Korean Pork Bone Soup 韩式猪骨汤
(地道的韩国家常美味)(Samiatang)
Korean Pork Bone Soup 韩式猪骨汤
(地道的韩国家常美味)(Samiatang)
This stew is named as spicy pork bone stew but it is loaded with lots of vegetables, all varying in flavor and texture. The success of this stew is in making the flavorful broth by blanching and cleaning the bones properly.
Ingredients
1kg pork neck bone
2 tablespoons cook wine, for blanching water or meat stock.
2 -3 medium potatoes, cut into half or in 1/3
100-150g naps green leaves, chopped
1 teaspoon tumeric powder
1 tablespoons sugar
1 tablespoons spoons minced garlic
1 tablespoon red chili powder （vegetables for broth 1/2 onion）
2 -3 stalks green onion
Seasoning ingredients
2 tablespoons light soy sauce
1 tablespoons Korean chili paste
1 tablespoon soybean paste (gluten free )
1 tablespoon minced garlic
1/2 teaspoon chopped or grated ginger
1/4 teaspoon ground black pepper
1l meat stock
Instructions ：
1. Soak pork bones in water for one hour. Place the bones in a
large a pot and boil for about 15 minutes. Pour away the water.
Wash the bones under running water and clean the pot.
2. Return the bones to the wok. Add 1-1.5l liters of soup or broth.
(onions,) (cooking wine, ) turmeric powder, minced garlic,
minced ginger, green onions, light soy sauce, Korean chili powder,
Korean bean paste, sugar and black pepper.
Cook uncovered for 10 minutes.
3. Turn off the fire. Remove bones and greens from broth, reserving
broth. Place the bones in a large saucepan and pour the broth into it.
Add the green leave vegetable and potatoes to the pot.
Add remaining seasonings to pan and reduce heat to medium-low.
Cover and cook for 50 minutes to an hour and a half, until the meat
is tender and the potatoes are cooked through.
* Serve with rice or Korean liquor (soyju)
韩式猪骨汤
(地道的韩国家常美味)
這道燉菜被稱為辣豬骨燉菜，但它含有大量蔬菜，味道和質地各不相同。
這道燉菜的成功之處在於透過正確地汆燙和清潔骨頭來製作美味的豬骨湯。
原料原料：
1公斤豬頸骨
2湯匙料酒，用於汆燙或高湯。
2 -3 個中等大小的土豆，切成兩半或 1/3
100-150克小睡綠葉，切碎
1 茶匙 黃薑粉
1大匙糖
1 大匙 蒜末
1大匙紅辣椒粉
（1/2 洋蔥）
2 -3 根 小綠蔥
調味料
2湯匙生抽
1湯匙韓國辣椒醬
1湯匙黃豆醬（無麩質）
1 大匙 蒜末
1/2 茶匙 切碎或磨碎的生薑
1/4 茶匙 黑胡椒粉
1公升肉湯
製作過程：
1.豬骨用水浸泡一小時。將骨頭放入大鍋中，煮沸約 15 分鐘。倒掉水。
將骨頭用流水洗淨，將鍋洗淨。
2.將骨頭放回炒鍋中。加入1-1.5l公升湯水或者肉湯。（洋蔥、）(料酒、)黃薑粉、
大蒜末、薑切末、蔥 、生抽、韓國辣椒粉、韓國豆醬、糖和黑胡椒粉。
不蓋蓋子，煮 10 分鐘。
3，關掉火。從肉湯中取出骨頭、綠葉菜，保留肉湯。將骨頭放入大燉鍋中，
然後將肉湯倒入其中。將青菜葉和馬鈴薯放入鍋中。將剩餘的調味料放入鍋中，
將火勢降低至中低。蓋上鍋蓋，煮 50 分鐘至一個半小時 ，煮至肉變軟，
馬鈴薯完全煮熟。
* 與米飯或韓國酒（燒酒）一起食用
