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Restaurants›Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup›Meal Set Recipe

Meal Set Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups Meal Set Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups short-grain white rice; 2.4 cups water (for cooking rice); 0.25 tsp salt; 500 g pork shoulder or loin, thinly sliced; 3 tbs soy sauce; 2 tbs brown sugar; 4 cloves garlic, minced; 1 tbs sesame oil; 2 tbs mirin or rice wine; 1 tbs vegetable oil (for frying); 0.5 tsp black pepper; 1 tbs toasted sesame seeds; 2 stalks green onion, thinly sliced (garnish); 1 large English cucumber; 1 tsp kosher salt; 1 tbs vinegar (rice vinegar preferred); 0.5 tsp gochugaru (Korean red pepper flakes) or red pepper flakes; 0.5 tsp sugar; 0.5 tsp sesame oil; 1 clove garlic, minced; 0.5 tsp sesame seeds; 200 g baby spinach; 1 clove garlic, minced; 1 tsp soy sauce; 1 tsp sesame oil; 0.5 tsp sesame seeds; 0.25 tsp salt; 4 cups chicken or vegetable stock; 1 large egg; 0.5 tsp salt

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time1h

Serves4

정식

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Ingredients

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Rice

2 cups short-grain white rice

2 3/8 cups water (for cooking rice)

1/4 tsp Celtic sea salt

Main protein (soy-garlic glazed pork)

1 1/8 lb (500 g) pork shoulder or loin, thinly sliced

3 tbs Aged soy sauce

2 tbs Brown sugar

4 cloves Garlic, minced

1 tbs Toasted sesame oil

2 tbs mirin or rice wine

1 tbs vegetable oil (for frying)

1/2 tsp black pepper

1 tbs toasted sesame seeds

2 stalks green onion, thinly sliced (garnish)

Side 1: Quick cucumber salad (Oi Muchim)

1 large English cucumber

1 tsp kosher salt

1 tbs vinegar (rice vinegar preferred)

1/2 tsp gochugaru (Korean red pepper flakes) or red pepper flakes

1/2 tsp sugar

1/2 tsp Toasted sesame oil

1 clove Garlic, minced

1/2 tsp Sesame seeds

Side 2: Light steamed spinach (Sigeumchi Namul)

7.05 oz (200 g) baby spinach

1 clove Garlic, minced

1 tsp Aged soy sauce

1 tsp Toasted sesame oil

1/2 tsp Sesame seeds

1/4 tsp Celtic sea salt

Soup: Simple clear broth (egg-drop style)

4 cups chicken or vegetable stock

1 large Egg

1/2 tsp Celtic sea salt

1/4 tsp White pepper

1 stalk green onion, thinly sliced

Optional condiments

1 cup kimchi

2 tsp ssamjang or gochujang

Method

Rice

Rinse the rice under cold water until the water runs mostly clear (about 2–3 minutes). Drain.

Combine rinsed rice, 2.4 cups water and 1/4 tsp salt in a medium pot. Let sit 15–30 minutes if time allows for better texture.

Bring to a boil over medium-high heat uncovered. Once boiling, reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed.

Turn off heat and let rice rest, covered, 10 minutes before fluffing with a fork.

Main protein (soy-garlic glazed pork)

Prepare the marinade: in a bowl, mix 3 tbs soy sauce, 2 tbs brown sugar, 2 tbs mirin, 1 tbs sesame oil, 4 minced garlic cloves and 1/2 tsp black pepper until sugar dissolves.

Add the 500 g thinly sliced pork to the marinade, toss to coat, and let sit at room temperature 15–20 minutes or refrigerate up to 2 hours for more flavor.

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. When hot, add marinated pork in a single layer (work in batches if needed) and sear 2–3 minutes without moving to get color.

Flip and cook another 2–3 minutes until pork is cooked through and caramelized. Pour any remaining marinade into the pan and simmer 1–2 minutes until slightly reduced and glossy.

Remove from heat, sprinkle with toasted sesame seeds and sliced green onion. Keep warm until plating.

Side 1: Quick cucumber salad (Oi Muchim)

Thinly slice the cucumber into bite-sized rounds or half-moons. Place in a bowl and sprinkle 1 tsp kosher salt over them. Toss and let sit 10 minutes to draw out moisture.

After 10 minutes, gently squeeze or drain excess water from cucumbers and discard liquid.

Toss cucumbers with 1 tbs rice vinegar, 1/2 tsp sugar, 1/2 tsp gochugaru, 1 minced garlic clove, 1/2 tsp sesame oil and 1/2 tsp sesame seeds. Taste and adjust seasoning. Chill briefly or serve immediately.

Side 2: Light steamed spinach (Sigeumchi Namul)

Bring a pot of water to a boil. Blanch the 200 g spinach for 20–30 seconds until just wilted.

Drain and immediately plunge spinach into ice water to stop cooking. Squeeze out excess water gently and chop into 1–2 inch lengths.

In a bowl, combine spinach with 1 tsp soy sauce, 1 tsp sesame oil, 1 minced garlic clove, 1/2 tsp sesame seeds and 1/4 tsp salt. Mix well and adjust seasoning to taste.

Soup: Simple clear broth (egg-drop style)

Bring 4 cups of stock to a gentle simmer in a small saucepan. Season with 1/2 tsp salt and 1/4 tsp white pepper.

Beat 1 egg lightly in a small bowl. With the stock simmering, stir the soup to create a gentle whirlpool and slowly pour the beaten egg in a thin stream, stirring once to create soft ribbons.

Turn off heat. Taste and adjust seasoning. Ladle into small bowls and garnish with thinly sliced green onion.

Plating and serving

Divide the cooked rice among 4 bowls or plates (about 1/2 cup cooked rice per serving if using 4 servings; adjust to preference).

Place a portion of the soy-garlic pork beside the rice, add a serving of cucumber salad and a portion of seasoned spinach.

Serve the clear egg-drop soup hot alongside, and offer kimchi and ssamjang or gochujang as optional condiments.