Spicy and Deep Flavored Kimchi Pork Bone Soup (Muk-eunji Gamjatang)
Easy and Delicious Muk-eunji Gamjatang Recipe at Home!
Enjoy a hearty and flavorful Muk-eunji Gamjatang, a Korean pork bone soup simmered with aged, fermented kimchi, right in your own kitchen! Don’t be intimidated by making gamjatang; this recipe is surprisingly straightforward. It’s a satisfying meal with plenty of broth, tender meat, and vegetables, making it an ideal choice for busy days when you need hearty, budget-friendly meals for the whole family.
Main Ingredients- 3kg pork backbone
- 1/2 head aged napa cabbage kimchi (muk-eunji)
- 5 green onions
- 4 liters water
Cooking Instructions
Step 1
First, prepare the 3kg of pork backbone by soaking it in enough cold water to fully submerge it. Let it soak for at least 3-4 hours to remove any blood. It’s beneficial to change the water a couple of times during this process for a cleaner taste.
Step 2
After soaking and draining the blood, rinse the pork backbones gently under running water to remove any remaining impurities.
Step 3
Place the rinsed pork backbones into a large pot. Add enough water to completely cover the bones. Bring the water to a rolling boil over high heat, ensuring the water boils evenly throughout the pot.
Step 4
Once the water is boiling vigorously, carefully remove the blanched pork backbones using a sieve. Rinse them thoroughly under cold running water. This step is crucial for removing any gamey odor and creating a cleaner broth.
Step 5
Now, transfer the cleaned pork backbones to a clean pot for simmering. Add 3 tablespoons of doenjang (soybean paste) and stir to dissolve. This adds a savory depth and helps eliminate any remaining odors. Add the white parts of 5 green onions, roughly chopped.
Step 6
Pour in 4 liters of water. Bring the soup to a boil over high heat. Once it’s boiling vigorously, reduce the heat to medium, cover the pot, and simmer for about 40 minutes, or until the pork backbones become tender.
Step 7
During the simmering process, skim off any excess oil that rises to the surface using a spoon. This will result in a lighter, cleaner-tasting broth.
Step 8
Wash the aged napa cabbage kimchi (muk-eunji) under running water, squeeze out excess liquid, and then cut it into bite-sized pieces. Add about a quarter of a head of kimchi (approximately 2 pieces) to the pot.
Step 9
Add the flavorings: 4 tablespoons of gochugaru (red pepper flakes) for spiciness, 3 tablespoons of minced garlic for aroma, and 3 tablespoons of guk-ganjang (soup soy sauce) for umami. Stir everything well to combine.
Step 10
Cover the pot and continue to simmer over medium-low heat for another 15-20 minutes. This allows the kimchi to soften and meld its flavors with the broth, creating a richer taste.
Step 11
Finally, thinly slice the green parts of the remaining green onions and add them to the soup. Taste the broth and adjust the seasoning with salt and pepper as needed. Your delicious Muk-eunji Gamjatang is now ready to be enjoyed hot!
