Spicy and Rich Sirage & Uggeoji Pork Bone Stew (Gamjatang)
Spicy and Rich Sirage & Uggeoji Pork Bone Stew (Gamjatang)
Hearty Sirage and Uggeoji Pork Bone Stew, Homemade Style
I made this hearty pork bone stew with sirage (dried radish greens) and uggeoji (dried napa cabbage) because my husband wanted it. This recipe offers a deeply flavorful broth, tender sirage, and satisfying uggeoji – a truly comforting dish.
Main Ingredients- 2 racks Pork Neck Bones (approx. 1kg)
- 300g Soaked Sirage (dried radish greens)
- 200g Dried Uggeoji (dried napa cabbage)
- 2 Korean Green Chilies (Cheongyang peppers)
- 2 Scallions
- 5 Tbsp Perilla Seed Powder (adjust to taste)
Pre-boiling Pork Bones- Approx. 5 Bay Leaves
- 1 Tbsp Whole Peppercorns
- 3 Tbsp Doenjang (Korean soybean paste)
- 1/2 bottle Soju (or rice wine)
Seasoning Paste- 3 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Minced Garlic
- 2 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 2 Tbsp Sesame Oil
- Pinch of Black Pepper
- 2 tsp Dasida (or MSG)
- 3 Tbsp Gochugaru (Korean chili flakes)
- Approx. 5 Bay Leaves
- 1 Tbsp Whole Peppercorns
- 3 Tbsp Doenjang (Korean soybean paste)
- 1/2 bottle Soju (or rice wine)
Seasoning Paste- 3 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Minced Garlic
- 2 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 2 Tbsp Sesame Oil
- Pinch of Black Pepper
- 2 tsp Dasida (or MSG)
- 3 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, soak the pork neck bones in cold water for at least 1 hour to remove excess blood. Place the bones in a large pot, add bay leaves, whole peppercorns, and 3 Tbsp of doenjang. Add enough water to cover the bones and bring to a boil.
Step 2
Once boiling, pour in half a bottle of soju to help eliminate any gamey odors and boil for about 20 minutes over high heat. This initial boiling helps remove impurities and creates a cleaner broth.
Step 3
While the bones are boiling, prepare the sirage. Cut the soaked sirage into bite-sized pieces. Cutting them into manageable lengths will make them easier to eat later.
Step 4
In a large bowl, combine the cut sirage with all the seasoning paste ingredients: 3 Tbsp doenjang, 2 Tbsp minced garlic, 2 Tbsp fish sauce, 1 Tbsp soup soy sauce, 2 Tbsp sesame oil, a pinch of black pepper, 2 tsp Dasida, and 3 Tbsp gochugaru. Gently mix and massage the ingredients into the sirage until well-coated. Use your hands to ensure the seasoning is evenly distributed.
Step 5
If you have frozen uggeoji (dried napa cabbage), thaw it and prepare it. If not, the stew will still be delicious with just sirage.
Step 6
Cut the thawed uggeoji into similar bite-sized pieces as the sirage. Add it to the bowl with the seasoned sirage and mix everything together thoroughly. Make sure the seasoning coats both the sirage and uggeoji well.
Step 7
Your flavorful sirage and uggeoji mixture, ready to enhance the pork bone stew, is now complete.
Step 8
Drain the pre-boiled pork bones and rinse them thoroughly under cold running water to remove any remaining blood or impurities. Rinsing well is crucial for a clean taste. Return the cleaned bones to the large pot.
Step 9
Add the seasoned sirage and uggeoji mixture to the pot with the cleaned pork bones.
Step 10
Fill the pot with enough cold water to generously cover all the ingredients. Using rice water instead of plain water can add an extra layer of nutty flavor to the broth.
Step 11
Slice the 2 Korean green chilies diagonally. These will add a pleasant spiciness to the stew.
Step 12
Add the sliced green chilies to the pot and let them simmer with the other ingredients. You can adjust the amount based on your preferred level of spice.
Step 13
Cut the 2 scallions into long, diagonal pieces. Use both the white and green parts for a balanced flavor.
Step 14
Add the prepared scallions to the pot and let them cook. While they can be added later, adding them early allows their sweetness and aroma to infuse into the broth.
Step 15
Now, prepare the perilla seed powder, which adds a unique nutty richness to the stew. You can use de-hulled perilla seed powder (which is lighter in color) or regular perilla seed powder. Measure out about 5 Tbsp. Feel free to adjust the amount according to your preference.
Step 16
Add the perilla seed powder to the pot. Bring the stew to a boil over high heat, then reduce the heat to medium-low and simmer for about 1 hour, allowing all the flavors to meld and deepen. Cover the pot while simmering for best results.
Step 17
After 1 hour, take out a piece of bone and check if the meat is tender and easily separates. If the meat is falling off the bone, it’s perfectly cooked. Taste the broth and season with salt or soup soy sauce if needed. Your delicious Sirage & Uggeoji Pork Bone Stew is now complete!
Step 18
Since my husband enjoys very hot food, I ladle the finished stew into an earthenware pot (ttukbaegi) and heat it up one more time before serving. Enjoy this hearty and satisfying homemade gamjatang!
