Hearty Pork Back-Bone Stew (Gamjatang) Made at Home
Beat the Summer Heat with a Spicy and Rich Pork Back-Bone and Perilla Leaf Stew (Gamjatang)!
I’ve always wanted to try making Gamjatang, a dish usually enjoyed at restaurants, right in my own kitchen. Although it takes a considerable amount of time, the taste is so incredibly rewarding for the simple ingredients and process involved. It’s a recipe with a side effect – you’ll find yourself wanting to make it every month!
Main Ingredients- 2kg Pork back-bones
- 1kg Braised and prepared napa cabbage leaves (Ugeoji)
- 10L Water
- 3 Tbsp Fermented soybean paste (Doenjang) (generous)
- 5 Tbsp Anchovy sauce or Korean soy sauce for soup
- 4-5 Tbsp Chili powder (adjust to your preference)
- 1.5 Tbsp Minced garlic
- 1 Tsp Ginger powder
- 4-5 Potatoes, cut into large chunks
- 10 Fresh perilla leaves
- 100ml Cooking wine (Cheongju/Mirin)
Cooking Instructions
Step 1
Soak the pork back-bones in cold water for at least 2 hours to remove any blood. Changing the water a few times will result in a cleaner taste.
Step 2
Place the drained pork back-bones in a pot, cover with fresh water, and add 100ml of cooking wine. Blanch for about 10 minutes to remove impurities. After blanching, rinse the bones thoroughly under running cold water.
Step 3
Now, let’s prepare the broth base. In a large pot, add enough water (about 10L) to cover the pork back-bones. Dissolve 3 generous tablespoons of doenjang in the water and bring it to a boil. Once the doenjang is well dissolved and the broth is simmering, add the ugeoji (seasoned napa cabbage leaves) and let it simmer gently over medium-low heat for 30 minutes.
Step 4
After the ugeoji has softened, add the 4-5 large chunks of potato and the 10 perilla leaves. Continue to simmer for another 20-30 minutes, or until the potatoes are tender. Your delicious Gamjatang is ready! Feel free to adjust the seasonings like chili powder, minced garlic, and fish sauce to your liking for an enhanced flavor.
