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Authentique Gamjatang - En-tete

Authentic Gamjatang

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5/5 (8)
Prep Time: 1 hour
Cook Time: 1 hour 55 minutes
Total Time: 2 hours 55 minutes
Course: Main course
Cuisine: Korean
Servings: 6
Author: Marc Winer

Ingredients

  • 1.5 kg pork neck bones
  • 4 potatoes peeled and cut into large chunks
  • 500 g siraegi (dried radish greens) cooked; or substitute blanched young eolgari cabbage or blanched outer napa cabbage leaves
  • 1 stalk Korean green onion roughly chopped
  • 1 red chili pepper thinly sliced
  • 2 Cheongyang chili peppers thinly sliced
  • 12 leaves perilla roughly chopped
  • 2 tablespoons perilla seed powder or more to taste

For the meat broth

  • 3.5 L water
  • 1 tablespoon doenjang heaping; Korean fermented soybean paste
  • 2 stalks green onions
  • 1 small onion
  • 1 handful garlic cloves left whole
  • 1 piece ginger about the size of 2 garlic cloves
  • 4 tablespoons ginger liquor or cheongju
  • 2 leaves bay
  • 12 whole peppercorns

For the seasoning

  • 3 tablespoons gochugaru heaping
  • 2 tablespoons doenjang Korean fermented soybean paste
  • 1 tablespoon gochujang
  • 1 tablespoon Korean soup soy sauce or dark soy sauce
  • 2 tablespoons tuna sauce or fish sauce
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon perilla oil optional
  • 1 pinch black pepper
  • 0.5 teaspoon sea salt adjust to taste

Procédé

Prepare the bones

  • Rinse the pork neck bones under running water. Place them in a large bowl, cover with water, and soak for 2 to 3 hours, changing the water several times.
    1.5 kg pork neck bones
    Authentique Gamjatang - Rincer les os d’échine de porc sous l’eau courante pour retirer les éclats d’os, puis les placer dans un grand bol et les couvrir d’eau pendant deux à trois heures pour les faire dégorger.
  • Blanch the soaked bones in boiling water for 3 to 4 minutes, then rinse each one under cold water.
    Authentique Gamjatang - Blanchir les os d’échine de porc dégorgés dans de l’eau bouillante pendant trois à quatre minutes pour retirer les impuretés, puis les rincer un par un à l’eau froide.

Prepare the broth

  • Place the blanched bones in a large pot with the water, doenjang, green onions, small onion, whole garlic cloves, ginger, ginger liquor (or cheongju), bay leaves, and peppercorns.
    3.5 L water, 1 tablespoon doenjang, 2 stalks green onions, 1 small onion, 1 handful garlic cloves, 1 piece ginger, 4 tablespoons ginger liquor, 2 leaves bay, 12 whole peppercorns
    Authentique Gamjatang - Mettre les os d’échine de porc blanchis dans une marmite avec les ingrédients de l’eau de cuisson de la viande.
  • Bring to a boil, then reduce the heat to medium and simmer for 1 hour 30 minutes, until the broth is rich and flavorful. Strain, reserving both the meat and broth.
    Authentique Gamjatang - Mettre la viande cuite et le bouillon filtré dans une marmite, puis porter à ébullition.

Prepare the garnishes and seasoning

  • Prepare the siraegi (or your chosen substitute): rinse gently, remove the thin, transparent skin from the stems if needed, then cut into pieces.
    500 g siraegi (dried radish greens)
    Authentique Gamjatang - Préparer le siraegi cuit, ou utiliser de jeunes choux eolgari blanchis, ou des feuilles extérieures de chou napa blanchies.
  • Mix the siraegi with the gochugaru, doenjang, gochujang, Korean soup soy sauce, tuna sauce (or fish sauce), Shaoxing wine, minced garlic, minced ginger, perilla oil (if using), black pepper, and salt.
    3 tablespoons gochugaru, 2 tablespoons doenjang, 1 tablespoon gochujang, 1 tablespoon Korean soup soy sauce, 2 tablespoons tuna sauce, 2 tablespoons Shaoxing wine, 2 tablespoons garlic, 1 teaspoon ginger, 1 tablespoon perilla oil, 1 pinch black pepper, 0.5 teaspoon sea salt
    Authentique Gamjatang - Couper le siraegi en morceaux faciles à manger, puis le mélanger avec les ingrédients de l’assaisonnement.
  • Peel the potatoes and cut them into large chunks. Roughly chop the perilla leaves and Korean green onion, then thinly slice the chili peppers according to your desired heat level.
    4 potatoes, 12 leaves perilla, 1 stalk Korean green onion, 1 red chili pepper, 2 Cheongyang chili peppers
    Authentique Gamjatang - Éplucher les pommes de terre et les couper en gros morceaux faciles à manger selon leur taille.

Finish the stew

  • Return the cooked meat and strained broth to a pot, then bring to a boil. (Optional: strain through cheesecloth to remove excess fat for a cleaner, clearer broth.)
    Authentique Gamjatang - Porter à ébullition à feu vif, puis réduire à feu moyen et laisser mijoter pendant 1 heure 30 minutes pour obtenir un bouillon riche.
  • When the broth is boiling vigorously, add the potatoes and cook for about 5 minutes.
    Authentique Gamjatang - Quand le bouillon bout vivement, ajouter les pommes de terre et cuire environ cinq minutes.
  • When the potatoes are about one-third cooked, add the seasoned siraegi and bring back to a boil.
    Authentique Gamjatang - Quand les pommes de terre sont cuites à environ un tiers, ajouter le siraegi assaisonné et porter de nouveau à ébullition.
  • Cook for another 10 minutes, then add the chili peppers and Korean green onion.
  • Taste and adjust the salt if needed. Finish with the perilla leaves and perilla seed powder to deepen the aroma.
    2 tablespoons perilla seed powder

Notes

Perilla leaves (or young perilla shoots) give the stew a more pronounced, aromatic flavor. For a clearer broth, strain it through cheesecloth to remove excess fat.
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