Aged Kimchi Pork Back-Bone Stew (Gamjatang): Deep and Spicy Broth
How to Make Aged Kimchi Pork Back-Bone Gamjatang: A Kimchi Dish, Perfect Hangover Soup
Let’s make a deliciously spicy and hearty aged kimchi pork back-bone gamjatang.
Main Ingredients- 1.5kg pork back-bones
- 1/4 head aged napa cabbage kimchi
- 2 cheongyang peppers
- 1 bunch scallions
Cooking Instructions
Step 1
We’re going to make a delicious pork back-bone stew with aged kimchi, a dish that combines the deep flavor of aged kimchi with the savory richness of pork back-bones, creating a truly satisfying meal. Let’s get started on this wonderful hangover soup!
Step 2
Here’s a great way to remove any gamey odor from the pork back-bones. First, rinse the pork back-bones thoroughly under cold running water. While some methods involve briefly blanching them in boiling water to remove impurities, I highly recommend using sugar for soaking. Submerge the pork back-bones in plenty of water with 1/3 cup of sugar added. Let them soak for about 30 minutes. The sugar helps to draw out the blood more quickly, making it easier to remove and significantly reducing any unwanted smell.
Step 3
After soaking to remove blood, rinse the pork back-bones again several times under cold running water. It’s important to rinse them meticulously to get rid of any remaining impurities. Once rinsed, drain them well using a colander.
Step 4
Now, let’s prepare the seasoning paste, which is the heart of this delicious gamjatang. In a large bowl, combine 1 Tbsp minced garlic, 1 Tbsp doenjang, 2 Tbsp gochugaru, and 1 Tbsp sugar. Mix them well. Next, add the aged kimchi, chopped into bite-sized pieces. Also, add the 2 roughly chopped cheongyang peppers and 1 bunch of chopped scallions. (Feel free to adjust the amount of peppers and chili flakes if you prefer it spicier.)
Step 5
You can adjust the amount of gochugaru here based on your personal preference. If you like it extra spicy, add more gochugaru. If you prefer a milder flavor, reduce the quantity. You can also adjust the amounts of doenjang and sugar depending on the saltiness of your aged kimchi.
Step 6
In a large pot, add plenty of water. Then, add the prepared seasoning paste, aged kimchi, and pork back-bones. Bring it to a boil over high heat, then reduce the heat to medium-low and simmer for about 25 to 30 minutes. Cook until the aged kimchi becomes tender and the back-bone broth has infused into the liquid, creating a rich flavor. Skimming off any foam that rises to the surface during cooking will result in a clearer, more refined broth.
Step 7
And there you have it – a perfectly cooked, delicious aged kimchi pork back-bone gamjatang! The combination of the hot, spicy broth, tender pork back-bones, and crunchy aged kimchi is simply divine. Enjoy this wonderful hangover soup that will have you finishing your rice in no time!
