Hearty Pork Back-Bone Stew (Gamjatang) π₯
Hearty Pork Back-Bone Stew (Gamjatang) π₯
Gamjatang with Whole Onion for Deep Flavor: Make it Richly at Home!
If you find restaurant portions of Gamjatang to be too small, let’s make a generous serving at home with fresh pork back-bones! The whole onion simmered in the pot adds the ultimate umami and depth of flavor. Complete a satisfying meal that the whole family will enjoy.
Main Ingredients- 1.5 kg Pork back-bones
- 4 Potatoes
- 1/3 head Well-fermented Kimchi (Mugeunji)
- 2 cups Soju (for removing pork odor)
- 1 Onion
- 1 stalk Green onion
- 8 cloves Garlic (whole)
- 3 cm Ginger
- 1-4 Cheongyang chili peppers (to taste)
Seasoning Paste- 1 Tbsp Doenjang (Soybean paste)
- 1 Tbsp Gochujang (Red chili paste)
- 3 Tbsp Gochugaru (Red chili flakes)
- 5 Tbsp Perilla seed powder
- 5 Tbsp Guk-ganjang (Soup soy sauce)
- 3 Tbsp Fish sauce (Myeolchi Aekjeot)
- 2 Tbsp Mirin (Rice wine for cooking)
- 2 Tbsp Minced garlic
- 1 Tbsp Doenjang (Soybean paste)
- 1 Tbsp Gochujang (Red chili paste)
- 3 Tbsp Gochugaru (Red chili flakes)
- 5 Tbsp Perilla seed powder
- 5 Tbsp Guk-ganjang (Soup soy sauce)
- 3 Tbsp Fish sauce (Myeolchi Aekjeot)
- 2 Tbsp Mirin (Rice wine for cooking)
- 2 Tbsp Minced garlic
Cooking Instructions
Step 1
Soak the pork back-bones in cold water and drain the blood for 3-4 hours. Changing the water every 30 minutes will help remove more blood and eliminate any gamey odor more effectively.
Step 2
Place the blood-drained pork back-bones in a pot and pour in 2 cups of soju. With the lid open, simmer over high heat for about 10 minutes to help evaporate impurities and odors from the pork back-bones.
Step 3
Rinse the pork back-bones that were simmered for 10 minutes under running cold water. Thoroughly remove any remaining bits or impurities attached to the bones to achieve a clear and clean broth.
Step 4
Pour enough water to fully submerge the cleaned pork back-bones. Add the whole onion (1), green onion (1 stalk), whole garlic cloves (6), and ginger (3cm). (For convenience when removing, place the garlic in a cheesecloth bag.) Cover with a lid and bring to a boil over high heat for 2 hours until the pork back-bones are tender.
Step 5
While the pork back-bones are simmering, combine all the ingredients for the seasoning paste in a bowl and mix well. After 2 hours of simmering, remove the vegetables used for the broth (onion, green onion, garlic, ginger) from the pot. Add the prepared seasoning paste. Cover with a lid again and simmer over medium-low heat for another 30 minutes, allowing the flavors to meld.
Step 6
After simmering for an additional 30 minutes, add the potatoes (4), cut into large chunks, to the Gamjatang broth. Cook, adjusting the heat as needed, until the potatoes are fully tender.
Step 7
Add the well-fermented kimchi (Mugeunji), washed in water and cut into bite-sized pieces. (If the kimchi is too sour, you can rinse it lightly in water before adding.) Cover with a lid and simmer for another 30 minutes. Finally, add the Cheongyang chili peppers (1-4, depending on your preference) roughly chopped for a spicier kick. Once all ingredients are tender and the broth has thickened to a rich consistency, your tender Gamjatang is ready!
