How much to cook kamjathan?
Cooking the soup will take 3 hours, of which boiling takes 1 hour.
How to cook kamjathan
Products
Pork ribs with meat - 1 kilogram
Potatoes - 3 pieces
Onions - 1 piece
Dried shiitake mushrooms - 2 pieces
Peking cabbage - 500 grams
Buchu (Asian onion) - 3 pieces
Soy sprouts - 2.5 cups
Shiso (perilla) - 10 sheets
Green onions - 2 stalks
Garlic - 7 cloves
Dried red peppers - 1 pod
Dried ginger - 2 tablespoons
Kochukaru (ground red pepper) - 2 tablespoons
Kochudyan (spicy soybean paste) - 1 tablespoon
Fish sauce - 3 tablespoons
Vinegar - 3 tablespoons
Perilla seed powder - 3 tablespoons
How to cook kamjathan
1. Soak pork ribs with meat in cold water for 2 hours.
2. Remove the seeds from the capsicum and cut it (to avoid scalding the skin, it is recommended to use plastic gloves).
3. Peel the onion, potatoes and garlic, finely chop the onion and potatoes, rub the garlic on a fine grater.
4. Rinse Chinese cabbage and perilla leaves with plenty of water and cut
in pieces measuring 3 by 4 centimeters.
5. Cut green and Asian onions into 7 cm pieces.
6. Rinse soy sprouts and squeeze out of water.
7. Pour 2 liters of water into a large saucepan and bring to a boil.
8. Rinse the pork ribs, put them in boiling water and add 1 tablespoon of ginger; cook for 7 minutes.
9. Rinse the boiled meat, remove all excess fat from it and put in a saucepan to the broth along with onions, capsicum, 1 tablespoon of ginger, 2 tablespoons
soy sprouts and shiitake mushrooms.
10. Bring the broth to a boil, add heat and simmer for 1 hour over medium heat.
11.For the sauce, combine garlic, kochukara, Komchudian paste, vinegar, fish sauce and ground perilla seeds in a large bowl.
12. From the saucepan with the broth, remove the chilli and shiitake mushrooms, continue to cook the broth for another 30 minutes. Cut the mushrooms into medium-sized pieces.
13. Put Chinese cabbage, perilla leaves, green and Asian onions, soy sprouts, potatoes, sauce and mushrooms in the finished broth.Boil the soup for 30 minutes.
Fusofacts
- Kamjathan is served in a serving platter, sprinkled with green onions, ground pepper and perilla leaf garnish, with any suitable side dish such as rice and sauerkraut.- In the original kamjathan recipe, the main ingredient was pork back, not pork ribs.
- The name Kamjathana comes from the Korean word "Kamja", which in Russian means potatoes and at the same time is close in meaning to the word for pork backbone.
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Last update Author / Editor - Lydia Ivanova