Hearty and Flavorful Kimchi Pork Back-bone Stew (Muk Eun Ji Gamjatang)
Homemade Comfort: Easy and Hearty Muk Eun Ji Gamjatang
Feeling cooped up? Brighten your day with a delicious homemade meal! This Muk Eun Ji Gamjatang, made with aged kimchi and tender pork back-bones, is a simple yet deeply satisfying dish perfect for a cozy day at home. Its rich, spicy broth and hearty ingredients make it an ideal comfort food.
Main Ingredients- 1 Pork back-bone (approx. 1kg)
- 1 head of aged kimchi (Muk Eun Ji)
- 3-3 stalks of green onion
- 5-10 Korean chili peppers (Cheongyang peppers)
- 4-5 bay leaves
- 10 whole garlic cloves
Seasoning Ingredients- 5 Tbsp minced garlic
- 3 Tbsp doenjang (Korean soybean paste)
- 5 Tbsp gochugaru (Korean chili flakes)
- 5 Tbsp guk-ganjang (soup soy sauce) or regular soy sauce
- 10 Tbsp perilla seed powder
- 5 Tbsp minced garlic
- 3 Tbsp doenjang (Korean soybean paste)
- 5 Tbsp gochugaru (Korean chili flakes)
- 5 Tbsp guk-ganjang (soup soy sauce) or regular soy sauce
- 10 Tbsp perilla seed powder
Cooking Instructions
Step 1
The first crucial step for a delicious Muk Eun Ji Gamjatang! Lightly rinse the pork back-bones under cold running water. Then, soak them in cold water for about 30 minutes to remove any excess blood. While not strictly necessary as we’ll be blanching them, proper blood removal contributes to a cleaner flavor. Avoid soaking for too long, as it can diminish the meat’s natural taste.
Step 2
Once the blood is removed, trim any excessive fat from the ends of the pork back-bones with scissors. Place the back-bones in a pot, cover them with water, and bring to a rolling boil over high heat. Boil only until it reaches a vigorous boil, which should take about 20 minutes starting from cold water.
Step 3
This blanching step is essential for removing impurities and ensuring a clear, clean broth. As soon as it starts boiling vigorously, discard all the boiling water. Then, carefully rinse each piece of pork back-bone under cold water to thoroughly clean off any scum and impurities.
Step 4
By following this step, you’ll achieve a Gamjatang with a clean taste and a rich broth, free from any unwanted odors. This forms a solid foundation for your delicious Muk Eun Ji Gamjatang.
Step 5
Now, it’s time to remove any remaining gamey smell from the pork back-bones and infuse them with aromatic flavors. Place the cleaned back-bones back into the pot. Add 3 stalks of green onion, 5 Korean chili peppers, 4-5 bay leaves, and 10 whole garlic cloves. Add enough water to cover the pork and simmer over medium-low heat for about 30 minutes.
Step 6
After simmering for 30 minutes, if the broth has developed a good flavor, remove and discard the aromatics. Keep the pork back-bones in the pot and take out the green onions, chili peppers, bay leaves, and garlic cloves that were used for flavoring.
Step 7
It’s now time to add the aged kimchi! I like to use a generous amount of kimchi to enhance the broth’s depth and refreshing tang. Lightly rinsing the kimchi removes excess seasoning while retaining its delicious flavor. (Adjust rinsing based on your preference for kimchi’s sourness.)
Step 8
Add the lightly rinsed aged kimchi into the pot with the simmering pork back-bones. The kimchi will soften and break down as it cooks, adding a wonderful depth and tang to the broth.
Step 9
Next, let’s add the seasoning ingredients to build up the savory flavors. Stir in 5 Tbsp minced garlic, 3 Tbsp doenjang, 5 Tbsp gochugaru, and 5 Tbsp soy sauce. Mix well, cover the pot, and continue to simmer for another 30 minutes. Doenjang helps remove any remaining odors and adds a nutty, savory note, while soy sauce enhances the umami.
Step 10
After 30 minutes more, the pork back-bones should be tender and falling off the bone, and the kimchi should be soft and deeply flavorful. The broth will have transformed into a rich, inviting color.
Step 11
Finally, add 3 stalks of chopped green onion, 5 sliced Korean chili peppers, and a generous 10 Tbsp of perilla seed powder for a nutty aroma and creamy texture. Simmer for a few more minutes until all the flavors meld together beautifully. Your Muk Eun Ji Gamjatang is ready!
Step 12
Voila! Your hearty and delicious Muk Eun Ji Gamjatang is complete. Enjoy the satisfaction of peeling tender meat from the bones and the wonderful combination of perfectly cooked kimchi and rich broth, just like at your favorite gamjatang restaurant. Keep it simmering at the table for a truly authentic experience!
