Ryu Soo-young’s Easy and Delicious Pork Backbone Gamjatang
Beginner-Friendly Gamjatang Recipe by Ryu Soo-young: The Perfect Harmony of Chewy Pork Backbones and Crispy Bean Sprouts!
I stumbled upon Ryu Soo-young’s Gamjatang video and found it incredibly simple and delicious, so I decided to make it myself! This recipe allows you to enjoy a deep, rich broth and tender meat without complicated steps. The ingredients are easy to find, and the cooking method is straightforward, making it possible to have a wonderful Gamjatang at home. Try this addictive Gamjatang that will have you finishing a bowl of rice in no time!
Gamjatang Main Ingredients- 4kg Pork Backbones (thoroughly drained of blood)
- 2 Stalks Scallions (for broth)
- 1 Onion (washed thoroughly with skin on, for broth)
- 2 Cloves Ginger (for broth)
- 1 Handful Bean Sprouts (plump and fresh)
- 1 Handful Perilla Leaves (for aromatic flavor)
- 1/3 Stalk Scallion (for garnish)
- 1 Potato (optional, cut into large chunks)
Ryu Soo-young’s Special Gamjatang Seasoning- 3 Tbsp Doenjang (fermented soybean paste, for savory base)
- 1 Tbsp Gochujang (red chili paste, for mild spice and umami)
- 90ml Perilla Oil (for smooth flavor and gloss)
- 2 tsp Sugar (to balance sweetness)
- 1 Tbsp Soy Sauce (for seasoning)
- 1 Pinch Salt (for final taste adjustment)
- 2 Tbsp Gochugaru (red chili flakes, for a touch of heat)
- 3 Tbsp Doenjang (fermented soybean paste, for savory base)
- 1 Tbsp Gochujang (red chili paste, for mild spice and umami)
- 90ml Perilla Oil (for smooth flavor and gloss)
- 2 tsp Sugar (to balance sweetness)
- 1 Tbsp Soy Sauce (for seasoning)
- 1 Pinch Salt (for final taste adjustment)
- 2 Tbsp Gochugaru (red chili flakes, for a touch of heat)
Cooking Instructions
Step 1
First, rinse the pork backbones under cold water to remove any bone fragments or impurities. Effectively draining the blood is the first step to eliminating any gamey odors.
Step 2
After rinsing, soak the pork backbones in fresh cold water for about 1 hour to further drain out any remaining blood. It’s beneficial to change the water once or twice during this process.
Step 3
Place all the drained backbones into a pot. Add 2 cloves of ginger for a fragrant aroma, 1 whole onion (washed well with skin on) for depth, and 2 whole scallions (including roots) for flavor. These ingredients will help remove any unwanted smells and create a richer broth.
Step 4
Cover the backbones and aromatics with enough water to submerge them. Bring to a boil over high heat, then reduce to medium-low and simmer for approximately 2 hours. Long simmering is key to tenderizing the meat and extracting a deep flavor into the broth.
Step 5
After simmering for about 2 hours, the broth will turn a milky white, and the meat on the backbones will be so tender that it easily separates from the bone. This is the ideal state for making Gamjatang.
Step 6
Now, let’s prepare the special seasoning that will make the Gamjatang taste amazing. In a bowl, combine 3 tablespoons of Doenjang, 1 tablespoon of Gochujang, 90ml of perilla oil, 2 teaspoons of sugar, 1 tablespoon of soy sauce, and a tiny pinch of salt. Add 2 tablespoons of Gochugaru and mix well until all ingredients are thoroughly combined. Letting the seasoning sit for a bit will allow the flavors to meld.
Step 7
Carefully remove the cooked backbones from the pot and arrange them back in the pot, layering them neatly at the bottom. Strain the broth through a sieve to remove any solids, then pour enough back into the pot to cover the backbones. Adjust the amount of broth so it’s not too concentrated.
Step 8
Spoon the prepared special seasoning evenly over the cooked backbones. Ensure you spread it well so that the meat is coated.
Step 9
Once the broth begins to boil, generously add the handful of bean sprouts to fill the pot. Adding plenty of bean sprouts will give a nice crunch and a refreshing taste to the soup. Let it simmer briefly without covering to slightly wilt the sprouts.
Step 10
After the bean sprouts have slightly softened, arrange the perilla leaves around the edges of the pot. The subtle fragrance of the perilla leaves will infuse into the broth, enhancing its flavor profile.
Step 11
Now, add the remaining seasoning on top of the bean sprouts and perilla leaves. Gently spread it out so it’s evenly distributed.
Step 12
Finally, cover the pot and let it simmer for another 5-7 minutes, or until the bean sprouts are fully cooked. If the amount of bean sprouts makes it difficult to close the lid, you can use a large bowl as a makeshift lid. Covering the pot helps the refreshing flavor of the bean sprouts infuse into the broth.
Step 13
Once the bean sprouts are cooked, gently stir everything in the pot with a spoon or ladle to ensure all the ingredients are well combined. This step helps to meld the flavors.
Step 14
Lastly, chop the remaining scallion and sprinkle it generously as a garnish. Simmer for another moment, and your delicious Ryu Soo-young’s Pork Backbone Gamjatang is complete! It’s best enjoyed while hot.
Step 15
For an extra layer of flavor and richness, you can add 1-2 tablespoons of perilla seed powder (deulkkaegaru) at the end, according to your preference.
