Instant Pot Gamjatang (Pork Bone Soup)

I love Korean food , and I crave for it everyday.  During Winter months, tofu stew and gamjatang is the best meals to have. So I decided to use my Instant pot and make  Gamjatang , recipe adapted from HelloJaniceBakes.

You might have been hearing a lot of people talking about Instant Pot. What is it?

Instant Pot is a Canadian brand. They designed their Programmable Pressure Cooker with the objective of being safe and convenient.  This pressure cooker helps you make the most of your time in the kitchen.

The one I have is model IP-Duo60, 6qt-7 in 1 cooker. It’s on sale now for $79CAD!

The 6quarts 7 in 1 cooker means it features 7 ways to cook plus 14 built smart programs that let you choose your dish with the push of a button.

You can use it as a pressure cooker, sauté/browning, slow cooker, rice cooker, steamer, warmer and yogurt maker!

I know many people who bought more than one instant pots and replaced many of their kitchen appliances with it. It’s definitely safe  and dependable as it has 10 foolproof safety mechanisms. A relieve for a paranoid person like me!!! After using it a few times, i got comfortable with it and it’s really no big deal!

Here is the recipe for making the GamJaTang:

I am sorry I don’t have paragraph by Paragraph description of how to make a dish. In my opinion, when I go on a page for recipe, i  usually like to scroll straight down to the ingredients and directions on how to make the dish. I don’t know why there has to be pages and pages of information written on the page…i don’t usually read the whole page. That is why for mine, i just write out the recipe directly.

Just as a tip,  I  find that the taste is better on the 2nd day after making the Pork Bone Soup. The spices and flavors are soaked in the Napa cabbage, the potatoes, and it is more flavorful. So If you have left overs, reheat again on the instant pot and it has so much more flavor! I love it!

Instant Pot Pork Bone Soup (Gamjatang)

4-6 Servings

Total time needed to make this recipe: Approx 2 hours including prep and cooking.

 Pork Bone Broth

• 2.5-3 pounds of pork neck bones
• 1 oz ginger sliced
• 2 tablespoons doenjang (Korean soybean paste)
• 1 medium onion sliced
• 1 tablespoon dried chili flakes
• 6 cups water
• 12 oz napa cabbage sliced lengthwise
• 3 medium potatoes peeled
• 4 green onions washed and cut 2in long
• 1 green onion chopped for garnish

Seasoning Paste

• 6 garlic cloves minced
• 3 tablespoons gochugaru (Korean hot pepper flakes)
• 1 tablespoon gochujang (Korean hot pepper paste)
• 3 tablespoons fish sauce
• 1/2 teaspoon ground black pepper
• 1/4 cup water

Directions

1. 1. Soak pork bones for a minimum of 30 mins.
      
   2. Bring a pot of water to a boil. Blanch the pork bones for 7 minutes.
   3. Strain the bones and rinse each bone under cold water. Place the bones into the Instant Pot.
   4. Add in ginger, Korean soybean paste, onions, dried chili flakes, and 6 cups of water until ingredients are just covered.

       
   5. Pressure cook on Manual at high pressure for 30 minutes. Natural release for 20 minutes.
   6. While the broth is cooking, make the seasoning paste. Combine garlic, Korean hot pepper flakes, Korean hot pepper paste, fish sauce,  ground black pepper and 1/4 cup water. Stir to combine.
   7. After natural release, open the lid, and Add the seasoning paste,  potatoes, bean sprouts, Napa cabbage, green onions in the pot.

1.       8. Pressure cook on Manual at high pressure for 5 minutes. Immediately quick               release.

               9. Serve with chopped green onion as garnish.

10. Serve with rice.

Pork Bone Soup ..My bowl of rice is not in the picture. You also have an option of using purple rice.

GamJaTang