Tender Boneless Gamjatang (Pork Stew)
Easy and Delicious Boneless Gamjatang Recipe for Everyone to Enjoy
Rich and hearty broth, tender pork, and crisp vegetables make this stew a perfect meal! Replenish your energy on hot summer days with this comforting hot soup.
Main Ingredients- Pork shoulder 600g (cut into large pieces)
- Potatoes 4 (peeled and halved)
- Boiled soybean sprouts (Siraegi) 300g (cut into bite-sized pieces)
- Onion 1 (thickly sliced)
- Green onion 1 stalk (cut diagonally)
- Enoki mushrooms 1/2 pack (trimmed)
- Perilla leaves 6 sheets (thinly sliced)
Gamjatang Broth & Seasoning- Store-bought bone broth 500ml
- Water 500ml
- Doenjang (Korean soybean paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 2 Tbsp
- Fish sauce (or anchovy sauce) 2 Tbsp
Soybean Sprout Seasoning- Doenjang (Korean soybean paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 1 Tbsp
- Black pepper to taste (about 2 pinches)
- Store-bought bone broth 500ml
- Water 500ml
- Doenjang (Korean soybean paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 2 Tbsp
- Fish sauce (or anchovy sauce) 2 Tbsp
Soybean Sprout Seasoning- Doenjang (Korean soybean paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 1 Tbsp
- Black pepper to taste (about 2 pinches)
Cooking Instructions
Step 1
Cut the pork shoulder into large, bite-sized pieces, approximately 4-5 cm each.
Step 2
Peel the potatoes and cut them in half. Cutting them larger helps maintain a pleasant texture when cooked; smaller pieces can become too mushy.
Step 3
Slice the onion into thick strips. Slicing them too thinly can cause them to break down and become mushy during cooking.
Step 4
Wash the perilla leaves thoroughly under running water. Slice them thinly to preserve their fresh aroma. Add these towards the end of cooking.
Step 5
In a bowl, add the cut boiled soybean sprouts. Mix in 1 Tbsp doenjang, 1 Tbsp gochugaru, 1 Tbsp minced garlic, and about 2 pinches of black pepper. Gently massage the seasoning into the sprouts, ensuring an even coating.
Step 6
Place the large pork pieces into a pot. Pour in the 500ml of store-bought bone broth and 500ml of water. Stir in 2 Tbsp of doenjang and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the pork is tender, about 20-30 minutes.
Step 7
Once the pork is tender, add the prepared potatoes and the seasoned soybean sprouts to the pot. Continue to simmer for another 10-15 minutes, or until the potatoes are cooked through. Skim off any foam or impurities that rise to the surface for a cleaner broth.
Step 8
When the potatoes are almost cooked, add the thickly sliced onion and the trimmed enoki mushrooms. Cook for a few more minutes until the vegetables are tender. At this stage, add the remaining broth and seasoning ingredients: 1 Tbsp gochugaru, 2 Tbsp minced garlic, and 2 Tbsp fish sauce. Adjust the seasoning to your taste.
Step 9
Finally, add the thinly sliced perilla leaves and simmer briefly for a minute or two. This will release their fresh aroma and complete your delicious boneless gamjatang!
