Hearty Pork Rib Gamjatang (Spicy Pork Bone Stew)
Spicy and Refreshing Pork Rib Gamjatang Recipe
Tired of the usual kimchi stew? This recipe introduces a hearty and deeply flavorful Pork Rib Gamjatang, perfect for a special meal at home. The rich broth from pork ribs, tender potatoes, and aromatic perilla leaves create a satisfying dish that warms you from the inside out. It’s an ideal special occasion meal or a comforting dish for a chilly day!
Main Ingredients- Pork ribs 300g
- Potatoes 8 (medium-sized)
- Onion 1.5
- Green onion 1 stalk
- Perilla leaves 100g (a bunch)
- Acanthopanax (O-ga-pi) 20g (dried)
- Angelica (Eom-namu) 20g (dried)
- Soy sauce 1 Tbsp
- Water 2000ml (for parboiling ribs)
Spicy Gamjatang Seasoning- Gochujang (Korean chili paste) 2 Tbsp
- Doenjang (Korean soybean paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced ginger 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Salt 1.5 Tbsp (adjust to taste)
- Water 3000ml (for stewing)
- Ground perilla seeds 2 Tbsp (for finishing)
- Gochujang (Korean chili paste) 2 Tbsp
- Doenjang (Korean soybean paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced ginger 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Salt 1.5 Tbsp (adjust to taste)
- Water 3000ml (for stewing)
- Ground perilla seeds 2 Tbsp (for finishing)
Cooking Instructions
Step 1
Soaking the Pork Ribs: Wash the pork ribs thoroughly and soak them in cold water for at least 1 hour to remove any blood. Soaking thoroughly helps eliminate any gamey odors and ensures a clean-tasting gamjatang.
Step 2
Parboiling the Pork Ribs: Rinse the soaked ribs under running water. In a pot, add 2000ml of water (enough to cover the ribs), dried Acanthopanax, dried Angelica, leftover scraps of green onion and onion, and 1 Tbsp of soy sauce. Bring to a boil over high heat and simmer for 40 minutes. This step removes impurities and odors, resulting in a cleaner broth. Remove the parboiled ribs and discard the water.
Step 3
Preparing the Potatoes: Peel the potatoes and cut them into large chunks. Soak them in cold water to remove excess starch and prevent browning. This will help the potatoes hold their shape and keep the broth clear.
Step 4
Simmering with Broth and Seasoning: In a large pot, add 3000ml of water and dissolve all the seasoning ingredients (except for the ground perilla seeds). Once the seasoning is well combined, add the parboiled pork ribs and whole potato chunks. Bring to a boil over high heat and simmer for 30 minutes. This process allows the delicious flavors from the ribs to infuse into the broth, creating a rich base for the gamjatang.
Step 5
Preparing the Vegetables: While the potatoes are cooking, thinly slice the green onion and onion. Wash the perilla leaves, remove the stems, and roughly chop them. (If you enjoy a spicier dish, you can also thinly slice some chili peppers at this stage.)
Step 6
Adding Vegetables: After 30 minutes, when the potatoes are tender, add the prepared sliced green onions, onions, and chopped perilla leaves to the pot. Continue to simmer until the vegetables are softened.
Step 7
Finishing with Ground Perilla Seeds: Once the vegetables are sufficiently cooked, stir in 2 Tbsp of ground perilla seeds for a nutty and aromatic finish. Simmer for a little longer to allow the flavors to meld.
Step 8
Skimming the Surface: When the gamjatang is boiling vigorously, turn off the heat. Skim off any foam or excess oil that has risen to the surface. This ensures a cleaner and more appealing broth.
Step 9
Serving: Ladle the hot, freshly made Pork Rib Gamjatang into serving bowls. Enjoy this hearty stew, perhaps with a side of rice, for a truly comforting meal.
