Gyeongsang-do Gamja Tang (Busan Style)

Name: Gyeongsang-do Gamja Tang (Busan Style)
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 300 g Chinakohlblätter; 50 g Doenjang; 150 g enoki pilze; 60 g Gochugaru; 40 g Gochujang; 30 g ingwer; 15 g ingwer; 800 g Kartoffeln; 30 g Knoblauch; 50 g Knoblauchzehen; 30 g mirin; 2 g Paprika; 40 g Perilla-Samenpulver; 50 g Perillablätter; 5 g Pfefferkörner; 20 g Sardellen; 1500 g Schweinenackenknochen; 10 g Seetang; 15 g Sesamöl; 50 g Sojasauce; 2000 g Wasser für Hauptbrühe; 3000 g Wasser zum anfänglichen Kochen; 100 g Zwiebel

🔥 795 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
300 g Chinakohlblätter
50 g Doenjang
150 g enoki pilze
60 g Gochugaru
40 g Gochujang
30 g ingwer
15 g ingwer
800 g Kartoffeln
30 g Knoblauch
50 g Knoblauchzehen
30 g mirin
2 g Paprika
40 g Perilla-Samenpulver
50 g Perillablätter
5 g Pfefferkörner
20 g Sardellen
1500 g Schweinenackenknochen
10 g Seetang
15 g Sesamöl
50 g Sojasauce
2000 g Wasser für Hauptbrühe
3000 g Wasser zum anfänglichen Kochen
100 g Zwiebel

Hazırlanışı

1. Soak pork neck bones in cold water for at least 30 minutes, changing the water several times, to remove impurities and blood.

2. Place the soaked pork neck bones in a large pot with 3000g water for initial boil. Bring to a rolling boil over high heat for 10 minutes. Skim off any foam that rises to the surface.

3. Drain the water, then rinse the pork neck bones thoroughly under cold running water to remove any remaining scum and bone fragments. Clean the pot.

Gyeongsang-do Gamja Tang (Busan Style)

Malzemeler

Hazırlanışı

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