Spicy and Hearty Aged Kimchi Pork Bone Stew (Muk-eunji Gamjatang)
Authentic Muk-eunji Gamjatang: A Flavorful Pork Bone Stew Made with Aged Kimchi
Enjoy a rich and spicy Gamjatang made from a whole pot of aged kimchi and pork backbones. This recipe delivers a deeply flavorful broth and tender meat, perfect for a comforting meal.
Main Ingredients- 1 rack Pork Backbones (approx. 1kg)
- 1 head Aged Kimchi (approx. 800g)
Pre-boiling Pork Backbones (Odor Removal)- 2 Tbsp Doenjang (soybean paste)
- 5-6 Bay Leaves
- A pinch of Whole Peppercorns
- 2 Tbsp Cheongju (rice wine) or Ginger Wine
- 1 packet Instant Coffee Mix
Seasoning & Ingredients for Gamjatang- 1 Tbsp Doenjang (soybean paste)
- 2 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 1 Tbsp Cheongju (rice wine) or Ginger Wine
- 2 Cheongyang Peppers
- 1 Tbsp Dasida (MSG-based seasoning) (or adjust with soup soy sauce, salt)
- 2 Tbsp Doenjang (soybean paste)
- 5-6 Bay Leaves
- A pinch of Whole Peppercorns
- 2 Tbsp Cheongju (rice wine) or Ginger Wine
- 1 packet Instant Coffee Mix
Seasoning & Ingredients for Gamjatang- 1 Tbsp Doenjang (soybean paste)
- 2 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 1 Tbsp Cheongju (rice wine) or Ginger Wine
- 2 Cheongyang Peppers
- 1 Tbsp Dasida (MSG-based seasoning) (or adjust with soup soy sauce, salt)
Cooking Instructions
Step 1
First, soak the pork backbones in cold water for about 1 hour to remove any blood. Thoroughly draining the blood is key to a clean-tasting, odor-free Gamjatang.
Step 2
Place the drained pork backbones into a large pot. Add the ingredients for the initial boil to remove odors: 2 Tbsp doenjang, 5-6 bay leaves, a pinch of whole peppercorns, and 2 Tbsp cheongju or ginger wine. Boil on high heat for approximately 30 minutes.
Step 3
While the pork is boiling, rinse the aged kimchi under running water to remove excess brine and any loose bits. Then, chop it into bite-sized pieces. (If the kimchi is too sour, you can rinse it more thoroughly or add a little sugar.)
Step 4
Once the water starts boiling, add 1 packet of instant coffee mix. The instant coffee helps effectively neutralize any gamey odor from the pork. Continue to boil for another 30 minutes.
Step 5
After the initial 30-minute boil, remove the pork backbones. Carefully wash each piece under cold running water, meticulously scrubbing off any remaining blood residue or impurities. This step is crucial for a clear and delicious broth.
Step 6
Rinse the pot thoroughly after removing the pork. Then, place the cleaned pork backbones back into the pot. Now, prepare for the main cooking process of the Gamjatang.
Step 7
Fill the pot with enough fresh water to cover the pork bones generously. Dissolve 1 Tbsp of doenjang into the water to create a flavorful base for the broth.
Step 8
Add all the chopped aged kimchi into the pot. The kimchi will infuse the broth with its unique tangy and spicy flavor.
Step 9
Stir in 2 Tbsp of gochugaru to add a spicy kick. Feel free to increase the amount if you prefer it spicier.
Step 10
Lightly crush 2 Cheongyang peppers with the back of a knife and add them to the pot for an extra layer of heat. Bring the stew to a rolling boil over high heat.
Step 11
Once boiling, reduce the heat to medium and let it simmer uncovered. After about 1 hour of simmering, add 1 Tbsp of Dasida to season. (You can also adjust the seasoning with soup soy sauce or salt according to your preference.) Continue to simmer for a bit longer to allow the flavors to meld together.
Step 12
Periodically check if the meat is tender by taking out a piece of pork. When the meat easily falls off the bone, it’s ready. Simmer for a total of 1.5 to 2 hours for perfectly tender and delicious Muk-eunji Gamjatang.
