Instant Pot Pork Bone Soup (Gamjatang)
Recipe adapted from www.maangchi.com.
Servings: 4 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 and quartered
- 8 oz soybean sprouts washed and strained
- 4 shitake mushrooms (dried or fresh) sliced
- 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
- Soak pork bones for a minimum of 30 mins. 3-4 hours is recommended with a few water changes.
- If using dried shitake mushrooms, remove the stems and soak for a minimum 30 minutes to overnight.
- Bring a pot of water to a boil. Blanch the pork bones for 7 minutes.
- Strain the bones and rinse each bone under cold water. Place the bones into the Instant Pot. Optional: Saute the bones until browned for more flavour.
- Add in ginger, doenjang (Korean soybean paste), sliced shitake mushrooms, onion, dried chili flakes, and water until ingredients are just covered (about 6 cups).
- Pressure cook on Manual at high pressure for 30 minutes. Natural release for 20 minutes.
- While the broth is cooking, make the seasoning paste. Combine garlic, gochugaru (Korean hot pepper flakes), gochujang (Korean hot pepper paste), fish sauce, perilla seeds flour, ground black pepper and 1/4 cup water. Stir to combine.
- Add potatoes, bean sprouts, napa cabbage, green onions and the seasoning paste to the pot.
- Pressure cook on Manual at high pressure for 5 minutes. Immediately quick release.
- Add the perilla leaves and stir. Serve with chopped green onion as garnish.