Hearty Pork Back-Rib Gamjatang (Spicy Pork Bone Stew)
How to Make Gamjatang: Authentic Pork Back-Rib Stew (Baek Jong-won’s Recipe)
I found pork back ribs on sale at my local market and decided to try making gamjatang from scratch. I’ve eaten it many times, but this was my first attempt at making it myself. To my surprise, it wasn’t as difficult as I thought, and I was delighted to be able to enjoy such a generous and delicious meal at home.
Main Ingredients- 5 geun of pork back ribs (approx. 1.5kg)
- 3 potatoes
- 2 cups boiled napa cabbage greens (or dried radish greens)
- 1 large green onion
- 20 perilla leaves
Seasoning Ingredients- 6 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp guk-ganjang (soy sauce for soup)
- 1 Tbsp fish sauce
- 3 Tbsp minced garlic
- 1/3 Tbsp minced ginger
- 2 Tbsp mirin (or cooking wine)
- A pinch of black pepper
- 2 Tbsp perilla powder
- 1 bouillon cube (optional, to deepen the broth flavor)
- 6 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp guk-ganjang (soy sauce for soup)
- 1 Tbsp fish sauce
- 3 Tbsp minced garlic
- 1/3 Tbsp minced ginger
- 2 Tbsp mirin (or cooking wine)
- A pinch of black pepper
- 2 Tbsp perilla powder
- 1 bouillon cube (optional, to deepen the broth flavor)
Cooking Instructions
Step 1
Soak the pork back ribs in cold water for about 1 hour to remove any blood. Thoroughly draining the blood is key to a clean-tasting broth without any gamey odor.
Step 2
Place the blood-drained pork back ribs in a pot and add enough water to cover them. Add a bay leaf, a few whole peppercorns, and a splash of soju (or rice wine). Boil vigorously for about 10-15 minutes to parboil. After parboiling, rinse the ribs under running water to remove any impurities.
Step 3
Peel the potatoes and cut them into large, 2-3 cm chunks. Chop the green onion into large, diagonal pieces.
Step 4
In a large bowl, combine 6 Tbsp gochugaru, 3 Tbsp doenjang, 2 Tbsp guk-ganjang, 1 Tbsp fish sauce, 3 Tbsp minced garlic, 1/3 Tbsp minced ginger, 2 Tbsp mirin, and a pinch of black pepper. Mix well to create the seasoning paste. (Optional: Crush or grind 1 bouillon cube into powder and add it for an extra boost of umami).
Step 5
Take about 2 cups of the prepared boiled napa cabbage greens (or dried radish greens) and add 2 Tbsp of the seasoning paste. Gently massage the greens with the paste until well coated. This step infuses the greens with flavor.
Step 6
Now it’s time to assemble the stew. Arrange the parboiled and rinsed pork back ribs at the bottom of a clean pot. Layer the chunky potatoes, the seasoned greens, and the chopped green onions on top. Pour in enough water to cover all the ingredients. Add the remaining seasoning paste and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for at least 1 hour, or until the meat is tender and easily falls off the bones. Slow simmering is crucial for tender meat and a rich broth.
Step 7
Finally, tear the perilla leaves into large pieces and add them to the pot. Simmer for a few more minutes before turning off the heat. (Avoid overcooking the perilla leaves as their aroma can dissipate.) Ladle the hot gamjatang into bowls. For an extra nutty flavor and aroma, sprinkle 2 Tbsp of perilla powder over each serving before enjoying.
