Choose Your Own Adventure: Gamjatang (Korean Pork Bone Soup) or Sinigang (Filipino Pork Bone Soup)

Pork Bone Soup, Choose Your Own Adventure!

Good day human!
Your earthly climes follow a regular 4 season rotation and currently we are experiencing a frigid, Hoth-like winter. What better way to wampa stompa the cold away than with 2 hearty comfort foods hailing from Asia, Korean Spicy Pork Bone Soup (gamjatang) and Filipino Tamarind based Pork Bone Soup (sinigang na buto-buto)!

Both recipes are based on a Republic credit friendly viand, pork bone. I acquired mine at the local asian grocer with enough credits left over to buy an R2 unit! After having the pleasure of consuming both and prodding the chef for their recipes, I realized how very similar these two dishes happen to be. How very interesting that two different cultures take this high value, high flavor pork bone soup concept and make it their own!

I’ve adapted both recipes to my peculiar taste and both recipes are identical for the first 3 steps.

GAMJATANG or SINIGANG

 

GAMJATANG RECIPE

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Gamjatang

Cooking Time: Approximately 2 human hours
Serves: 3-4 beings

Ingredients:

1 kilogram pork bones
1 thumb sized piece of ginger
3 cloves garlic, minced
1 half onion, chopped
4 medium potatoes, quartered
1 half napa cabbage, cut into bite sized pieces
10 perilla leaves, cut into strips
4 dried shiitake mushrooms
1 cup soy bean sprouts
1 tablespoon perilla seed powder
1 tablespoon crushed black pepper

For Korean Sauce Combine:
1 tablespoon soy bean paste
3 tablespoon chili paste, or to taste
1 tablespoon chili powder
1 tablespoon fish sauce, or to taste

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Method:

1- Prepare the pork bones by soaking them in cold water for an hour and then rinse well.

2- On medium high heat sautee minced garlic until fragrant followed by onions until translucent. Add pork bones and brown about 5-7 minutes.

3- Add enough water to cover and bring to a boil with ginger then simmer about 15 minutes. Strain broth and remove any scum.

4- Bring broth and pork bones back to a boil and add Korean sauce with sliced mushrooms and potatoes. Boil for 30 minutes.

5- Add all your green vegetables and soy bean sprouts and simmer for 10 minutes. Check your seasoning of chili powder or fish sauce and adjust to taste.
6- Serve in a bowl and top with green onions and cracked black pepper with a bowl of white rice and pickled vegetables or kimchi.

 

 

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SINIGANG RECIPE

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Cooking Time: Approximately 2 human hours
Serves: 3-4 beings

Ingredients:

1 kilogram pork bones
1 thumb sized piece of ginger
3 cloves garlic, minced
1 half onion, chopped
1 tomato, chopped
4 medium potatoes, quartered
1 half napa cabbage, leafs pulled and cut into bite size pieces
2 cups okra (about 10 pieces), stems removed
2 cups long bean (about 10 pieces), stems removed
1 packet Sinigang sa Sampalok mix, (I use “Mama Sita’s” brand)

For the Sasawan (seasoning sauce):
1 half cup of fish sauce
1/4 cup of fresh lemon juice
1 thai chili, finely sliced

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1- Prepare the pork bones by soaking them in cold water for an hour and then rinse well.

2- On medium high heat sautee minced garlic until fragrant followed by onions and tomatoes until translucent. Add pork bones and brown about 5-7 minutes.

3- Add enough water to cover and bring to a boil with ginger then simmer about 15 minutes. Strain broth and remove any scum.

4- Bring broth and pork bones back to a boil and add sinigang mix and potatoes. Boil for 30 minutes.

5- Add all your remaining green vegetables and simmer for 5 minutes (I really enjoy them plentiful and with bite).

6- Serve over a plate of white rice and traditional “sasawan” for seasoning (fish sauce with a squeeze of lemon and minced Thai chili).

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