Gamjatang

Name: Gamjatang
Cuisine: Thai
Ingredients: 3 tbsp salt; 15 napa cabbage leaves; 2.5 lb pork neck bone or baby back ribs; 2 tbsp doenjang soybean paste; 0.33 cup rice wine; 1 bay leaf; 4 ginger slices; 2 green onions; 0.5 onion; 1 bulb garlic; 1 tbsp black pepper; 10 cups water; 0.33 cup gochugaru; 3 tbsp fish sauce; 2 tbsp doejang soybean paste; 2 tbsp chopped garlic; 0.25 cup wild sesame seeds; 3 tbsp roth; 2 lb yukon potato; handful wild leaves; 2 oz enoki mushroom; 3 green onions; 1 chili; rice; kimchi; gim; sesame seeds; oil

Serves 1

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Gamjatang

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Serves 1

Directions

1Add salt to a pot of water.
2Add napa cabbage leaves to the pot and boil them.
3Remove the leaves from the pot.
4Add pork neck bone to a pot of water.
5Drain the pork neck bones.
6Rinse the pork neck bones with water.
7Add the pork neck bones to a pot.
8Add doenjang soybean paste.
9Add rice wine.
10Wrap the bay leaf, ginger slices, green onions, onion, garlic, and black pepper in a cloth.
11Add the cloth to the pot.
12Add water to the pot, and simmer for 1 hour and 30 minutes over medium heat.
13Crush wild sesame seeds.
14Add gochugaru, fish sauce, doenjang soybean paste, chopped garlic, wild sesame seeds, and roth to a bowl and mix.
15Add a third of the mixture to the napa cabbage leaves and mix.
16Remove the cloth from the pot.
17Add yukon potato, the napa cabbage leaves and the remaining mixture to the pot, and simmer for 30 minutes over medium heat.
18Add the wild leaves, enoki mushroom, wild sesame seeds, green onions and chili to the pot.
19Add rice, kimchi, gim, green onion, sesame seeds and oil to the pot.

Ingredients

3 tbsp salt
15 napa cabbage leaves
2.5 lb pork neck bone or baby back ribs
2 tbsp doenjang soybean paste
0.33 cup rice wine
1 bay leaf
4 ginger slices
2 green onions
0.5 onion
1 bulb garlic
1 tbsp black pepper
10 cups water
0.33 cup gochugaru
3 tbsp fish sauce
2 tbsp doejang soybean paste
2 tbsp chopped garlic
0.25 cup wild sesame seeds
3 tbsp roth
2 lb yukon potato
handful wild leaves
2 oz enoki mushroom
3 green onions
1 chili
rice
kimchi
gim
sesame seeds
oil

Equipment

potstrainermortar

Gamjatang

Serves 1

facebook.com

Gamjatang

facebook.com

Serves 1

Directions

1Add salt to a pot of water.
2Add napa cabbage leaves to the pot and boil them.
3Remove the leaves from the pot.
4Add pork neck bone to a pot of water.
5Drain the pork neck bones.
6Rinse the pork neck bones with water.
7Add the pork neck bones to a pot.
8Add doenjang soybean paste.
9Add rice wine.
10Wrap the bay leaf, ginger slices, green onions, onion, garlic, and black pepper in a cloth.
11Add the cloth to the pot.
12Add water to the pot, and simmer for 1 hour and 30 minutes over medium heat.
13Crush wild sesame seeds.
14Add gochugaru, fish sauce, doenjang soybean paste, chopped garlic, wild sesame seeds, and roth to a bowl and mix.
15Add a third of the mixture to the napa cabbage leaves and mix.
16Remove the cloth from the pot.
17Add yukon potato, the napa cabbage leaves and the remaining mixture to the pot, and simmer for 30 minutes over medium heat.
18Add the wild leaves, enoki mushroom, wild sesame seeds, green onions and chili to the pot.
19Add rice, kimchi, gim, green onion, sesame seeds and oil to the pot.