土豆排骨汤
- Korean Food Addict
- 2025年6月26日
150 分钟
故事
土豆排骨汤的历史与意义
土豆排骨汤是将猪脊骨长时间熬煮而成的韩国代表性骨汤。有趣的是，"감자"这个名字可能并非来自土豆（potato），而是源于古韩语中指代猪脊骨周围肉的词汇。
解酒汤之王
土豆排骨汤作为解酒汤特别受欢迎。浓郁的汤底和软烂的肉可以安抚肠胃，而萝卜干叶和苏子粉则增加了营养价值。在韩国各地都能轻易找到24小时营业的土豆排骨汤店，可见其受欢迎程度。
地区差异
在全罗道地区，有时称之为"骨头解酒汤"，各地的调味比例和配料略有不同。有些地方放很多苏子粉增加香味，有些地方则强调辣味。
享用方式
土豆排骨汤通常是多人分享的食物。整锅端上桌，趁热舀着吃，最后在剩余的汤里加入米饭或方便面作为收尾。
烹饪方法:
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Soak the Pork Bones
- Soak 1.5kg pork spine bones in cold water for 2 hours to remove blood
- Change the water every 30 minutes for a cleaner taste
- Rinse thoroughly under running water when done
- Soak the Pork Bones
- Soak 1.5kg pork spine bones in cold water for 2 hours to remove blood
- Change the water every 30 minutes for a cleaner taste
- Rinse thoroughly under running water when done
- Blanch the Bones
- Place bones in a large pot with plenty of water
- Add 1 green onion, 5 garlic cloves, and 1 piece of ginger
- Boil over high heat and skim off foam and impurities
- Blanch for 10 minutes, then rinse bones in cold water
- Make the Broth Base
- Place cleaned bones in a large pot
- Add 3L water, 1 green onion, 1 onion, and 10 garlic cloves
- Bring to boil, then reduce to medium and simmer for 1 hour
- Skim foam occasionally for a clear broth
- Prepare the Seasoning Paste
- Mix 4 tbsp gochugaru, 1.5 tbsp doenjang, 1 tbsp gochujang
- Add 3 tbsp soup soy sauce, 2 tbsp fish sauce
- Add 2 tbsp minced garlic, 1 tsp ginger juice
- Mix all ingredients thoroughly
- Prepare Vegetables
- Peel 4 large potatoes and quarter them
- Cut 200g dried radish greens into 5cm pieces
- Fold 10 perilla leaves in half
- Slice 2 cheongyang peppers and 1 red pepper diagonally
- Add Seasoning and Simmer
- After 1 hour, add the seasoning paste to the broth
- Add potatoes and simmer on medium for 20 minutes
- When potatoes are almost done, add radish greens
- Simmer 10 more minutes until greens are tender
- Add Perilla Powder
- Add 5 tbsp perilla seed powder for nutty flavor
- Add perilla leaves and green onion
- Simmer 5 more minutes to blend flavors
- Taste and adjust with salt or fish sauce
- Finish and Serve
- Top with sliced peppers
- Serve in the pot at the table
- Enjoy hot with steamed rice
- Add rice to remaining broth for a delicious finish
食谱备注:
- Soak bones thoroughly to remove blood - at least 2 hours, preferably overnight for best results.
- Adding green onion, garlic, and ginger when blanching helps remove gamey odors.
- Don't overcook potatoes or they'll fall apart - reduce heat when nearly done.
- Perilla seed powder is essential - use generously for authentic restaurant flavor.
- Dried napa cabbage can substitute for radish greens.
- Add more cheongyang peppers or gochugaru for extra heat.
- Add instant noodles to the remaining broth for a delicious treat.
- Reheating the next day makes it even more flavorful as seasonings penetrate deeper.
配料:
Serving size
Main Ingredients
- pork spine bones 1.5kg
- potatoes 4large
- dried radish greens (or napa cabbage) 200g
- leaves 10perilla
Broth Ingredients
- water 3L
- green onion 2stalks
- onion 1
- garlic 15cloves
- ginger 1piece
Seasoning Paste
- gochugaru (Korean red pepper flakes) 4tbsp
- doenjang (soybean paste) 1.5tbsp
- gochujang (red pepper paste) 1tbsp
- soup soy sauce 3tbsp
- fish sauce 2tbsp
- minced garlic 2tbsp
- ginger juice 1tsp
Finishing
- perilla seed powder 5tbsp
- peppers 2cheongyang
- pepper 1red
- to taste salt