Spicy & Deep Flavored Pork Backbone Stew with Aged Kimchi (Happy Meal under $10)
How to Make Pork Backbone Stew with Aged Kimchi: A Hearty Gamjatang Recipe with Budget-Friendly Ingredients!
This recipe introduces a delicious pork backbone stew featuring deeply flavorful aged kimchi. It’s a comforting and hearty stew, similar to gamjatang but with the added savory tang of kimchi, making it perfect for a satisfying meal or a hangover cure. The tender pork and the rich, fermented kimchi create a uniquely delicious experience.
Main Ingredients
- Pork backbones 5 ‘geun’ (approx. 1.5kg)
- 1 head of aged kimchi
- 1 bunch of perilla leaves (kkennip)
- 2 large green onions (scallions)
- 1 onion
- 3 Korean green chili peppers (cheongyang)
- 10 bay leaves
- 1 piece of ginger (thumb-sized)
- Soju (for boiling bones and broth)
- 1 handful of whole garlic cloves (about 10-15 cloves)
Broth & Odor Removal (Stage 1)
- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp salted shrimp (saeujeot)
- 1 cup (200ml) soju
- 2 ladles (approx. 100ml) aged kimchi juice
- 1 head of aged kimchi (whole or chopped)
- Pinch of whole peppercorns
Flavor Enhancement (Stage 2)
- 5 Tbsp perilla seed powder (deulkkaegaru)
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp soup soy sauce (gukganjang)
- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp salted shrimp (saeujeot)
- 1 cup (200ml) soju
- 2 ladles (approx. 100ml) aged kimchi juice
- 1 head of aged kimchi (whole or chopped)
- Pinch of whole peppercorns
Flavor Enhancement (Stage 2)
- 5 Tbsp perilla seed powder (deulkkaegaru)
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp soup soy sauce (gukganjang)
Cooking Instructions
Step 1
Start by preparing 5 ‘geun’ (approximately 1.5kg) of fresh pork backbones.
Step 2
Get ready one head of well-fermented aged kimchi, which is key to the stew’s rich flavor. The deep taste of the kimchi will infuse the broth, making it extra delicious.
Step 3
Peel the onion and cut it into large wedges, about 4 or 6 pieces. Cutting it large prevents it from breaking down too much while cooking and adds sweetness to the broth.
Step 4
Wash the 2 large green onions thoroughly and cut them into large pieces as well. You can even use the root ends for added flavor.
Step 5
Cut the 3 Korean green chili peppers in half to add a spicy kick. Feel free to adjust the quantity to your preference.
Step 6
Wash the bunch of perilla leaves and cut them in half. These will be added towards the end to preserve their fresh, aromatic flavor.
Step 7
Prepare a handful of whole garlic cloves and slice a thumb-sized piece of ginger. If you prefer, you can use minced garlic instead of whole cloves.
Step 8
Soaking the pork backbones in cold water to remove blood is a crucial step. For refrigerated backbones, soak for about 30 minutes. For frozen backbones, soak for at least 1 hour or longer. Properly draining the blood ensures a clean taste without any gamey odor.
Step 9
After soaking and draining, place the pork backbones in a pot and cover them with fresh water for an initial boil to pre-cook them.
Step 10
Add 10 bay leaves and 1 cup of soju to the water while boiling. Once the water boils, continue to simmer for about 5 minutes, then turn off the heat. This step helps remove impurities and any lingering odors from the bones.
Step 11
Rinse the blanched pork backbones under cold running water, making sure to wash away any residue.
Step 12
Gently pat the cleaned backbones dry with paper towels to remove excess moisture.
Step 13
Now, in the pot you’ll be using to make the stew, combine the blanched pork backbones with the prepared onion wedges, green chili peppers, whole garlic cloves, and sliced ginger.
Step 14
Add the ingredients for the broth base: 1 tablespoon of doenjang (soybean paste), 1 tablespoon of saeujeot (salted shrimp), 1 cup of soju, and 2 ladles of aged kimchi juice. Also, add the whole head of aged kimchi and a pinch of whole peppercorns.
Step 15
Pour in enough water to generously cover all the ingredients. I plan to simmer this for a total of 2 hours. It’s good to add extra water as it will reduce during cooking.
Step 16
After simmering for the first hour, add the aged kimchi. You can add it whole or chopped, depending on your preference. This allows the kimchi’s flavor to deeply infuse the broth.
Step 17
In addition to the kimchi juice already added, adding another 2 ladles of kimchi juice will enhance the stew’s deep and spicy flavor.
Step 18
After a total of 2 hours of simmering, add the chopped green onions and perilla leaves. The refreshing taste of the green onions and the aromatic perilla leaves will elevate the stew’s overall flavor profile.
Step 19
Finally, add the second set of seasoning ingredients for flavor enhancement: 5 tablespoons of perilla seed powder, 2 tablespoons of gochugaru (red pepper flakes), and 2 tablespoons of gukganjang (soup soy sauce). Stir well to combine.
Step 20
Feel free to adjust the amount of perilla seed powder to your liking. Its nutty flavor adds a wonderful richness to the stew.
Step 21
Simmer for another 20 minutes after adding the final ingredients, and your delicious aged kimchi pork backbone stew will be ready!
Step 22
A good pork backbone stew is one where the meat easily separates from the bone, making it fun to eat. Gently wiggle the bones with chopsticks, and the meat should come off easily.
Step 23
Enjoy a spoonful of hot rice topped with tender pork and a generous amount of crunchy aged kimchi – it’s pure bliss! The combination of the savory meat and the tangy kimchi is simply divine.
