Gamjatang is a really traditional Korean dish. You can find it in many Korean restaurants menu in Canada. My wife loves this dish a lot. So I am trying to replicate this dish to please her. With my secret sauce mixture, my wife love my replication a lot. Try it out, I am sure you will love it too. It is excellent to serve in a cold winter.
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Ingredients
- 950 g spare ribs
- 300 g Napa cabbage (cut into pieces)
- 500 g yellow potato (peeled / cut into pieces)
- 3 pcs green onion
Broth mixture
- 40 g onion (peeled / cut into pieces)
- 4 pcs slices of ginger
- 8 pcs perilla leaves
- 2.5 L water
- 1 tbsp Doenjang (fig1)
Special sauce mixture
- 2 tsp Korean chili powder (coarse) (fig2)
- 1 tsp ground black pepper
- 1 tbsp roasted sesame seed
- 1 tbsp gochujang (Korean chili paste) (fig3)
- 2 tbsp fish sauce
- 2 tbsp water
- 2 tbsp minced garlic
Instructions
- Soak the ribs in cold water for 15 mins. Blanch it for 3 mins. Rinse and put it aside. Cook the cabbage in boiling water for 5 mins. Drain and put it aside.
- In a large pan or pot, put the ribs and the broth ingredients together. Bring the broth to boil over high heat. Cover the lid. Turn the heat to low and simmer for 45 mins.
- Add in the sauce mixture, cabbage, potato, green onion. Bring the broth to boil again over high heat. Cover the lid. Turn the heat to low. Simmer it for 20 mins. Enjoy
Notes
Ingredients - Click to enlarge the image
Other tips
If you can get the perilla powder, you can add 1 tbsp in the sauce mixture. It will make the taste even better
Other tips
If you can get the perilla powder, you can add 1 tbsp in the sauce mixture. It will make the taste even better
請問滿地可邊度買到紫蘇葉？
我太太後園自己種的，有時夏天係金發有時會有，但唔一定會有
想問如果加咗1tbsp紫蘇粉 係咪就唔使用紫蘇葉 thanks
係呀，可以跳過