Gamjatang
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
Video
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