Braise Pork Bones Soup with Napa Cabbage and Perilla Oil (Ryu Soo-jung’s Style)
Braise Pork Bones Soup with Napa Cabbage and Perilla Oil (Ryu Soo-jung’s Style)
Ryu Soo-jung’s Ultimate Gamjatang Recipe! A hearty pork backbone stew featuring young Napa cabbage and perilla oil, perfect as a side dish with soju.
While I usually cook Gamjatang with aged kimchi, this time I tried a recipe inspired by Ryu Soo-jung, using plenty of young Napa cabbage instead of dried radish greens. This version boasts a deep, refreshing flavor enhanced by the subtle aroma of perilla oil.
Main Ingredients- 2kg Pork backbones
- 1 bunch Young Napa Cabbage
- 300g Bean Sprouts
- 2 stalks Green Onions
- 10 sheets Perilla Leaves
- 2 Potatoes
- 90ml Perilla Oil (approx. half a cup)
Seasoning- 2 Tbsp heaped Gochujang (Korean chili paste)
- 6 Tbsp heaped Doenjang (Korean soybean paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 2 Tbsp heaped Gochujang (Korean chili paste)
- 6 Tbsp heaped Doenjang (Korean soybean paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
Cooking Instructions
Step 1
First, trim the young Napa cabbage. Bring a pot of water to a rolling boil with 3 tablespoons of salt. Add the bunch of young Napa cabbage and blanch for about 3-5 minutes. Reserve the blanched water; it will be used to parboil the pork backbones. Blanching the cabbage briefly removes its raw taste and makes it tender.
Step 2
Drain the blanched young Napa cabbage and let it cool slightly. Squeeze out excess water thoroughly by hand. If the stems are tough, gently press them to soften. Rinse lightly under cold water and squeeze out any remaining water. This prepared cabbage will add a refreshing taste to the Gamjatang.
Step 3
Soak the pork backbones in cold water for about 30 minutes to remove any blood. Properly draining the blood is crucial for a clean-tasting broth without gamey odors.
Step 4
After draining, parboil the pork backbones in the water used to blanch the Napa cabbage for about 5 minutes. Once parboiled, rinse the backbones thoroughly under running cold water to remove any remaining impurities and blood.
Step 5
Wash the 2 green onion stalks and slice them diagonally, about 1cm thick. Green onions add a refreshing flavor to the Gamjatang.
Step 6
Wash the perilla leaves, remove the stems, and cut them in half. Perilla leaves are added at the end for their fragrant aroma, so it’s good to have a generous amount.
Step 7
In a large pot, add 6 liters of water and the cleaned pork backbones. Initially, bring it to a boil over high heat with the lid off to skim off any foam and impurities. Once the water is boiling vigorously, cover the pot, reduce the heat to medium-low, and simmer for about 1 hour and 30 minutes to create a rich pork backbone broth.
Step 8
While the pork backbones are simmering, let’s make the flavorful seasoning paste. In a bowl, combine 2 heaped tablespoons of Gochujang, 6 heaped tablespoons of Doenjang, 4 tablespoons of Gochugaru, 3 tablespoons of minced garlic, and 1 tablespoon of minced ginger. Add about a ladleful of the simmering pork backbone broth and mix thoroughly until well combined. This seasoning paste is key to the deep flavor of the Gamjatang!
Step 9
Remove the pork backbones from the rich broth and set them aside. Add 1 liter of fresh water to the remaining broth in the pot. Dissolve the prepared seasoning paste well. It’s recommended to add about two-thirds of the seasoning paste first, adjusting the taste later if needed. Now, add the blanched young Napa cabbage, sliced green onions, bean sprouts, and roughly chopped potatoes to the pot. Bring it to a boil over high heat.
Step 10
Once everything is simmering together, generously drizzle in about half a cup (90ml) of perilla oil. The nutty aroma of the perilla oil will further deepen the flavor of the Gamjatang. After adding the perilla oil, cover the pot and continue to boil over high heat for about 20 minutes, allowing the flavors to meld into the ingredients.
Step 11
Transfer the finished Gamjatang to a serving pot. Top generously with the prepared perilla leaves and enjoy as it simmers. Experience Ryu Soo-jung’s Gamjatang, a delightful blend of the refreshing taste of young Napa cabbage and the nutty richness of perilla oil, perfect for a hearty home-cooked meal!
