp (15 mL) minced ginger and 3 tbsp (45 mL) perilla seeds. Stir into soup. Reduce heat to low. Cook, covered, 1 hour. Add potatoes and napa. Cook, covered, 30 minutes or until potatoes are tender but not falling apart. (You may have to raise heat slightly.) Stir in perilla leaves, if using. Taste; stir in salt or fish sauce, if desired.
  6. To serve, divide pork bones and potatoes among 4 large bowls. Add equal portions broth. Sprinkle with green onions and perilla seeds if desired.
  7. Makes 4 large servings.
  8. Star-tested by Jennifer Bain