Rich and Tender Pork Back-bone Stew (Gamjatang)
Easy-to-Follow, Deliciously Tender Gamjatang Recipe for the Whole Family
By omitting a few ingredients from our previous fiber-focused recipe, you can create a deeply flavorful Gamjatang right at home. The precise timing in each step means you can set alarms for a truly stress-free cooking experience. Perfect for a warming meal on a chilly day, this Gamjatang is sure to be a hit!
Essential Ingredients
- 2kg pork back-bones
- 3 medium-sized shiitake mushrooms
- 1 pack enoki mushrooms
- 2 medium-sized potatoes
- 500g napa cabbage greens (ugeoji)
- 1/2 stalk green part of a leek
- 5 Tbsp perilla powder (deulkkae garu)
- 1 Tbsp minced garlic
- 8 perilla leaves
Pre-boiling the Pork Back-bones
- 4 bay leaves
- 1 cup soju (200ml)
Broth Ingredients for Boiling Back-bones
- 2L water
- 1 onion
- 8 cloves garlic
- 1/2 stalk white part of a leek
- 1 piece ginger (thumb-sized)
- 10 whole black peppercorns
- 1 Tbsp doenjang (soybean paste)
Flavorful Seasoning Paste
- 3 Tbsp gochugaru (red pepper flakes)
- 2 Tbsp minced garlic
- 1/2 Tbsp ginger powder
- 1.5 Tbsp salted shrimp (with liquid)
- 2 Tbsp soup soy sauce (guk-ganjang)
- A pinch of black pepper
Optional Additions
- 3 cheongyang peppers (optional)
- 4 bay leaves
- 1 cup soju (200ml)
Broth Ingredients for Boiling Back-bones
- 2L water
- 1 onion
- 8 cloves garlic
- 1/2 stalk white part of a leek
- 1 piece ginger (thumb-sized)
- 10 whole black peppercorns
- 1 Tbsp doenjang (soybean paste)
Flavorful Seasoning Paste
- 3 Tbsp gochugaru (red pepper flakes)
- 2 Tbsp minced garlic
- 1/2 Tbsp ginger powder
- 1.5 Tbsp salted shrimp (with liquid)
- 2 Tbsp soup soy sauce (guk-ganjang)
- A pinch of black pepper
Optional Additions
- 3 cheongyang peppers (optional)
- 3 Tbsp gochugaru (red pepper flakes)
- 2 Tbsp minced garlic
- 1/2 Tbsp ginger powder
- 1.5 Tbsp salted shrimp (with liquid)
- 2 Tbsp soup soy sauce (guk-ganjang)
- A pinch of black pepper
Optional Additions
- 3 cheongyang peppers (optional)
Cooking Instructions
Step 1
Begin by soaking the pork back-bones in cold water for about 2 hours to remove any blood. Rinse them thoroughly under running water. In a large pot, add enough water to cover the back-bones, along with the bay leaves and soju. Bring to a boil, then add the back-bones and pre-boil for about 10 minutes to remove impurities. Drain and rinse the back-bones again under cold water. Now, in the same pot, add the rinsed back-bones and all the ‘Broth Ingredients for Boiling Back-bones’ (2L water, 1 onion, 8 cloves garlic, 1/2 stalk white leek, 1 piece ginger, 10 black peppercorns, 1 Tbsp doenjang). Bring to a boil over high heat, then reduce to medium-low heat and simmer for 1.5 hours until the back-bones are tender. This process removes any gamey odor and results in a clear, delicious broth.
Step 2
Prepare the napa cabbage greens (ugeoji) by trimming any tough stems and washing them thoroughly. Blanch the ugeoji in boiling water for about 10 minutes until softened. Drain the blanched ugeoji, rinse under cold water, and squeeze out as much excess water as possible. In a bowl, combine the squeezed ugeoji with the ‘Flavorful Seasoning Paste’ (3 Tbsp gochugaru, 2 Tbsp minced garlic, 1/2 Tbsp ginger powder, 1.5 Tbsp salted shrimp, 2 Tbsp soup soy sauce, pinch of black pepper). Mix well, massaging the seasoning into the greens. Cover and refrigerate to allow the flavors to meld.
Step 3
After 1.5 hours of simmering, remove the cooked pork back-bones from the broth and set aside. Strain the broth through a fine-mesh sieve to get a clear liquid. Add the shiitake mushrooms, the seasoned ugeoji, and the cubed potatoes to the clear broth. Bring back to a boil, then simmer for about 5 minutes, allowing the potatoes to begin cooking. Now, carefully add the rinsed, pre-boiled back-bones back into the pot. Cover and let it simmer gently for another 1.5 hours. This slow cooking allows the meat to become incredibly tender and infuses the broth with deep flavor. (Consider setting a timer!)
Step 4
After the second 1.5-hour simmering period, add the enoki mushrooms (trim off the base and separate). Cook for about 3 minutes until the enoki mushrooms are tender. Finally, add the thinly sliced perilla leaves and the diagonally sliced green part of the leek for added aroma and freshness. Stir in the remaining 1 Tbsp of minced garlic to boost the savory notes.
Step 5
Check the consistency of the stew. In a separate bowl, dissolve the perilla powder (deulkkae garu) in a little broth until smooth, then stir it into the main pot. Simmer for an additional 2-3 minutes until the broth thickens and develops a rich, nutty flavor. Taste the stew and adjust seasoning if needed. You can use salt, or add a bit more salted shrimp or soup soy sauce. Once the flavors have melded beautifully, your hearty and delicious Gamjatang is ready to be enjoyed. It’s the perfect comfort food to pair with a bowl of rice!
