Hearty and Spicy Pork Bone Stew (Gamjatang)
Hearty and Spicy Pork Bone Stew (Gamjatang)
Pork Bone Gamjatang: Perfect for a Cold Winter Day
A hearty and flavorful Gamjatang generously packed with tender pork bones and soft potatoes. This stew offers a rich, spicy broth that warms you from the inside out, making it an ideal dish for chilly weather.
Main Ingredients- 2.2kg pork neck bones
- 7L water
- 4 potatoes
- 4 green onions
- 2 onions
- 30+ perilla leaves (깻잎)
- 5 Tbsp perilla seed powder (들깻가루)
- 4 Korean chili peppers (청양고추)
- 1 tsp black pepper
Seasoning Paste- 9 Tbsp soybean paste (된장)
- 2.5 Tbsp red pepper paste (고추장)
- 8 Tbsp red pepper flakes (고춧가루)
- 4 Tbsp minced garlic
- 2 Tbsp beef seasoned broth powder (e.g., Dasida)
- 1 Tbsp MSG (optional)
- 9 Tbsp soybean paste (된장)
- 2.5 Tbsp red pepper paste (고추장)
- 8 Tbsp red pepper flakes (고춧가루)
- 4 Tbsp minced garlic
- 2 Tbsp beef seasoned broth powder (e.g., Dasida)
- 1 Tbsp MSG (optional)
Cooking Instructions
Step 1
First, rinse the pork neck bones under running water and blanch them in boiling water for about 10 minutes to remove impurities and any gamey smell. Drain the bones and rinse them again thoroughly under cold water. This step is crucial for a clean-tasting broth.
Step 2
Place the cleaned pork bones in a large pot. Add enough water (7L) to completely submerge the bones. Ensuring there’s ample water is important for tenderizing the meat and creating a rich broth.
Step 3
Dissolve 9 Tbsp of soybean paste (doenjang) into the water. Bring the pot to a boil over high heat, then reduce to medium-low heat and simmer for 80 minutes. Doenjang helps to tenderize the meat and adds a deep, savory flavor. Covering the pot allows the flavors to meld and the broth to become more concentrated.
Step 4
While the pork bones are simmering, prepare the vegetables for the Gamjatang. Having everything prepped in advance will make the cooking process much smoother.
Step 5
Peel and cut the 4 potatoes into large chunks. Soak them in cold water to remove excess starch. Cut the 2 onions and 4 green onions into large pieces. Wash the 30+ perilla leaves and cut them into quarters. Slice the 4 Korean chili peppers diagonally for a touch of heat.
Step 6
After 80 minutes, add 4 Tbsp of minced garlic, 5 Tbsp of perilla seed powder (deulkkaetgaru), and 2 Tbsp of beef seasoned broth powder (e.g., Dasida) to the simmering broth. Perilla seed powder is key to Gamjatang’s characteristic nutty and rich flavor.
Step 7
In a small bowl, dissolve 2.5 Tbsp of red pepper paste (gochujang) in a little water, then add it to the pot. Add the prepared potatoes next and let them cook. Adding potatoes now will help to thicken the broth and infuse it with their subtle sweetness.
Step 8
Once the potatoes are partially cooked, add the large pieces of onion and the white parts of the green onions. Continue to simmer for another 20 minutes. This allows the natural sweetness of the vegetables to enhance the broth’s flavor.
Step 9
After 20 minutes, add the green parts of the green onions, the diagonally sliced Korean chili peppers, and the quartered perilla leaves to the pot. Adding perilla leaves towards the end preserves their fresh aroma and vibrant flavor.
Step 10
Season with 1 tsp of black pepper, or to your taste. Let the stew simmer for a few more minutes for all the flavors to meld together. Once it’s done, turn off the heat. Your delicious, hearty Pork Bone Gamjatang is ready to be enjoyed! Serve hot and savor the rich broth.
