Spicy and Rich Kimchi Pork Back-bone Stew (Mugeunji Deungbyeo Tang)
Spicy and Rich Kimchi Pork Back-bone Stew (Mugeunji Deungbyeo Tang)
Ultimate Hangover Cure & Soul Food: Mugeunji Deungbyeo Tang
On a chilly, damp weekend, I decided to make a nourishing meal for the family: Mugeunji Deungbyeo Tang. This hearty, warm stew, made with pork back-bones costing around 10,000 KRW, features a deeply savory broth enhanced by the tangy flavors of aged kimchi. It’s perfect for warming up on a gloomy day and is sure to satisfy.
Main Ingredients- Pork back-bones (around 1kg, worth 10,000 KRW)
- Water 5 liters
- Scallions 2 stalks
- Whole garlic cloves 1 handful (approx. 10-15 cloves)
- Onion 1/2 medium
- Doenjang (soybean paste) 2 Tbsp
- Soju or Rice Wine 1.5 cups (225ml)
- Instant coffee 1 Tbsp
- Ginger powder 1 Tbsp (or 1 inch fresh ginger, sliced)
- Apple 1 medium
- Pear 1/2 medium
Cooking Instructions
Step 1
First, prepare the pork back-bones, worth approximately 10,000 KRW. Soaking them in cold water to remove blood is crucial for eliminating any gamey odor. Soak for about 2 hours, changing the water once or twice if possible.
Step 2
After soaking, place the pork back-bones in boiling water and blanch for about 5-10 minutes. This helps to remove residual impurities and blood. Discard the blanching water completely. Then, rinse the back-bones thoroughly under cold running water, ensuring all gristle and any remaining bits are washed away.
Step 3
Now, let’s prepare the broth for simmering the back-bones. Pour 5 liters of fresh water into a large pot and add the cleaned pork back-bones.
Step 4
To add depth and remove any remaining odors, add aromatics and flavorings: 2 large scallions (roughly chopped), a handful of whole garlic cloves, 1/2 medium onion (roughly chopped), 2 Tbsp Doenjang (soybean paste), 1.5 cups of soju or rice wine, 1 Tbsp instant coffee, 1 Tbsp ginger powder (or sliced fresh ginger), 1 medium apple (cored and roughly chopped), and 1/2 medium pear (cored and roughly chopped). Add all these ingredients to the pot.
Step 5
Begin by bringing the pot to a boil over high heat. Once it starts boiling, skim off any foam or scum that rises to the surface. Reduce the heat to medium-low, cover the pot, and let it simmer for about 1 hour, allowing the flavors from the back-bones to infuse the broth.
Step 6
After an hour of simmering, it’s time to prepare the flavorful broth. Carefully remove and discard all the solids from the pot (scallions, onion, fruits, etc.). Strain the clear, rich broth through a fine-mesh sieve into a separate clean pot or container. This strained broth will be the base for our Mugeunji Deungbyeo Tang.
Step 7
In a clean pot (or the one you’ll serve the stew in), pour the prepared broth. Add 1 Tbsp of minced garlic and a pinch of black pepper. For an extra kick, you can also add some chopped chili peppers at this stage.
Step 8
Rinse the aged kimchi (Mugeunji) thoroughly and cut it into bite-sized pieces, about 2-3 cm wide and long. Add the cut kimchi to the pot along with any kimchi filling (kimchi-so). Since Mugeunji is already well-seasoned, you won’t need many additional seasonings. Finally, taste the broth and adjust the seasoning with salt only if necessary. This will result in a deliciously tangy and refreshing Mugeunji Deungbyeo Tang. Simmer gently until the kimchi becomes tender and enjoy!
