How long to cook kamjathan?
Cooking the soup will take 3 hours, of which boiling will take 1 hour.
How to cook kamjathan
Products
Pork ribs with meat – 1 kilogram
Potato – 3 pieces
Onions – 1 piece
Dried shiitake mushrooms – 2 pieces
Chinese cabbage – 500 grams
Buchu (Asian onion) – 3 pieces
Soy sprouts – 2,5 cups
Shiso (perilla) – 10 sheets
Chives – 2 stalks
Garlic – 7 cloves
Dried red chillies – 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. Wash Chinese cabbage and perilla leaves in plenty of water and cut
in pieces measuring 3 by 4 centimeters.
5. Cut green and Asian onions into 7 cm pieces.
6. Rinse the soybean 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, paprika, 1 tablespoon of ginger, 2 tablespoons of soy sprouts and shiitake mushrooms.
10. Bring 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, take the capsicum 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.
Delicious facts
– 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 recipe for kamjathan, the main ingredient was pork back, not pork ribs.
– The name Kamjatkhana comes from the Korean word “Kamja”, which in Russian means potato and at the same time is close in meaning to the word for pork back.
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