Gamjatang (Spicy Pork Bone Soup)

The Subversive Table | Lis Lam's avatar
The Subversive Table | Lis Lam

Ingredients

For the broth:

  • 3
    lb Pork neck bones
    raw
  • 2
    Bay leaves
  • 6
    cups Water
  • 1/2
    cup Kimchi
    preferably old
  • 1
    large Onion
    peeled & halved
  • 3
    inches Ginger
    thinly sliced
  • 2-3
    medium Potatoes
    quartered
  • 2-3
    medium Carrots
    peeled & cut into 2-inch chunks

For the spicy paste:

  • 2
    Tbsp Gochujang
  • 1
    Tbsp Soy sauce
  • 1
    Tbsp Maesil Cheong (Korean green plum syrup)
    can be subbed with maple syrup or sugar
  • 1/2
    tsp Black pepper
  • 2
    Tbsp Fish Sauce
  • 2
    Tbsp Mirin
  • 4
    cloves Garlic
    minced
  • 1/4
    cup Perilla seed powder
  • 2
    Tbsp Gochukaru
  • 1/4
    cup Doenjang

For the garnish:

  • 4
    Green onions
    sliced finely, for garnish
  • Black pepper
    for garnish
  • 1-2
    Tbsp Perilla seed oil
  • 8-10
    Perilla leaves
    sliced finely, for garnish

For extra spicy broth (optional):

  • tsp
    whole mustard seeds 1-2
    per serving
  • 1
    Tbsp Fresno or Jalapeño chili pepper
    minced, per serving

Instructions

1
Soak 3 lb Pork neck bones (raw) in cold water for 30-60 minutes. Drain and transfer bones to a large stock pot. Cover with clean cold water.
2
Boil furiously at high heat for 5 minutes until fat and scum bubble up. Drain and rinse the bones with your hands to remove all the fat and grimy particles. Wash the pot as well.
3
Make the spicy paste: in a small bowl, add 1/4 cup Perilla seed powder,1/4 cup Doenjang, 2 Tbsp Gochujang,1 Tbsp Soy sauce,2 Tbsp Gochukaru,2 Tbsp Fish Sauce,2 Tbsp Mirin,1 Tbsp Maesil Cheong (Korean green plum syrup) (can be subbed with maple syrup or s
4
Garnish with 8-10 Perilla leaves (sliced finely, for garnish),4 Green onions (sliced finely, for garnish), 1-2 Tbsp Perilla seed oil, Black pepper (for garnish). Serve bubbling hot with rice, kimchi, and side dishes (banchan) of choice!
The Subversive Table | Lis Lam's avatar
Soak 3 lb Pork neck bones (raw) in cold water for 30-60 minutes. Drain and transfer bones to a large stock pot. Cover with clean cold water.

Dubu Jorim (Braised Tofu)

The Subversive Table | Lis Lam's avatar
The Subversive Table | Lis Lam

Ingredients

  • 1
    package (454g/16 oz) Firm or Extra-firm Tofu
    drained
  • 1
    Tbsp Sesame Oil
  • 2
    Tbsp Soy sauce
  • 4
    cloves Garlic
    minced
  • 1/2
    cup Water
  • 1
    Tbsp Granulated White Sugar
  • 2
    Tbsp Gochukaru (halve if you prefer less spicy)
  • 1
    Tbsp Rice Vinegar (or distilled white vinegar or apple vinegar)
  • 1
    Green onion
    finely chopped, optional

Instructions

1
Slice FIRM tofu into thick 1/2 inch slices 1 package (454g/16 oz) Firm or Extra-firm Tofu (drained)
2
Pat dry with paper towel on both sides
3
In a small bowl, add the sauce ingredients and stir together 2 Tbsp Soy sauce 2 Tbsp Gochukaru (halve if you prefer less spicy) 1 Tbsp Granulated White Sugar 1 Tbsp Rice Vinegar (or distilled white vinegar or apple vinegar) 1 Tbsp Sesame Oil 1/2 cup Water
4
In a non-stick skillet, add tofu slices with a little oil over medium heat until browned and crispy on both sides
5
Spoon sauce over the tofu and cook until the tofu has absorbed the liquid and the sauce is thick and somewhat reduced, about 3-4 minutes
6
Sprinkle over green onion, if using 1 Green onion (finely chopped, optional)
7
Transfer to a plate, making sure to spoon the sauce over tbr tofu slices and enjoy with rice and side dishes of choice
The Subversive Table | Lis Lam's avatar
Slice FIRM tofu into thick 1/2 inch slices 1 package (454g/16 oz) Firm or Extra-firm Tofu (drained)