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Thursday, August 23, 2012

Korean Style Pork Bone Potato Stew (Gamjatang) 韩式土豆骨头汤



I have always ordered this stew whenever I visited a Korean restaurant and have been thinking of of making it once at home.

I bought a box of neck bone from Korean supermarket last weekend, together with zucchini and potatoes from my garden, I made this super yummy stew for dinner!

I love the fact that it has got everything, from soup to protein to vegetables in one pot... good dish to dine alone!

周末到韩国超市买菜的时候买了一大盒子的汤骨头,为的就是做这个韩式骨头汤,很喜欢用它来泡饭,浓浓的肉骨香味,和很多的蔬菜一起吃,是一个人吃饭的时候很适合做的一道菜。



Ingredients:

For stock:

2 lbs Pork neck bone/Back bone
5-6 slices of ginger
5-6 Cloves of garlic
5-6 pieces of spring onion only the white part
1 medium size bombay onion
1 tbsp rice wine/cooking wine

Others:
2-3 medium size potato (Skinned and cut into 1-2 inches pieces)
1 Zucchini (You can also use any type of vegetables to your liking, you could use Pok choy, soy bean sprout, cabbage)
5-8 mushroom, dried or fresh
4-5 slices of Kimchee Optional
Some chopped spring onion for garnishing

Seasoning:
2 tbsp Korean hot pepper paste (Gochujang)
2 tbsp Korean Soybean paste (Doenjang) or Miso
1 tsp Chili powder Optional
Note:Add some salt or fish sauce if you choose not to use Kimchee

材料:
高汤:
2 lbs 高汤骨 (Neck bone)
5-6 片姜片
5-6 瓣 蒜瓣
5-6 段 葱白
1 只 中型洋葱 
1 tbsp 料酒/米酒

其他:
2-3 只 土豆/马铃薯 (削皮切滚刀块)
1 只 西葫芦 (也可以加白菜,黄豆芽,小白菜,茼蒿, 或任何喜欢的蔬菜)
5-8 朵 泡发的香菇/菇类
4-5 片 韩国泡菜  Optional
一些 葱花 点缀用 

调味:
2 tbsp 韩国辣椒酱
2 tbsp 韩国大酱/味噌
1 tsp 辣椒粉 Optional

注:如果不加泡菜可以加点盐或鱼露调味





1. Soaked neck bone for 20-30 minutes in cold water or until the water turn pink/red in color. Clean the bones thoroughly.


2. Blanch the bone pieces, drain and wash the bones again with clean water. Leave aside.

3. Clean the pot and add another half pot of fresh water with the bone pieces. Add onion, garlic, spring onion, ginger slices and cooking wine, boil on high for about 5 minutes and turn the heat to medium low to simmer for 45 minutes or until the meat become tender .

4. Take the ginger, garlic, onion and spring onion out and discard it away.

5. Add a tsp of chili powder and 2 tbsp of Korean hot pepper paste (Gochujang) into the soup. Add mushroom into soup.

6. Peel potatoes and cut it into 1-2 inch pieces, also cut zucchini or any vegetables of your choice to bite size.

7. Add potato and Kimchee into the stock, and continue cooking for 8-10 minutes.

8. Add the vegetables/Zucchini and cook for another 3-5 minutes, season with Korean soy bean paste or miso, stir well. Sprinkle some spring onion before serving.

1. 先把汤骨用凉水浸泡20-30分钟,泡出血水后冲洗干净。

2. 煮好半锅水,把汤骨入滚水汆烫,捞出洗净备用。

3. 把锅子洗净再注入半锅水,把汤骨,洋葱,蒜瓣,葱段,姜片和料酒加入,大火煮滚后转中小火炖45分钟。

4. 把洋葱姜片葱段和蒜瓣儿捞起丢弃不用。加入辣椒粉和两大勺的韩式辣椒酱,继续炖煮。这个时候可以加入香菇。

5. 把土豆/马铃薯削皮切滚刀块,西葫芦或蔬菜洗净切块/切段。

6. 把土豆块和泡菜加入锅里中火焖炖大约8-10分钟。加入西葫芦继续煮3-5分钟,熄火前加入韩国大酱/味噌,化开调味即可。吃前撒点葱花点缀。

It goes very well with steamed rice.
盛上一碗白米饭。。开吃罗!



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