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잡채 (Japchae) Korean Stir-Fried Glass Noodles

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감자탕 (Gamjatang) Korean Pork backbone soup







[Time for cooking] 1 ~ 2 hours

[For] 4 ~ 6 people

[Occasion] Daily meals, weekends, holidays

[Ingredients]
[Seasoning]
  • Red chili powder: 4 tablespoons
  • Soy sauce: 2 tablespoons
  • Doenjang (soybean paste) 1 tablespoon
  • Salted shrimp: 2 tablespoons
  • Minced garlic: 2 tablespoons
  • Soju or Mirin (cooking rice wine): 2 tablespoons
[Cooking steps]
  • Remove the blood from the bones by soaking them for at least 3 hours. It is good to change the water occasionally!
  • Blanch the bones in boiling water once. (This helps to remove impurities.)
  • Discard the bloody water and rinse the bones once in cold water. (This helps to remove secondary impurities.)
  • Put the bones in a pressure cooker.
  • Prepare two handfuls of boiled dried radish greens.
  • Rinse the boiled radish greens several times in clean water and cut them into bite-sized pieces.
  • Squeeze the water out of the radish greens and mix them with 4 tablespoons of red chili powder, 2 tablespoons of soy sauce for soup, 1 tablespoon of soybean paste (doenjang), 2 tablespoons of salted shrimp, and 2 tablespoons of minced garlic.
  • You can let it marinate for a bit, but if you’re in a hurry, just place it on top of the bones.
  • Pour in soju or Mirin (cooking rice wine) and mix well. Now, add enough water to submerge the ingredients, and once the pressure cooker starts to whistle, lower the heat slightly and cook for about 30 minutes.
  • Transfer the cooked bones and radish greens to a pot, add sliced onion and Cheongyang chili peppers, and let it simmer. Finally, add perilla seed powder and top with chopped spring onions, then bring it to a boil once more to finish.







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