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Gamjatang (Pork bone soup)
From Statesboro Market2Go
<p>A savory and flavorful Korean soup that can be made from local vegetables and pasture raised pork! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: maangchi.com (Entered by Ariana Giddens)
Serves: 2 or 3
Ingredients
2 1/2 to 3 pounds
Pork neck or spine bones
1 ounce
Ginger (sliced)
2 tablespoons
Doenjang (Korean fermented bean paste)
2
Dried Shiitake mushrooms
1 medium sized
Onion (sliced)
1 large
Dried red chili pepper (or a few fresh chili peppers)
1 pound
Napa cabbage (cored)
2 or 3 medium-sized
Potatoes (peeled)
8 ounces
Soybean sprouts (washed and strained)
4
Green onions (washed and cut into 2 inch pieces)
8 to 12
Perilla leaves (washed)
For the seasoning paste:
6 cloves
Garlic
3 tablespoons
Gochugaru (Korean hot pepper flakes)
1 tablespoon
Gochujang (Korean hot pepper paste)
3 tablespoons
Fish sauce
1/4 cup
Deulkkae-garu (perilla seeds powder)
1/2 teaspoon
Black pepper
1/2 cup
Water
If desired, you can substitute chard for Napa cabbage
OR Bok choy
Step by Step Instructions
- Rinse the pork bones and soak them in cold water for 30 minutes. Bring a pot of water to a boil and blanch the cabbage for 1 minute then take it out of the water with tongs. Keep the water boiling for later use.
- Rinse the cabbage with cold water in a strainer. Tear each of the cabbage leaves once or twice.
- Put the bones into the boiling water and cover the pot. Let them simmer for 7 minutes, then put them into a strainer and wash each one to remove the foam from boiling them.
- Put the cleaned bones into a new pot, then add the ginger, soy bean paste, dried shiitake mushrooms, onion, dried pepper, and 11 cups of water. Cover and cook for 90 minutes over medium high heat.
- While the soup cooks, prepare the seasoning paste by combining all of the ingredients in the "seasoning paste" section in a bowl and stirring the mixture until a creamy paste forms.
- Remove the mushrooms from the pot and set them aside. Add the cabbage, soy bean sprouts, 3 of the green onions, and the peeled potatoes to the pot. Slice the mushrooms thinly, then add them and the seasoning paste to the pot. Add 1/4 cup water and cover the pot.
- Cook the soup for 30 to 40 minutes over medium high heat. Sir in the perilla leaves and serve the soup with rice and garnished with sliced green onion as a garnish.