Korean Pork Bone Soup (Gamja Tang)

Overview

I still have a little bit of the spicy cabbage I made last week, so I’m going to make a Korean pork bone soup. In the early years when I was in Toronto, I often drove to KoreaTown at high speed to eat this GamjaTang

Tags

• soups
• baby cabbage
• chicken essence
• ginger
• onions
• pork keel
• potatoes
• soybean paste
• spicy cabbage
• star anise

Ingredients

Steps

1. 1 Soak raw dragon bones in clean water for 2 hours to soak out the blood

   

2. 2 Pour onion, ginger, keel and cold water into the pot, bring to a boil over high heat, open the lid and simmer for 15 minutes, discarding the foam

   

3. 3 After skimming off the blood foam, cover and simmer over medium-low heat for one and a half hours

   

4. 4 Peel the potatoes and cut into large pieces, slice the baby cabbage, and set aside the spicy cabbage

   

5. 5 Pour potatoes, baby cabbage, spicy cabbage (including soup) into the pot, and add a spoonful of soybean paste. Continue simmering over medium-low heat for an hour

   

6. 6 Pay attention to the amount of soup during the process, and add chicken essence to season before serving

   

7. 7 The meat that has been cooked on the bones will fall off the bones as soon as you touch it with chopsticks. The soup is very delicious when mixed with rice!