馬鈴薯排骨湯
- Korean Food Addict
- 2025年6月26日
150 分鐘
故事
馬鈴薯排骨湯的歷史與意義
馬鈴薯排骨湯是將豬脊骨長時間熬煮而成的韓國代表性骨湯。有趣的是，「감자」這個名字可能並非來自馬鈴薯（potato），而是源於古韓語中指代豬脊骨周圍肉的詞彙。
解酒湯之王
馬鈴薯排骨湯作為解酒湯特別受歡迎。濃郁的湯底和軟爛的肉可以安撫腸胃，而蘿蔔乾葉和紫蘇粉則增加了營養價值。在韓國各地都能輕易找到24小時營業的馬鈴薯排骨湯店，可見其受歡迎程度。
地區差異
在全羅道地區，有時稱之為「骨頭解酒湯」，各地的調味比例和配料略有不同。有些地方放很多紫蘇粉增加香味，有些地方則強調辣味。
享用方式
馬鈴薯排骨湯通常是多人分享的食物。整鍋端上桌，趁熱舀著吃，最後在剩餘的湯裡加入米飯或泡麵作為收尾。
烹飪方法:
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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
食譜備註:
- 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