Napa Cabbage Pork Back-bone & Potato Stew (Gamjatang)
A Hearty and Affordable Pork Back-bone & Potato Stew with Fresh Napa Cabbage
I found pork back-bones on a great sale at the supermarket and decided to make a generous batch of Gamjatang. I’ve added seasonal napa cabbage and potatoes for a truly satisfying and flavorful stew.
Main Ingredients- Pork back-bones 5kg (2 packs of 2.5kg)
- Napa cabbage (young) 1 bunch
- Potatoes 2 medium-sized
- Onion 1
- Perilla leaves 10 leaves
- Cheongyang peppers 2
For Boiling the Pork- Dried radish greens roots 2
- Bay leaves 6-7
- Dried celery 1 handful
- Whole peppercorns 1 handful
- Soju 1 bottle (approx. 360ml)
- Ginger 1 piece (sliced)
- Dried radish greens roots 2
- Bay leaves 6-7
- Dried celery 1 handful
- Whole peppercorns 1 handful
- Soju 1 bottle (approx. 360ml)
- Ginger 1 piece (sliced)
Cooking Instructions
Step 1
Prepare the pork back-bones (2 packs, 5kg total). Soak them in cold water for at least 4 hours, or overnight, changing the water occasionally. Soaking removes blood and any gamey odor, ensuring a cleaner flavor.
Step 2
Rinse the soaked pork back-bones under running cold water and place them in a large pot. Add just enough water to barely cover the bones. Add the bay leaves (6-7), dried celery (1 handful), whole peppercorns (1 handful), and sliced ginger (1 piece). Pour in 1 bottle of soju to help further tenderize the meat and eliminate any unwanted smells.
Step 3
Bring the pot to a rolling boil over high heat and cook for 10 minutes. Discard all the boiling water. Rinse the pork back-bones under cold water once more to remove any scum. You can also rinse the pot for a cleaner stew. Return the cleaned back-bones to the pot. Add fresh water to cover the bones generously. Add the Cheongyang peppers (halved), dried radish roots (2), and sliced ginger (1 piece) again. Stir in the cooking wine (Mirin) (2 Tbsp) for added depth of flavor.
Step 4
Cover the pot and simmer over medium-low heat for 3 hours. Skim off any fat and impurities that rise to the surface during cooking to ensure a clear and light broth. After 3 hours, remove and discard the dried radish roots and bay leaves to prevent the broth from becoming too intensely flavored.
Step 5
Prepare the young napa cabbage. Trim and wash it thoroughly. Blanch it in boiling water for just 1 minute, then rinse in cold water and gently squeeze out excess moisture. This process makes the cabbage tender yet retains a slight crispness.
Step 6
Peel the potatoes and cut them into large chunks. Slice the onion thickly into wedges or large pieces. Cut the perilla leaves into large pieces as well. Avoid cutting the vegetables too small, as they can become mushy during cooking. Keeping them larger helps maintain their texture.
Step 7
Add the large potato chunks to the de-fatted pork back-bone broth. Once the potatoes begin to soften slightly, stir in the Gochugaru (5 Tbsp) to add a vibrant color and spicy kick. Ensure the Gochugaru is well dissolved to avoid clumps.
Step 8
Add the minced garlic (5 Tbsp), ginger powder (1 tsp), and ground black pepper (1 tsp). These seasonings will build the rich, savory base of the Gamjatang, enhancing both flavor and aroma.
Step 9
Add the blanched young napa cabbage to the pot and let it simmer. Allow the cabbage to soften and infuse its fresh flavor into the broth. (If you are using pre-cooked soybean sprouts (kongnamul) or soybean paste (doenjang) instead of young napa cabbage, add them here and cook.)
Step 10
Finally, add the thickly sliced onion and perilla leaves. Cook for another 5 minutes, just until the vegetables are tender but still have a slight bite. Overcooking will make them too soft. (Feel free to add chopped scallions here as well, if desired.)
Step 11
Serve the hot Gamjatang with a bowl of rice. The freshness of the seasonal napa cabbage and the hearty potatoes, combined with the tender pork, create a truly comforting and delicious meal. Enjoy this satisfying, non-gamey, and generous stew!
