Rich and Savory Gamjatang (Pork Bone Stew)
Homemade Gamjatang Recipe: Deep, Umami-Rich, and Perfect for Group Meals
Let’s make a hearty and flavorful Gamjatang! This recipe delivers a deeply savory and satisfying broth, packed with tender pork and vegetables. It’s a perfect comfort food for any occasion.
Pork Bone Broth Ingredients
- 20kg pork neck bones
- 1 large bowl soju (for removing odor)
- 3 onions, roughly chopped
- 3 large leeks, roughly chopped
- 3 thumb-sized pieces of minced ginger
- 1 handful whole black peppercorns
- 3 bay leaves
Seasoning for Wilted Greens (Ugeoji)
- 6kg napa cabbage or crown daisy greens, blanched and prepared
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 3 Tbsp fish sauce
- 2 Tbsp minced garlic (generous amount)
- 4 Tbsp gochugaru (red chili flakes)
- Pinch of black pepper
- 1 Tbsp Dashida (optional, for enhanced flavor)
Additional Gamjatang Ingredients
- 2 Tbsp chili oil
- 19-20 medium potatoes, peeled and cut into large chunks
- 2 large bowls perilla seed powder (deulkkae garu)
- Salt to taste
- 1/2 bunch leeks, cut into large pieces
- Red chili peppers to taste, sliced
- Beefsteak plant (buchu) to taste, chopped
- Perilla leaves (kaennip) to taste, julienned
- 6kg napa cabbage or crown daisy greens, blanched and prepared
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 3 Tbsp fish sauce
- 2 Tbsp minced garlic (generous amount)
- 4 Tbsp gochugaru (red chili flakes)
- Pinch of black pepper
- 1 Tbsp Dashida (optional, for enhanced flavor)
Additional Gamjatang Ingredients
- 2 Tbsp chili oil
- 19-20 medium potatoes, peeled and cut into large chunks
- 2 large bowls perilla seed powder (deulkkae garu)
- Salt to taste
- 1/2 bunch leeks, cut into large pieces
- Red chili peppers to taste, sliced
- Beefsteak plant (buchu) to taste, chopped
- Perilla leaves (kaennip) to taste, julienned
Cooking Instructions
Step 1
# Parboiling the Pork Neck Bones: First, soak the 20kg of pork neck bones in cold water to remove any blood. After draining, place the bones in a large pot, add 1 large bowl of soju, and bring to a boil. Parboil for about 10 minutes. This step is crucial for removing any gamey odors and impurities, ensuring a cleaner-tasting broth.
Step 2
This is what the pork neck bones look like after the initial parboiling.
Step 3
Rinse the parboiled pork neck bones thoroughly under running water to remove any remaining blood or scum. A meticulous rinse will result in a clearer, more refined broth.
Step 4
# Making the Pork Bone Broth: Place the cleaned pork neck bones back into a large pot. Add enough water to generously cover the bones. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for at least 1 hour to extract the flavorful broth.
Step 5
While the broth is simmering, add 3 onions, 3 large leeks, and 3 thumb-sized pieces of minced ginger. To further enhance the flavor and remove any residual odor, place 1 handful of whole black peppercorns and 3 bay leaves into a mesh bag or cheesecloth and add it to the pot. Skim off any impurities or excess oil that rise to the surface during cooking to maintain a clear broth.
Step 6
The broth and pork neck bones after simmering for approximately 1 hour and 20 minutes.
Step 7
Remove the mesh bag containing the aromatics and peppercorns. Carefully take out the pork neck bones as well. Be mindful not to overcook the bones, as the meat can detach and make the broth cloudy. Removing them at the right time is key.
Step 8
Here are the pork neck bones removed from the broth. You can separate the meat from the bones or add them back as they are.
Step 9
For an even richer and more savory broth, consider adding pre-made pork bone broth (sago-guk) or anchovy broth at this stage. Supplementing the broth will add significant depth and complexity to your Gamjatang.
Step 10
# Preparing the Seasoned Greens (Ugeoji): Now, let’s prepare the seasoning for the wilted greens, which will add a wonderful depth of flavor to the stew. Combine the blanched napa cabbage or crown daisy greens (6kg total) in a large bowl.
Step 11
Add 1 tablespoon of doenjang. Using too much doenjang can make the broth taste heavy or muddy, so use it judiciously.
Step 12
Mix in 1 tablespoon of gochujang for a pleasant spicy kick.
Step 13
Add 3 tablespoons of fish sauce to enhance the savory notes.
Step 14
Generously add 2 tablespoons of minced garlic. This will infuse the greens with a wonderful aromatic quality.
Step 15
Incorporate 4 tablespoons of gochugaru for a vibrant color and spiciness, and a pinch of black pepper to round out the flavor profile.
Step 16
Add 1 tablespoon of Dashida for an extra boost of umami. While it significantly enhances the flavor, you can omit it if you prefer not to use MSG-based seasonings.
Step 17
Thoroughly mix all the ingredients, massaging the seasoning into the greens. This pre-seasoning allows the flavors to meld and deepen before cooking, contributing to a more profound taste in the final stew.
Step 18
# Cooking the Gamjatang: Now it’s time to bring everything together and cook the delicious Gamjatang. Add the pre-seasoned wilted greens to the flavorful pork bone broth.
Step 19
Stir in 2 tablespoons of chili oil. This adds another layer of savory depth and a subtle heat, elevating the overall flavor of the stew.
Step 20
Add the 19-20 medium potatoes, cut into large chunks, and let the stew simmer for about 20 minutes, or until the potatoes are tender. The broth will reduce slightly as the potatoes cook; feel free to add a little more water if needed.
Step 21
Once the potatoes are almost cooked through, stir in 2 large bowls of perilla seed powder (deulkkae garu). This powder will thicken the broth and impart a nutty, rich flavor. At this point, adjust the seasoning with salt if necessary. You can also add more black pepper if desired.
Step 22
An additional tablespoon of perilla seed powder was added to further enhance the rich and nutty flavor! The amount of perilla seed powder can be adjusted to your preference.
Step 23
Finally, add the thickly sliced leeks and sliced chili peppers (if using) and let the stew simmer for a few more minutes. Once the potatoes are perfectly tender, your delicious Gamjatang is ready!
Step 24
Ladle the cooked pork neck bones into serving bowls. Artfully arrange the pre-chopped beefsteak plant and julienned perilla leaves on top. Pour the hot, savory Gamjatang broth generously over everything for a stunning presentation.
Step 25
And there you have it – a complete, delicious Gamjatang! This recipe, ‘Rich Pork Neck Bone Gamjatang’ from Hyangcook’s group meal collection, is perfect for sharing with family and friends. Enjoy your meal! ♥
