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  • Hello everybody!

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

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

  • Pork spine bones. Or neck bones.

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

  • But actually it's really delicious.

  • 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.

  • It's tasty!

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

  • Vegetables plus Korean seasoning sauce.

  • I posted this recipe video years ago.

  • 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.

  • Almost I forgot about 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.

  • Pork bones...

  • Here

  • 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.

  • And soak in cold water.

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

  • To make really delicious pork bone soup.

  • 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.

  • Cut like this.

  • Remove the core, like that.

  • Let's blanch.

  • About one minute blanch.

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

  • Let's take it out

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

  • And then I like to rinse in cold water

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

  • So now let's boil pork bones.

  • Close this...

  • 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!

  • And then we make that real gamjatang.

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

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

  • Cut this lengthwise like this.

  • If this is too big.

  • Cabbage is ready.

  • Let's check out the pork bones.

  • You see? The water is really dark.

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

  • I want a good and clean pork flavor.

  • Ok seven minutes!

  • Let's strain this and wash again.

  • 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.

  • We have to wash this with soap.

  • 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.

  • Ginger around one tablespoon.

  • Slice thinly.

  • Medium sized one onion.

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

  • So two tablespoons.

  • And eleven cups of water.

  • And then boil!

  • [Gas turns on] Over medium high heat.

  • One and a half hour. Long time!

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

  • Already this cabbage is blanched here.

  • 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.

  • It goes well together.

  • I'm going to wash this kongnamu

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

  • Let's wash

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

  • This is perilla leaves, I like to wash this.

  • About a dozen.

  • Potatoes.

  • This is vegetables we are going to use.

  • Green onion. Four green onions.

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

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

  • This one later I will add as a garnish.

  • Perilla leaves.

  • This is a small size, so just cut like this.

  • Soybean sprouts around eight ounces.

  • Vegetables are done. And then seasoning sauce!

  • In order to make delicious gamjatang I like to introduce you to really important ingredient.

  • It's called perilla seed powder.

  • I will show you this thing...

  • And basically, there are three types you will see.

  • When you go to the Korean grocery store. First, try to find this guy.

  • White color. And because it is all hulled. Skins removed. And then ground.

  • Color is like a creamy color.

  • And very very fine.

  • You don't have to do anything, just add this directly.

  • But lot of Korean grocery stores they don't sell this product.

  • Sometimes you will see just "deulkkae" - seeds. Perilla seeds already toasted.

  • Perilla seeds look like this.

  • And also this one is already toasted and they ground. But very coarse.

  • Color is brownish. It's already crushed.

  • Let's start with garlic. Six garlic cloves.

  • Six garlic lcoves.

  • And gochugaru. Hot pepper flakes. I will just add three tablespoons.

  • But you can add two tablespoons or one tablespoon.

  • Hot pepper paste, around one tablespoon.

  • And this is ground black pepper.

  • About a half teaspoon.

  • Fish sauce three tablespoons

  • Quarter cup deulkkae-garu.

  • Quarter cup water.

  • So well mix...

  • When I was in Korea actually I was not a big fan of gamjatang.

  • But when I lived in Canada, Toronto, I read some newspaper.

  • It says: "Oh, Korean gamjatang really delicious gamjatang pork bone soup"

  • The restaurant I got to find this! I went there. REALLY REALLY tasty.

  • I had never tasted such a delicious gamjatang before.

  • And then later when I developed this recipe I kept going on purpose and even take a photo. [laughs]

  • And then made this. So that's why still even though the video is very blurry

  • And then whenever I meet my readers, they say: "Oh that recipe is so good!"

  • [Jazz music] [horn honking]

  • Now one and a half hour passed.

  • You see? I like to take out Shiitake mushroom.

  • And then add this. Kongnamul soybean sprouts, all vegetables.

  • Except for this perilla leaves and this chopped green onion for garnish.

  • Three potatoes.

  • And this is seasoning

  • Seasoning paste.

  • Quarter cup water.

  • Let's cut this Shiitake mushroom into bite sized pieces.

  • Put this back.

  • [Jazz music]

  • [bubbling sounds]

  • Let's see if the potato is well cooked.

  • Go through just easily like this, potato is cooked.

  • I'm going to put these perilla leaves.

  • Turn off.

  • If you don't like ginger take it out.

  • All these vegetables on the bottom.

  • [burner ignites] You can reheat if you want.

  • I love this!

  • [bubbling sounds]

  • I made some side dishes.

  • Here. These side dishes you can share with people. So for your family members you make four servings

  • rice and gamjatang - rice and gamjatang you can make this way

  • and then all these side dishes sharing.

  • Kimchi. My winter kimchi.

  • And this is fish cake. Stir fried fish cake.

  • And this is cubed radish kimchi. Kkakdugi.

  • Spinach, and this is pickles.

  • Months and months I really enjoy this! Green chili pickles really tasty.

  • Stir fried shredded squid. Stir fried mushrooms.

  • Look at this.

  • Soft and nutty, mmm!

  • So you can eat this, take this and just wait until it cools down. Otherwise your lips are going to be all burnt.

  • So I'm going to wait.

  • But I told you my preference is this guy.

  • Oh my.

  • [blowing]

  • Mmm! Today we made gamjatang. Pork bone soup.

  • Enjoy my recipe, see you next time! Bye!

Hello everybody!

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

  • 14 0
    林宜悉 に公開 2021 年 01 月 14 日
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