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Korean Pork Bone Soup / Gamjatang (3-4 Servings)
WHAT TO COOK TODAY16Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. pork neck (bones)
- 2 inches ginger (knot of, peeled)
- 1 onion (medium, peeled and thinly sliced)
- 4 cloves garlic (peeled and crushed)
- 8 oz. enoki mushrooms (trim off woody ends or other type of mushrooms of your choice)
- freshly ground black pepper
- salt
- 1 bunch garland chrysanthemum (tang oh /, / Crown Daisy Leaves, trim off large stems and roughly torn to large pieces)
- 2 cups mung bean sprouts (blanch in hot water for 3 minutes)
- 10 perilla leaves (cut into thin long strips, may be substituted with mint leaves if you must)
- 2 stalks spring onions (finely chopped)
- 2 Tbsp. soybean paste (Korean)
- 1 tsp. gochujang
- 1 Tbsp. Korean chili powder
- 2 Tbsp. fish sauce
- 1 Tbsp. cooking wine (rice)
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