- • Best for making soup bases
- • Please note that the earliest delivery date will be "+2" days from the order date.
- Freshness Guarantee for Online Orders:
- • We pick the freshest item(s) and deliver to your doorstep
- • Opt for a refund within 3 days of delivery if your items are not delivered fresh
- • Check out our refund policy for fresh in the T&C for more details
Country/place of Origin
- How to make Pork Bone Soup (Gamjatang):
- 1. Soak the pork bones in cold water for at least 1 hour (to get rid of any excess red liquid that looks like blood). Drain away the water. (Change the water every 15 mins if possible)
- 2. Boil the bones for 10 minutes over medium high heat. Drain away the water and rinse the bones in cold running water.
- 3. Simmer the bones and with 7 cups of water and onions, green onion, garlic, ginger & pepper on low heat for 1.5 hour in another pot, covered.While the bone broth is simmering:4. Boil the potatoes in a separate pot over medium high heat until it is almost cooked. Drain away the water and set aside the potatoes until needed.
- 5. Parboil the napa cabbage in a separate pot with some salt for 1 to 2 minutes. Drain away the water and cool down the leaves. Tear down each leaf length ways with your hands.
- 6. Sieve the pork broth (from step 3) through a strainer into another pot. Boil the pork bones, potatoes, cabbage leaves and *seasoning over medium high heat until the potatoes are completely cooked (10 to 15 minutes)
- 7. Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, crown daisy leaves, perilla leaves, and green chilies) and the ground sesame seeds into the pot and boil for a further 1 to 2 mins until they soften. Serve warm with steamed rice.*Seasoning: Korean chilli flakes, Korean soybean paste, rice wine, minced garlic, Korean chilli paste, Korean fish sauce, water, minced ginger, pepper
- • To maintain its optimum quality for longer, store the item(s) whole in the fridge at 0°C - 4°C
- • Best consumed within 2 days of delivery
Bulan island has the largest pig farm in South East Asia with a standing population of 250,000 pigs. It’s the only farm that is approved by AVA to export live pigs to Singapore for the past 17 years. Singapore imports around 1,100 pigs daily from Bulan island with estimated weight about 90kg each.