Hearty Pork Bone Stew (Gamjatang) Recipe
Hearty Pork Bone Stew (Gamjatang) Recipe
Rich and Healthy Home-Style Pork Bone Stew: A Complete Recipe for Gamjatang (Spicy Pork Back-Bone Stew)
This recipe is a family favorite, praised for its remarkably similar taste to restaurant-quality Gamjatang. The broth is truly exceptional!
Main Ingredients- 3kg Fresh Refrigerated Pork Back Bones (generous portion)
- Dried Napa Cabbage (Muqing Shilaigi, boiled and prepared)
- 2 Green Onions (cut into large pieces)
- 5 Cheongyang Peppers (for a spicy kick)
- 50 Perilla Leaves (use plenty for aroma)
- 10 Tbsp Perilla Seed Powder (for nutty richness)
For Blanching Pork Bones (to remove odor)- 5-6 Bay Leaves (for aromatic flavor)
- 1 Tbsp Whole Peppercorns
- 1 cup Soju (Korean rice wine, to eliminate gamey smell)
Flavorful Seasoning Paste- 7 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Doenjang (fermented soybean paste)
- 3 Tbsp Guk-ganjang (soup soy sauce)
- 4 Tbsp Fish Sauce (anchovy or similar)
- 3 Tbsp Mirin (rice wine for cooking)
- 1.5 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- Pinch of Black Pepper
- 1 Tbsp Dashida (MSG-based soup stock, optional but recommended)
- 1 Tbsp Matsome (seasoned salt, adjust to taste)
- 5-6 Bay Leaves (for aromatic flavor)
- 1 Tbsp Whole Peppercorns
- 1 cup Soju (Korean rice wine, to eliminate gamey smell)
Flavorful Seasoning Paste- 7 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Doenjang (fermented soybean paste)
- 3 Tbsp Guk-ganjang (soup soy sauce)
- 4 Tbsp Fish Sauce (anchovy or similar)
- 3 Tbsp Mirin (rice wine for cooking)
- 1.5 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- Pinch of Black Pepper
- 1 Tbsp Dashida (MSG-based soup stock, optional but recommended)
- 1 Tbsp Matsome (seasoned salt, adjust to taste)
Cooking Instructions
Step 1
The first step to delicious Gamjatang is preparing the pork bones. If using refrigerated bones, soak them in cold water for about 1 hour to remove any blood. Refrigerated bones typically don’t bleed much, but if using frozen bones, soaking for 3-4 hours is recommended to ensure no gamey odor.
Step 2
Squeeze out any excess water from the boiled Napa cabbage (Shilaigi). Set aside. If you don’t have homemade, pre-boiled Shilaigi from the market is also fine.
Step 3
To remove any gamey smell and impurities from the pork bones, bring a large pot of water to a rolling boil with bay leaves and whole peppercorns.
Step 4
Once the water is boiling vigorously, carefully add the soaked pork back bones.
Step 5
Pour in 1 cup of soju and let it boil. Skim off any scum that rises to the surface. Once the meat on the bones turns white, immediately turn off the heat and remove the bones. Be careful not to overcook at this stage, as it can make the meat tough.
Step 6
Rinse the blanched pork bones thoroughly under cold running water. This step is crucial for removing bone fragments and any remaining impurities, ensuring a clear and clean broth.
Step 7
Now, let’s make the flavorful broth. Place the cleaned pork bones in a clean pot. Add 5 liters of water, 2 whole green onions, and 1 tablespoon of doenjang. Bring to a boil over high heat and then simmer for about 1 hour and 30 minutes. Slow simmering will yield a rich, milky broth.
Step 8
While the bones are simmering, prepare the essential seasoning paste for Gamjatang. Combine all the seasoning ingredients listed in the recipe in a bowl and mix well. (Adding Dashida and Matsome is highly recommended for enhanced umami and flavor!)
Step 9
Add the prepared seasoning paste to the boiled Shilaigi.
Step 10
Gently mix and massage the seasoning into the Shilaigi with your hands, allowing it to absorb the flavors. Let it marinate for a short while.
Step 11
After 1 hour and 30 minutes, you’ll notice the broth has turned a rich color and the water level has reduced slightly. The flavorful broth is ready!
Step 12
Wash the perilla leaves thoroughly. If they are large, cut them in half; smaller leaves can be left whole. These add a wonderful aroma at the end.
Step 13
Trim the stems off the Cheongyang peppers and cut them in half. Add more if you prefer a spicier soup.
Step 14
Transfer the pork bones, which have been simmering for 1.5 hours, to a clean pot. (You can strain the broth from the previous pot to ensure a clearer soup.)
Step 15
Arrange the seasoned Shilaigi and the halved peppers over the pork bones in the pot.
Step 16
Pour the strained broth over the bones and Shilaigi, ensuring everything is submerged. Bring back to a boil and continue simmering until the flavors meld and the Shilaigi becomes tender.
Step 17
Let’s make the perilla seed sauce for an extra layer of nutty flavor. While you can add the powder directly, mixing it with a little water beforehand prevents lumps and ensures a smooth texture. (This method is often preferred over adding the powder directly to the stew.)
Step 18
Once the Shilaigi is tender, pour the prepared perilla seed sauce evenly into the stew and mix well. Taste the broth and adjust seasoning with coarse salt or guk-ganjang if needed. (I found the seasoning to be perfect without any adjustments.)
Step 19
Finally, add the perilla leaves and let it simmer for just a minute or two. Your delicious homemade Pork Bone Stew (Gamjatang) is now complete!
Step 20
Serve hot in bowls with rice. 3kg of pork bones yields about 16 substantial pieces and plenty of broth, enough to satisfy a family of five. This is a highly recommended, budget-friendly, and nutritious healthy meal for your family!
