Рецепт 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.