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| ▲ Photo by Kimberly Comeau |
Seasoning
1 kg pork bones
5 cups of water
2-3 cloves of garlic (minced)
1 teaspoon of salt (coarsely ground)
1-2 red or green peppers (use chili peppers if you want more spice)
4 small green onion stalks
1½ -2 cups gosari [fiddleheads] (hydrated), about 1 cup dried
1. Soak dried gosari overnight and then rinse thoroughly. Put in a separate pot and boil for 15 minutes. Drain and set aside in fridge.
2. Boil pork bones for at least one hour. The longer you boil the bones the better the broth will taste.
3. Strain the broth and separate any meat from the bones. Use the meat for the soup. Discard bones.
4. Put broth and meat back into pot. Add garlic and salt and then boil for another 10 minutes.
5. Add gosari, chili peppers and green onion and then remove from heat.
Serves 4
Jeju yukgaejang is very different from yukgaejang found on the mainland. Jeju’s version consists of very few spices and ingredients and was modified to the Jeju lifestyle. Not so long ago Jeju was a very poor island. All their resources and cooking ingredients were found and grown here. When a pig was slaughtered every part was used. If they threw away the bones they thought it was wasteful. Pork bones were boiled sometimes for days to make a delicious soup. Jeju yukgaejang was one of these soups.
This recipe was not hard to put together, although it was time consuming. I choose to boil the bones for three hours and soak the gosari overnight. But once the time-consuming tasks were finished, all that was left to do was to cut the vegetables and voila — yukgaejang!
Boiling pork bones will release some calcium and other minerals into the water. Of course, the longer you boil the bones the more calcium will be extracted. The amount of calcium you get from this method is only a small amount, so I would not rely solely on this as a main source of calcium. Adults need about 1,000 mg a day.
Although, as I was researching calcium extracted from boiling pork bones, I came across a study explaining that if you add vinegar to the boiling process, it will increase the amount of calcium extracted from the bones into the water. 0.5mg is the maximum calcium you will obtain from the broth (1).
Remember adding vinegar to your soup will affect the taste and, of course, the green onion, gosari, green pepper and garlic will contribute to your total vegetable intake.
1. Wang. C, et al Effects of a daidzein-rich soy extract and tea on bone mineral content and bone breaking strength. FASEB J. Vol. 18(5):A921.
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Copyright ⓒ 2009 All materials on this site are protected under the Korean Copyright Law and may not be reproduced, distributed, transmitted, displayed, published
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