Name: 豚骨スープ（ガムジャタン：감자탕 (Pork bones soup (Gamjatang: 감자탕))
Uploaded: 2021-01-14T10:03:23.000Z
Duration: 16 min 31 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

Today I'm going to show you how to make Korean gamjatang.

It's pork bones soup. What kind of pork bones we use?

If you have never heard about this soup, kind of weird: "Pork bones soup???"

That's spine bones between the bones are a lot of delicious tender meat.

And when you boil this for a long time, you get bone broth.

Not only these bones, but I'm adding lots of vegetables here.

But recently I met one of my viewers at some event.

Whenever I meet my readers, I always ask, first, I need to know their name.

And also: What did you make? What is your specialty?

She said: "Gamjatang! I make gamjatang all of my family, friends love this!"

I was surprised to hear that because Gamjatang is a long time - seven years ago from now I uploaded that video.

I just came back home and then I checked out my gamjatang video.

And I saw that, Oh My! I didn't mention some things, I said: "Use cabbage" but how much cabbage I didn't mention.

And also, just a lot of things didn't give the exact ratio for.

So I thought that maybe I should update this video. Remake again.

You can find this in Korean store, in the frozen section. Pork bones. Spine bones, or neck bones.

Each package is around two and a half pounds, under five dollars! Very cheap.

I'm going to make this with one package today, two huge bowls of gamjatang.

They saw this. Bones fragments are still here.

I like to wash this and soak in cold water. At least for thirty minutes.

So a couple of times rinse this in cold water.

Blood has some gamey smell. Especially pork bones. So we have to really take care of this well.

And now I'm boiling water, a big pot filled with hot water right now, and then we need to blanch cabbage.

This is napa cabbage. I'm going to use one pound.

When this cabbage is cooked with this gamjatang I love love this one. I keep eating eating.

Still I have a lot of hot water. I'm going to save this water for my pork bones. Let it keep boiling.

By the way, if you can't find napa cabbage you can use chard or bok choy even, or other kind of green vegetables.

I'm boiling pork bones only for seven minutes. After that I'm going to wash and clean

So all this unnecessary fat around the bones, I like to remove all of it an make it really clean!

So I didn't cut the cabbage into bite sized pieces.

Because I like to eat long stem, it's more tasty.

And also foamy on the surface. I like to remove all the smelly fat.

So wash just one by one, remove all the bone frangments.

Boiled and washed and very nice and clean.

I will use this pot again to make gamjatang.

This is very tough. We need to make it really tender. Keep boiling so that all delicious stuff is coming out.

We want some kind of bone broth and the meat should be really really tender.

We're going to boil these guys for a long long time.

Dried red chili pepper I will add. Two dried Shiitake mushrooms to make the both tasty.

And this is doenjang. It gives a little saltiness plus also it goes well with this flavor.

So I told you, we need a lot of vegetables.

We need kongnamul - soybean sprouts. About eight ounces.

And also green onion. Green onion four green onions we need.

And potato is two or three, it's up to you.

And this is optional, but really tasty. This is perilla leaves.

Perilla leaves later, at the last minute we'll add.

To make it really colorful plus also a good flavor it has, like minty flavor.

When it's ready I will just add this to my vegetable pan. Not a pizza pan! Vegetable pan! [laughs]

When you wash soybean sprouts always pick out the dead beans.

This is perilla leaves, I like to wash this.

This is daepa. Large daepa. Daepa is more tasty.

If you can't find this, just use small green onions.

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豚骨スープ（ガムジャタン：감자탕 (Pork bones soup (Gamjatang: 감자탕))

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