Hearty and Spicy Aged Kimchi Gamjatang: Homemade Recipe & Special Pork Sauce!
The Ultimate Homemade Aged Kimchi Gamjatang: Deep, Rich Broth & Restaurant-Quality Pork Dipping Sauce!
Enjoy the rich and hearty Aged Kimchi Gamjatang, usually only found in restaurants, right in your own home! You can create a satisfying and abundant meal for the whole family at a much more affordable price.
Gamjatang Ingredients- 2kg Pork Back-Bone (blood must be removed for a clean taste)
- 1 whole Aged Kimchi (you can use some of the kimchi juice for extra flavor)
- 2 Onions (cut into large pieces)
- 3 Green Onions (cut into large pieces)
- 5 Cheongyang Peppers (for a spicy kick)
- 1 piece Dried Kelp (for umami)
- 3 Tbsp Perilla Seed Powder (adds nuttiness and depth)
Optional Additions- Mizuna (adds a fragrant aroma)
- Perilla Leaves (adds fragrance and color)
- Mung Bean Sprouts (for a crunchy texture)
- Oyster Mushrooms (for a chewy texture and savory flavor)
Seasoning Paste- 5 Tbsp Doenjang (fermented soybean paste – for a savory base)
- 5 Tbsp Gochugaru (Korean chili flakes – for spiciness)
- 1 Tbsp Minced Ginger (removes gamey odor and enhances flavor)
- 3 Tbsp Minced Garlic (adds richness)
- 1 tsp Black Pepper (enhances aroma)
- 1.5L Water (for the broth base)
Pre-boiling Ingredients for Pork Bones- 1 cup Soju or Cheongju (rice wine – effective for removing odor)
- 2 Green Onions (cut into large pieces)
- 1 Onion (cut into large pieces)
- 1 piece Ginger (cut into large pieces)
Mustard Dipping Sauce- 1 Tbsp Prepared Mustard (for a pungent kick)
- 1 Tbsp Vinegar (for tanginess)
- 1 Tbsp Sugar (for sweetness)
- 1 Tbsp Soy Sauce (for savory flavor)
- Water (to adjust consistency)
- Mizuna (adds a fragrant aroma)
- Perilla Leaves (adds fragrance and color)
- Mung Bean Sprouts (for a crunchy texture)
- Oyster Mushrooms (for a chewy texture and savory flavor)
Seasoning Paste- 5 Tbsp Doenjang (fermented soybean paste – for a savory base)
- 5 Tbsp Gochugaru (Korean chili flakes – for spiciness)
- 1 Tbsp Minced Ginger (removes gamey odor and enhances flavor)
- 3 Tbsp Minced Garlic (adds richness)
- 1 tsp Black Pepper (enhances aroma)
- 1.5L Water (for the broth base)
Pre-boiling Ingredients for Pork Bones- 1 cup Soju or Cheongju (rice wine – effective for removing odor)
- 2 Green Onions (cut into large pieces)
- 1 Onion (cut into large pieces)
- 1 piece Ginger (cut into large pieces)
Mustard Dipping Sauce- 1 Tbsp Prepared Mustard (for a pungent kick)
- 1 Tbsp Vinegar (for tanginess)
- 1 Tbsp Sugar (for sweetness)
- 1 Tbsp Soy Sauce (for savory flavor)
- Water (to adjust consistency)
- 1 cup Soju or Cheongju (rice wine – effective for removing odor)
- 2 Green Onions (cut into large pieces)
- 1 Onion (cut into large pieces)
- 1 piece Ginger (cut into large pieces)
Mustard Dipping Sauce- 1 Tbsp Prepared Mustard (for a pungent kick)
- 1 Tbsp Vinegar (for tanginess)
- 1 Tbsp Sugar (for sweetness)
- 1 Tbsp Soy Sauce (for savory flavor)
- Water (to adjust consistency)
Cooking Instructions
Step 1
First, thoroughly remove the blood from the pork back-bones. For fresh meat, soak them in cold water for about 1 hour and 30 minutes. For frozen meat, soak for about 3 hours. Adding a tablespoon of sugar to the soaking water can help extract blood more effectively.
Step 2
Since a lot of blood will be released, changing the water midway with fresh cold water is crucial for a clean-tasting gamjatang with no gamey odor.
Step 3
In a large pot, add enough water to cover the bones and add the roughly chopped green onions, onion, and ginger. These ingredients will effectively remove any gamey odor from the pork and form the base flavor of the broth.
Step 4
Once the water comes to a boil, add the blood-removed pork back-bones and parboil for about 10 minutes. This step helps remove impurities and any remaining blood, resulting in a clearer and cleaner broth.
Step 5
After parboiling, remove the pork bones and rinse them thoroughly under cold running water 2-3 times. This is an important step to clean off any remaining impurities or excess fat attached to the bones.
Step 6
Drain the rinsed pork bones well in a colander. Removing excess water before the next step prevents the pot from becoming too watery when you start simmering.
Step 7
Take out the aged kimchi and shake off excess seasoning, or rinse it lightly under cold water if you prefer a milder taste. I used the kimchi and its seasoning as is because I love the deep flavor and didn’t want to waste the seasoning. Feel free to adjust to your preference.
Step 8
Now, to prepare the gamjatang pot, lay the roughly chopped green onions and onion pieces on the bottom of the pot. Layering vegetables first helps prevent the meat from sticking to the bottom and allows their flavors to infuse into the broth.
Step 9
Neatly stack the prepared pork back-bones on top of the vegetables. Ensure there’s some space between the bones to allow for even cooking.
Step 10
Top the pork bones with the lightly rinsed aged kimchi. The tanginess of the aged kimchi will cut through the richness of the pork as it simmers, adding a wonderful depth of flavor.
Step 11
Prepare the seasoning paste by mixing the doenjang, gochugaru, minced ginger, minced garlic, and black pepper with 1.5 liters of water. Pour this mixture over the pork bones, ensuring they are well submerged. Bring it to a boil over high heat.
Step 12
Once the broth starts boiling vigorously, add the mushrooms and perilla leaves, then reduce the heat to low. Cover the pot and let it simmer for at least 1 hour, or until the meat is tender and easily separates from the bone. Taste the broth and season with salt if needed. Finally, stir in a generous amount of perilla seed powder for a rich, nutty finish.
Step 13
Now, let’s make the special mustard dipping sauce. Combine the prepared mustard, vinegar, sugar, and soy sauce in the specified amounts. If the consistency is too thick, gradually add a little water until you reach your desired thickness. This tangy and pungent sauce will elevate the flavors of your gamjatang!
