Instant Pot Pork Bone Soup (Gamjatang) – Recipe adapted from www.maangchi.com. – Pork Bone Broth: pork neck bones, ginger (sliced), doenjang (Korean soybean paste), onion (sliced), dried chili flakes, water, napa cabbage (sliced lengthwise), potatoes (peeled), soybean sprouts (washed and strained), green onions (washed and cut 2in long), green onion (chopped for garnish), perilla leaves (washed), Seasoning Paste: garlic cloves (minced), gochugaru (Korean hot pepper flakes), gochujang (Korean hot pepper paste), fish sauce, deulkkae-garu (perilla seeds flour), ground black pepper, water, Soak pork bones for a minimum of 30 mins. 3-4 hours is recommended with a few water changes. ;…

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Instant Pot Pork Bone Soup (Gamjatang)

Recipe adapted from www.maangchi.com.

Servings

servings

Ingredients

Pork Bone Broth

• 2.5-3 pounds of pork neck bones
• 1 oz ginger sliced
• 2 tablespoons doenjang (Korean soybean paste)
• 1 medium onion sliced
• 1 tablespoon dried chili flakes
• 6 cups water
• 12 oz napa cabbage sliced lengthwise
• 3 medium potatoes peeled
• 8 oz soybean sprouts washed and strained
• 4 green onions washed and cut 2in long
• 1 green onion chopped for garnish
• 8 perilla leaves washed

Seasoning Paste

• 6 garlic cloves minced
• 3 tablespoons gochugaru (Korean hot pepper flakes)
• 1 tablespoon gochujang (Korean hot pepper paste)
• 3 tablespoons fish sauce
• 1/4 cup deulkkae-garu (perilla seeds flour)
• 1/2 teaspoon ground black pepper
• 1/4 cup water

Servings servings Ingredients Pork Bone Broth 2.5-3 pounds of pork neck bones 1 oz ginger sliced 2 tablespoons doenjang (Korean soybean paste) 1 medium onion sliced 1 tablespoon dried chili flakes 6 cups water 12 oz napa cabbage sliced lengthwise 3 medium potatoes peeled 8 oz soybean sprouts washed and strained 4 green onions washed and cut 2in long 1 green onion chopped for garnish 8 perilla leaves washed Seasoning Paste 6 garlic cloves minced 3 tablespoons gochugaru (Korean hot pepper flakes) 1 tablespoon gochujang (Korean hot pepper paste) 3 tablespoons fish sauce 1/4 cup deulkkae-garu (perilla seeds flour) 1/2 teaspoon ground black pepper 1/4 cup water

Instructions

1. Soak pork bones for a minimum of 30 mins. 3-4 hours is recommended with a few water changes.
2. Bring a pot of water to a boil. Blanch the pork bones for 7 minutes.
3. Strain the bones and rinse each bone under cold water. Place the bones into the Instant Pot.
4. Add in ginger, Korean soybean paste, shitake mushrooms, onion, dried chili flakes, and water until ingredients are just covered (about 6 cups).
5. Pressure cook on Manual at high pressure for 30 minutes. Natural release for 20 minutes.
6. While the broth is cooking, make the seasoning paste. Combine garlic, Korean hot pepper flakes, Korean hot pepper paste, fish sauce, perilla seeds flour, ground black pepper and 1/4 cup water. Stir to combine.
7. Once the broth is done, remove the shitake mushrooms and slice thinly.
8. Return mushrooms to the pot, and add potatoes, bean sprouts, napa cabbage, green onions and the seasoning paste.
9. Pressure cook on Manual at high pressure for 5 minutes. Immediately quick release.
10. Add the perilla leaves and stir. Serve with chopped green onion as garnish.

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