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Akakuro-buta Gamja-tang

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Descriptions

Damso Modern Korean Cuisine - Executive Chef Eric Lee

Ingredients

  • Ssamjang250g
  • Salt200g
  • Sugar200g
  • Bay leaf2ea
  • Peppercorn15g
  • kelp stock:
  • Kelp30g
  • Bonito200g
  • Soy sauce100g
  • Mirin80g
  • Soju50g
  • Chicken stock:
  • Chicken Bone1kg
  • Onion100g
  • Scallion100g
  • Ginger20g
  • Garlic50g
  • Pork stock:
  • Pork neck bone2kg
  • Onion100g
  • Scallion100g
  • Ginger20g
  • Garlic50g
  • Dwenjang (Korean fermented soy bean paste)100g
  • Gochujang (Korean chili pepper paste)150g
  • Gochugaru (Korean chili pepper powder)50g
  • Kettnip (Korean wild sesame leaf)5g
  • Deulkae (Korean wild sesame seed)5g
  • Potato2ea
  • Baby napa cabbage¼ ea
recommended wingtat product

Directions

  • Combine Ssamjang, salt, sugar, bay leaf, peppercorn with 4kg of water and bring it to boil and let it cool to make brine for the pork. Plunge pork collar butt and cover. Keep it in the fridge for 12 hrs. Take out, pat dry. Cook it in the steamed environment at 155F for 24 hrs.
  • With 1kg of cold water, add kelp and bring it to 145F for 30min. Add Bonito and take off from the heat. Let it steep for 30 min. Add soy sauce, mirin and soju to make dashi.
  • Cover chicken bone with cold water and bring it to simmer. Strain and clean with cold water, save the bone, dump the water. Again cover chicken bone with water and bring it to simmer for 3 hrs. Add onion, scallion, ginger, garlic and simmer for 1 more hour. Keep skimming. Strain and cool it. Clarify fat rised on the top to make clear chicken stock. Do the same process with pork bone to make pork stock.
  • Combine Dashi, Chicken stock and pork stock. Add Dwenjang, Gochujang and Gochugaru to make finished broth. If you like heavier taste add more pork stock. If you like lighter taste add more chicken stock.
  • With food processor, purse Kettnip and Deulkae to make dirt like consistency.
  • Cook potato at 185F for 30 min. and cut it half.
  • In hot boiling water with salt, blanch napa cabbage for 30 seconds.
  • To finish dish, boil the broth. Plce the pork in the middle of the bowl and nappa and potato on the side. Garnish with Kettnip dirt all over the bowl. Pour the broth on the table side.