Eonam Teacher Ryu Soo-young’s Pork Bone and Potato Stew (Gamjatang)
Eonam Teacher Ryu Soo-young’s Pork Bone and Potato Stew (Gamjatang)
A Detailed Gamjatang Recipe by Ryu Soo-young, Featured on ‘Pyeonstorang’
We made gamjatang using pork neck bones before and found it to be incredibly cost-effective. So this time, I bought another 1kg and tried making it with the Eonam Teacher’s recipe. It’s a truly satisfying dish that’s perfect for a hearty meal.
Main Ingredients- Pork neck bones 1kg
- Bean sprouts 300g
- 1 large green onion, cut into large pieces
- 20 perilla leaves, washed
- 2 potatoes, peeled and cut into large chunks
- 200g boiled napa cabbage (or young cabbage)
Seasoning- Gochujang (red chili paste) 2 Tbsp
- Doenjang (soybean paste) 3 Tbsp
- Minced garlic 2 Tbsp
- Minced ginger 1/2 Tbsp
- Gochugaru (red chili powder) 2 Tbsp
- Perilla oil 1/2 cup
- Gochujang (red chili paste) 2 Tbsp
- Doenjang (soybean paste) 3 Tbsp
- Minced garlic 2 Tbsp
- Minced ginger 1/2 Tbsp
- Gochugaru (red chili powder) 2 Tbsp
- Perilla oil 1/2 cup
Cooking Instructions
Step 1
First, soak the pork neck bones in cold water for about 30 minutes to remove any blood. Properly draining the blood is crucial for a clean-tasting gamjatang without any gamey odors.
Step 2
Place the drained pork neck bones in a pot with plenty of water and boil for about 1 hour and 30 minutes. For the first 10 minutes, keep the lid off to help release any impurities and odors. Once it comes to a rolling boil, cover the pot and reduce the heat to a simmer, allowing the bones to cook thoroughly until tender.
Step 3
Now, let’s make the essential seasoning paste for a delicious gamjatang! In a bowl, combine 2 Tbsp gochujang, 3 Tbsp doenjang, 2 Tbsp minced garlic, 1/2 Tbsp minced ginger, and 2 Tbsp gochugaru. Add about 1 ladleful of the pork bone broth you’ve been simmering and mix everything well. Pre-mixing the seasoning will result in a deeper, richer flavor.
Step 4
After simmering for 1 hour and 30 minutes, carefully remove the pork neck bones and set them aside. Add 1 liter of fresh water to the remaining broth in the pot to adjust the liquid volume.
Step 5
Stir about 2/3 of the prepared seasoning paste into the added water until it’s well dissolved. Once the seasoning is incorporated, add the chunky potatoes, washed bean sprouts, prepared boiled cabbage, and large pieces of green onion. Bring it to a boil over high heat.
Step 6
Once the stew is boiling, pour in 1/2 cup of perilla oil, cover the pot, and continue to cook over high heat for about 20 minutes. This will allow all the ingredients to become tender and the broth to reduce slightly. The nutty aroma of perilla oil will further enhance the flavor of your gamjatang.
Step 7
It’s time to enjoy! Transfer the simmered pork neck bones and the delicious broth with vegetables into a tabletop hot pot. Generously top with fresh perilla leaves. Simmer at the table and savor your homemade gamjatang. You can add the remaining seasoning paste to adjust the taste to your preference.
