It's easy to make and tastes like a good restaurant. Pork back r
When I left my home country about 20 years ago, one of the most nostalgic foods I remembered was gamjatang that I ate in front of the school. At that time, there was no gamjatang in Korean restaurants, and there was no place to sell pork bones even if I tried to make it, so I had to make it with pork back ribs, but even though it tasted much worse than now, I used to be very touched when I made it to my acquaintances. The place I live now sells pork neck bones that are quite fat, so I often boil them while buying them, but when I boil them for a long time, the small bones collapse and they can be chewed while eating the soup, so I buy a lot of back ribs and boil them on purpose. Here's a recipe for gamjatang that doesn't make it difficult even if you don't know cooking.
6 serving
Within 120 minutes
EasyFusion집밥er
Ingredients
  • Water
    2000+500ml
  • crushed garlic
    4T
  • Soybean paste
    2T
  • red pepper paste
    6T
  • Grilled pork back ribs
    7
  • Potato
    5-6ea
  • Red pepper powder
    2T
  • salted shrimp
    1T
  • Sesame leaf
    100g
  • Scallions
    5-6ea
  • perilla powder
    1/2cup
Cooking Steps
STEP 1/17
My kids don't really like Korean food, but I like gamjatang, so I made two rows of back ribs. 1+1 in Korean and BOGO in American, I got one as a bonus~ Even though it's frozen, it's 2/3 the price of Cosco.
If you have a small family or a small number of people to eat, cut the amount in half and add only half of the seasoning in the recipe.
STEP 2/17
I'm going to prepare the meat first. There's not much to it Well, just cut one in the length direction of the bone. I bought frozen meat, so even if it was defrosted naturally in the refrigerator, I soaked it in cold water for 10-15 minutes in case it smelled bad. If you buy refrigerated meat and make it right away, you can skip it.
STEP 3/17
Rinse the meat again in running water, support it on a sieve, and put it all in a pot.
STEP 4/17
Place the meat saucepan in the gas stove and do not turn on the heat yet.
STEP 5/17
Pour 2 liters of cold water into the meat in a pot, add 4T of ground garlic, 2T of soybean paste, and 6T of red pepper paste, then heat it up and leave the lid open. The water is low right now, but I leave 500ml of water.
STEP 6/17
Prepare the secondary ingredients while the water boils. If you have small green onions, 5-6 green onions, or green onions, cut them into appropriate lengths,
STEP 7/17
Wash the perilla leaves, cut off the top, and cut them into 1cm wide pieces
STEP 8/17
After peeling and washing the potatoes, cut them into big pieces and soak them in water.
STEP 9/17
When you prepare these ingredients, you can see blood and foam rising up as the primary ingredients start to boil. At this point, remove the impurities appropriately with a ladle and add 500ml of water.
STEP 10/17
When you're done removing impurities and pouring water, lower the gas stove to medium, cover the lid, but don't close it completely, put it on a tilt so that the steam can escape, and boil it for 30 minutes.
The reason why I put 500ml of water in here is because it takes a long time to boil because it is boiled with cold water, and some people ask me to boil it as soon as possible, and some people are afraid that bubbles will come up and overflow even if I open the lid. It's not much different from the taste, but it's hard to clean the gas stove, so this is a tip
STEP 11/17
Close the lid obliquely over medium heat, and about 30 minutes later, take out the 1T salted shrimp and chop it with a knife. I can just put it in, but I'm afraid I'll make eye contact with the shrimp while eating it
STEP 12/17
Open the lid and put in the second ingredient. First, add 1T of minced shrimp and 2T of red pepper powder (I put it in, but why can't I see it in the picture...)
STEP 13/17
Place the potatoes on top of it one by one, close the lid sideways again, and boil it over medium heat for 15-20 minutes.
STEP 14/17
Ta-da! I was talking to my brother on the phone and I forgot to boil it for 20 minutes. I could have done it for 15 minutes... But boiling more doesn't mean it's not going to taste bad!
STEP 15/17
The 3rd ingredient needs to go in, but I didn't hang up and took this picture. Put perilla leaves and green onions on top
STEP 16/17
Sprinkle perilla powder on it, turn off the heat, and close the lid. The important process of not hanging up and almost forgetting! You can mix it right away and scoop it up.
STEP 17/17
Ta-da! The shape of the gamjatang that you took after hanging up the phone!! Personally, I like back ribs more than pork back-bone stew. Because it's a meat terian
Cooking review
5.00
score
  • 368*****
    score
    Thank you for the food
    2021-01-29 07:25
  • 538*****
    score
    Wow, it's the best!!! I live in Italy, but I couldn't get bone meat for gamjatang, so I made it with back ribs, but the taste of gamjatang that I buy is the same... My husband said it was so delicious and inhaled. There's nothing special about seasoning, but I didn't expect it to taste this good. Thank you so much There are a lot of ingredients I can't get because I live abroad, but I've clipped them to see other recipes well. Thank you!!!
    2020-11-11 06:04
  • 134*****
    score
    I didn't even think about making gamjatang in America..Short rib soup with back ribs!!I'm going to buy ingredients and make it delicious Thank you
    2020-02-13 06:22
  • sub***
    score
    It's so delicious. Next time, I'm going to eat plenty of soup. This recipe is the best!!!
    2019-10-17 12:37
  • 978*****
    score
    It's a taste that doesn't need to be said when I miss Korean food because I live abroad or when I cook it for guests!! It's just an exclamation
    2019-09-21 16:23
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