낮의우주's post

#오홈스토랑 #콘수프기록 "Eonamseonsaeng Gamjatang Complete Edition"🧑🏻‍🍳😋 (with. Ryu Soo-young's Lifetime Recipe)🫶🏻 📌 Ingredients 2kg pork backbone, 1 bunch of Chinese cabbage, 2 stalks green onions, 3-4 potatoes, perilla leaves as needed, 300g bean sprouts, 1/2 cup perilla oil, 3 T salt (I recommend refrigerating pork backbone for Gamjatang rather than freezing!) Gamjatang Seasoning - 6 T soybean paste, 2 T red pepper paste, 3 T minced garlic, 1 T minced ginger, 4 T red pepper powder 📌 Preparation 1. Rinse pork backbone under running water, remove any bone fragments, and soak in water for 30 minutes to drain the blood. 2. Chop the green onions diagonally. 3. Wash the potatoes thoroughly and peel them. 4. Wash the cabbage and bean sprouts thoroughly and set aside. 📌 Recipe 1. In a large pot, add 3L of water and 3T of salt. Once the water boils, add the radish greens and blanch for 3 minutes.👏🏻 (Be sure to use plenty of water, as we'll be blanching the entire cabbage, including the spine! This will remove any unripe flavor from the radish greens and prevent spoiling the overall gamjatang flavor!) 2. Drain the radish greens and let them rest for a while. Once the tough stems have softened, rinse them in cold water, cut off the bottoms, and drain.👏🏻 (Even if you briefly blanch them and then drain them, the residual heat will still cook them thoroughly!) 3. Add the radish greens to the blanched cabbage water and blanch for 5 minutes.👏🏻 (If the spines aren't fully submerged, add more water! Blanching them once will ensure a clearer gamjatang broth!) 4. Discard the water used to boil the spines and rinse them under running water.👏🏻 5. Return the spines to the pot, add 6L of water, and bring to a boil.👏🏻 6. To remove any unpleasant odors, open the lid and bring to a boil. Once the water starts to boil, cover, and simmer on high heat for 1 hour and 30 minutes to make the backbone broth.👏🏻 (Simmer until the broth is clear! However, do not boil for more than 2 hours, as the noodles may fall apart!) 7. Combine all the ingredients for the "Gamjatang Seasoning" in a bowl, add 1 ladle of the backbone broth from step 6, and mix well.👏🏻 (The ratio of soybean paste to red pepper paste is 3:1!) 8. Remove the backbone from the backbone broth from step 6 and set aside.👏🏻 9. Add the cabbage, green onions, potatoes, and bean sprouts to your liking, and mix well with the seasoning sauce from step 7.👏🏻 (Don't add all the seasoning; reserve about 1/3 and add more to taste!) 10. Finally, add 1/2 cup of sesame oil, cover, and simmer on high heat for 20 minutes.👏🏻 11. Transfer to a stew pot with the backbone. After soaking, top generously with perilla leaves and simmer until ready to eat.👏🏻 The most cost-effective recipe ever!👀✨ This gamjatang is made with pork spine, which you can find inexpensively at the market or butcher shop!👏🏻 Making gamjatang at home might seem a bit daunting, but you can add plenty of ingredients like napa cabbage, potatoes, and bean sprouts, making it a perfect meal for the whole family!💪🏻 It's not overpowering, but it's clean and rich in flavor!🥹 It's refreshing and invigorating, and it's superb!👍🏻 I've previously uploaded a video of the process!👀✨ I'm taking on this challenge once more to complete Ryu Soo-young's Lifetime Recipe!🙈 As the name suggests, it's "The Ultimate Eonam Gamjatang"!💪🏻 It's definitely the best! Today was a success! 🫶🏻 #HusbandCooking #맞팔 #홈스토랑 #어남선생레시피 #류수영의평생레시피 #류수영감자탕 #어남선생감자탕 #류수영감자탕완결판 #어남선생감자탕완결판 #신혼집밥 #플레이팅