Pork Bone Potato Stew (Gamjatang)
The King of Hangover Soups! Delicious Pork Bone Potato Stew with No Gamey Smell
The ultimate hangover soup! Pork bone potato stew (Gamjatang)… Think it’s difficult to make? Absolutely not! Using affordable pork neck bones, you can challenge yourself at home! This recipe guarantees a deeply flavorful broth and tender meat, perfect for a satisfying meal.
Ingredients- Pork neck bones 1 rack (approx. 2500g)
- Dried napa cabbage leaves (Ugeoji) 800g
- Potatoes 5 (large)
- Onion 1/2
- Green onions 3 stalks
- Whole garlic cloves 13
- Ginger 3 pieces (about the size of garlic cloves)
- Bay leaves 3
- Soju 1/2 cup
- Doenjang (soybean paste) 4 Tbsp
- Gochugaru (red pepper flakes) 10 Tbsp
- Minced garlic 3 Tbsp
- Soy sauce for soup (Guk-ganjang) 6 Tbsp
- Mirin or cooking wine 3 Tbsp
- Black pepper, a pinch
- Fish sauce (anchovy) 3 Tbsp
- Ground perilla seeds for soup (Tangyong deulkkae garu) 4-5 Tbsp
- Salt about 2 Tbsp
- Perilla leaves 20 leaves
- Red chili peppers 2 (optional)
- Enoki mushrooms 1 bag (optional)
Cooking Instructions
Step 1
1. Soak the pork neck bones in cold water for about 2-3 hours to remove any blood. Change the water about twice during this time. In a large pot, add 22 cups of water and bring it to a rolling boil. Add the pork neck bones and blanch for about 5 minutes. Immediately drain and rinse them thoroughly under cold running water. Discard the blanching water. Washing the parboiled bones under running water one by one helps remove any remaining grease or impurities, ensuring a clean broth.
Step 2
2. Prepare the aromatics for simmering. Roughly chop 2 green onions, 13 whole garlic cloves, 3 pieces of ginger (about the size of garlic cloves), 3 bay leaves, and 1/2 onion. Place these into a mesh bag and tie it securely. 3. In a large pot, add the blanched pork neck bones, 27 cups of water, the mesh bag of aromatics, and 1/2 cup of soju. Dissolve 3 Tbsp of doenjang (soybean paste) in the water, straining it through a fine sieve for a smoother broth. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and simmer for 1 hour and 30 minutes, allowing the flavors to deepen. (Tip: If you prefer a thicker broth, use about 25 cups of water. For an extra layer of umami, mix water and anchovy-kelp broth in a 1:1 ratio.)
Step 3
4. While the pork bones are simmering for 1 hour and 30 minutes, prepare the dried napa cabbage and potatoes. Take about 4 handfuls (800g) of dried napa cabbage (Ugeoji). Rinse it well, trim the tough ends with a knife, and blanch it in boiling water with a pinch of salt for about 5 minutes. Immediately rinse under cold water, soak briefly, then squeeze out excess water. In a bowl, combine the blanched and squeezed Ugeoji with 1 Tbsp doenjang, 10 Tbsp gochugaru, 3 Tbsp minced garlic, 6 Tbsp soy sauce for soup, 3 Tbsp mirin, a pinch of black pepper, 3 Tbsp fish sauce, and 4 Tbsp ground perilla seeds. Mix well by gently massaging the ingredients into the cabbage. (Tip: If you really enjoy Ugeoji, feel free to add more!)
Step 4
5. Prepare the potatoes. Use 5 large potatoes; if using smaller ones, you’ll need about 8. For large potatoes, peel them, cut them in half, and round off the cut edges for a more pleasing presentation. You can steam them separately or add them to the pot with the broth during the last part of the cooking process.
Step 5
6. After simmering the pork bones for 1 hour and 30 minutes, remove and discard the mesh bag of aromatics. Add the seasoned Ugeoji (dried napa cabbage) to the pot and continue to simmer over medium heat for about 20 minutes. Season with salt to taste. I added about 2 Tbsp of salt, but adjust this according to your preference and feel free to add other seasonings if desired. After 20 minutes, transfer the Gamjatang to a communal hot pot or serve directly from the cooking pot. Arrange the cooked potatoes, sliced perilla leaves, red chili peppers, green onions, and enoki mushrooms attractively on top. You can place the pot on a portable burner at the table and continue to cook and enjoy. *** Alternatively, after simmering the Ugeoji for 20 minutes, you can add the cooked potatoes, chili peppers, green onions, and perilla leaves to the pot, bring to a final boil, and then serve portions into individual bowls. (Source: http://hls3790.tistory.com/760 [Kim Jin-ok’s Culinary Delights])
