Tag: soup
Gamjatang (Pork Neckbone Soup)
Gamjatang (Pork Neckbone Soup)
Gamjatang is my absolute favorite Korean dish. So let me tell you a long drawn out story about it…In December of 2018, I was in Koreatown in L.A. at the Decibel Magazine Beer and Metalfest with my Metal homies Brian, Kevin, and Marcos. Mike showed up the next day. We had just finished watching Armored Saint at the Whiskey and made it back to Koreatown and were super hungry. It was after midnight. We stumbled into this 24 hour Korean restaurant called Yanji Gamjatang. We all ordered our food. I remember getting blood sausages with tteokbokki. It was really good. But what Marcos was eating is what I really wanted. He got a large bowl of gamjatang. It looked absolutely amazing. I kinda obsessed over it for months.I went back to Koreatown in February 2019 for a short vacation, mostly to eat. It was after midnight again and I went directly to Yanji Gamjatang. I ordered a bowl of gamjatang. It was massive. It was spicy. It was one of the best things I’ve ever eaten. So I had to learn to make it.Gamjatang has a lot of steps in preparation, but all are very simple. The most important step is making sure the broth is clean and free of impurities. To do this, the neck bones need to be soaked in cold water to remove any excess blood. Then the bones need to be boiled for 8 minutes then washed under cold water. This will eliminate any scum that would float to the top of the broth from the bones. After these steps, the rest of the cooking process is a piece of cake.
Ingredients
Pork Broth
- 2-3 lbs pork neck bones
- 1/2 onion
- 2 green onions
- 6 garlic cloves
- 5 slices ginger
Seasoning
- 1 tbsp gochugaru pepper flakes
- 1 tbsp gochujang paste
- 2 tsp doenjang paste
- 1 tbsp soup soy sauce
- 1 tbsp garlic minced
- salt and pepper to taste
Stew
- 6 oz cabbage
- 2 large potatoes cubed
- 8 perilla leaves roughly chopped
- 2 green onions chopped
Instructions
- Soak the neck bones in cold water for 1 hour, changing the water half way through.
- Bring a pot of water to boil. Boil the neck bones for 8 minutes. Strain. Rinse and wash each bone under cold water.
- In a large stock pot, add the neck bones, onion, green onion, garlic, and ginger slices. Add 8 cups of water.
- Bring to a boil. Boil for 10 minutes uncovered. Cover. Reduce the heat to medium low. Simmer for 50 minutes.
- While the bones are simmering, mix together all of the seadoning ingredients. Set aside.
- In another smaller pot, bring water to a boil. Blanch the cabbage for 1 minute.
- Scoop out the cabbage and drain. Add one tbsp of the seasoning mix and set aside.
- In the same pot of water, boil the potatoes for 10 minutes. Strain and set aside. Disregard how shitty this picture is.
- Uncover the pot of neck bones. Scoop out the onion, green onion, and ginger slices. Add in the cabbage, potatoes, and the seasoning. Simmer for 10 minutes.
- Add in the perilla leaves and green onion. Cook for 5 more minutes.
Turmeric Chicken Soup
Turmeric Chicken Soup
It’s soup season, and this is the perfect one if you’re feeling a little under the weather. This chicken soup only takes 40 minutes to make and literally costs less than $5 for 4 large bowls. I highly recommend using dark meat chicken instead of white. Chicken breast tends to be too dry for soup in my opinion. Thighs and drumsticks are the way to go.
Servings: 4
Ingredients
- 1 1/2 lbs bone in chicken skinned and cut into small pieces
- 2 tbsp fish sauce
- 1 tsp sugar
- 1/4 cup shallots chopped
- 8 garlic cloves minced
- 2 stalks lemongrass finely chopped
- 1/2 tbsp galangal finely chopped
- 6 lime leaves finely julienned
- 1 tbsp turmeric peeled and finely chopped
- 6 shiitake mushrooms thinly sliced
- 6 cups water
- 4 Thai chilies finely chopped
- 2 tbsp tamarind concentrate
- salt to taste
- green onion for garnish
Instructions
- Marinate the chicken with fish sauce and sugar for an hour.
- Add the chicken to a pot with the shallots, garlic, lemongrass, galangal, turmeric, shiitake mushrooms, and lime leaves. Pour in the water. Bring to a boil. Cover. Reduce the heat to low and simmer for 30 minutes.
- Stir in the chilies, tamarind concentrate, and salt to taste.
- Garnish with green onions.
Sancocho de Gallina
Sancocho de Gallina
Sancocho is a traditional Colombian soup. It will always contains plantains, yucca, potatoes, corn, and alinos paste. There are many different varieties of meats and seafood that are used for protein. The word, Gallina, is Spanish for chicken. The best option is to use a whole chicken. I separated the drums, thighs, and wings. I cut the chicken breast into 4 pieces. Neck, back, liver, heart, and gizzards all went in there as well. If you would rather have all dark meat, use bone in thighs and drumsticks; breast for white. Most importantly, don’t be a little bitch and use boneless skinless chicken for this recipe. The purpose of using a whole chicken is to suck every last bit of flavor out of the carcass. It is significantly cheaper. It is also respectful to the animal that you are about to consume to not waste it’s body. If you were to ask for this boneless skinless in Colombia, they would look at you like you’re crazy. And hopefully gun your ass down. So unbitch your children and teach them to eat bone in chicken.
Ingredients
- 12 cups chicken stock
- 4 lbs whole chicken cut up
- 1/2 cup alinos columbianos
- 2 plantains cut into 1” chunks
- 3 ears of corn cut into 2” pieces
- 2 tsp salt
- 1 lb frozen yucca cut into 1” chunks
- 3 medium red potatoes cut into 1” cubes
- 1 tsp cracked black pepper
- chopped cilantro garnish
Instructions
- In a large stock pot, add in the chicken, plantains, alinos, corn, salt, and chicken stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Add in the yucca, potatoes, and black pepper. Continue simmering for another half hour.
- Let sit for 15-20 minutes before serving.
- Garnish with chopped cilantro.
