Main ingredients 🥩
pork shoulderwhole peppercornsradishgreen oniononiongreen chili peppergingerbeef dashishrimp pastered pepper powder
Ttukdak Hyung's Pork Gomtang
Pork shoulder simmered with radish, green onion, and whole peppercorns to create a rich and clear broth for pork gomtang.
🙋 Recommended for
- ⭐ Recommended for those seeking a hearty meal with a rich and clear broth.
- ⭐ Perfect for anyone wanting to make deep-flavored gomtang at home using pork shoulder.
- ⭐ Ideal for those who enjoy nourishing, warming soups especially during cold weather.
Ingredients needed 🛒3 servings
- water : 5L
- pork shoulder : 3.5kg
- whole peppercorns : 10g
- radish : 400g
- green onion : 100g
- onion : 70g
- green chili pepper : 20g
- ginger : 20g
- salt : 20g
- beef dashi : 1 spoon
- salt : 1 spoon
- green chili pepper : 40g
- shrimp paste : 1 large spoon
- red pepper powder : 4 spoons
- sesame oil : 2 spoons
- minced garlic : 1 large spoon
Recipe 🍳
- Wipe off the blood from the pork shoulder using kitchen paper, then remove the connective tissue.
- Place 5L of water, 3.5kg of pork shoulder, 10g of whole peppercorns, 400g of radish, 100g of green onion, 70g of onion, 20g of green chili pepper, 20g of ginger, and 20g of salt into a pot, and simmer for 2 hours. Continuously add water as needed to maintain a total volume of 5L.
- After 2 hours, remove the meat and solids. Wrap the meat and refrigerate it along with the broth overnight.
- The next day, slice the meat thinly. Skim off the fat from the broth, then add 1 spoon of beef dashi and 0.5 spoon of salt to adjust seasoning.
- Place the thinly sliced pork on top of hot rice, pour the hot broth over it, and sprinkle with green onion to finish.
- Grind together 40g of green chili pepper, 1 large spoon of shrimp paste, 4 spoons of red pepper powder, 2 spoons of sesame oil, and 1 large spoon of minced garlic to make a dipping sauce. Mix this sauce into the broth or serve it on top of the meat for an even more flavorful experience.
- Simmer cleaned pork shoulder with whole peppercorns, radish, green onion, onion, ginger, and other ingredients for 2 hours to make a rich broth.
- Refrigerate the cooked meat and broth overnight to remove fat. Slice the meat thinly and season the broth accordingly.
- Place thinly sliced pork on warm rice, pour hot broth over it, and finish by adding green onion and the dipping sauce.
Cooking tips 💡
- After simmering the pork shoulder, strain out the fat from the broth and reheat it with the thinly sliced meat to preserve a clear, savory flavor.
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