Description

OTTOGI Black Pepper Powder 20g/100g

Once referred to as “Black Gold” and the “King of Spices”, Black pepper is now one of the most commonly used species in the world.

High levels of antioxidants, anti-inflammatory properties and the ability to lower cholesterol levels are just some of the health benefits that have been used commonly for thousands of years. Used in ancient medicine due to its high concentration of beneficial plant compounds, Black Pepper is made from the ground-down dried berries of the Piper nigrum vine.

The versatility of Ottogi’s Black Pepper Powder brings a sharp, mildly spicy flavour that goes well with many dishes. Distinctively softer in taste and finer in texture, unlike the common black pepper, Korean Black Pepper is used to enhance the flavours of the dish without leaving a pronounced black pepper taste or appearance.

Spicy Pork Bone Soup (Gam Ja Tang)

• 3 lb 5 oz Pork Neck Bone
• 3 Onion (Medium)
• 4 Potato
• 2 tbs Garlic (minced)
• 2 tbs Ginger (minced)
• 1 tbs Maeil Soybean paste (Doenjang)
• 6 tbs Gochugaru, Korean Hot Pepper Flakes
• 3 Green Onion
• 2 tsp Salt
• 11 cups Water
• ½ tsp Ottogi Black Pepper Powder

1. Soak pork bones in cold water for 1 hour and rinse. Place the bones in a large pot and add enough cold water so that the bones are submerged in the water. Bring it to boil. Throw away the water and wash the bones thoroughly in running water.

2. Peel, wash potatoes and cut into quarters. In a separate pot, boil potatoes in water with a pinch of salt. When potatoes are fully cooked, drain all the water and leave them on the side.

3. Peel and slice 3 onions. Mince garlic and ginger to yield 2 tablespoons each. Wash and cut 2 green onions into 1” length. Chop 1 green onion finely for garnish.

4. In a large pot, place the pre-boiled and rinsed pork bones and add 11 cups of cold water. Bring it to boil with a lid. Remove foam forming on top.

5. Add 2 tablespoons of minced garlic, 2 tablespoons of minced ginger, 6 tablespoons of red chili pepper flakes (4 tbs for medium spiciness), 1 tablespoon of soy bean paste, sliced onions, 1”-length green onions, 2 teaspoons of salt and ½ teaspoon of black pepper. *(OPTIONAL) Add 200g of rinsed kimchi or blanched Korean baby cabbage if you like. Tear it the long way to form long thin strips.

6. Keep boiling with a lid for another 10 minutes on HIGH heat.

7. Reduce the heat to MEDIUM and boil with lid for 10 minutes. Then, reduce again to low heat and boil with lid for another 20 minutes. Taste your soup and season (add salt or water depending on how salty it is.)

8. Add the cooked potatoes in the soup. Don’t stir it too much. Potatoes will break down. Boil with lid for 5 min.

9. Serve in a bowl. Top with chopped green onions. If you are using a stone bowl, cook the soup in a stone bowl for 5 min for the stone bowl to stay hot during the meal.