Gyeongsang-do Gamja Tang (Busan Style)

Name: Gyeongsang-do Gamja Tang (Busan Style)
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 20 g anchovies; 50 g doenjang; 150 g enoki mushrooms; 30 g garlic; 50 g Garlic cloves; 30 g ginger; 15 g ginger; 60 g gochugaru; 40 g Gochujang; 10 g kelp; 30 g mirin; 300 g Napa cabbage leaves; 100 g onion; 2 g pepper; 5 g peppercorns; 50 g perilla leaves; 40 g Perilla seed powder; 1500 g Pork neck bones; 800 g potatoes; 15 g sesame oil; 50 g soy sauce; 3000 g water for initial boil; 2000 g water for main broth

🔥 795 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
20 g anchovies
50 g doenjang
150 g enoki mushrooms
30 g garlic
50 g Garlic cloves
30 g ginger
15 g ginger
60 g gochugaru
40 g Gochujang
10 g kelp
30 g mirin
300 g Napa cabbage leaves
100 g onion
2 g pepper
5 g peppercorns
50 g perilla leaves
40 g Perilla seed powder
1500 g Pork neck bones
800 g potatoes
15 g sesame oil
50 g soy sauce
3000 g water for initial boil
2000 g water for main broth

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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