I recently started cooking a lot of korean food because I wanted to get back in touch with my culture, but I couldn’t find any pork shank or knuckle at my grocery stores for this recipe:
https://currypokerhankook.wordpress.com/busan-dwaeji-gukbab-돼지국밥/
I instead got a bunch of pork neck, but would I have to cook it differently? I keep seeing online that shank is typically cooked for longer, so would I have to boil it for less than 8 hours?
by misterblooo
3 Comments
oh sorry i forgot to mention that it’s for dwaeji gukbap
There’s actually a lot of pork neck bone soup (Gamjatang) recipes out there. It’s great stuff, you should definitely make that with the neck bones. The recipe above wants knuckles for the collagen that comes out of them. Gives the soup a thicker broth and more protein. Neck bones should be fine in that too.
It’s awesome that you’re taking on such a labor-intensive dish!
Like others mentioned above, the cut of meat doesn’t matter too much. Wishing you a delicious and successful cooking experience!