Spicy and Hearty Pork Back-Bone Stew (Dumbae Gamjatang)
Enjoy a Generous Pork Back-Bone Stew at Home – Great Value!
Make a rich and flavorful pork back-bone stew at home that rivals any restaurant’s. This hearty and spicy stew is perfect for cool weather, sure to delight the whole family. It’s surprisingly easy to make, so give it a try!
Pork Back-Bone Stew Ingredients
- 500g pork back-bones
- 150g boiled and seasoned napa cabbage leaves (Siraegi)
- 7 large potatoes
- 1/8 head of aged kimchi (approx. 200g)
- 3 dried shiitake mushrooms
- 2 broth bouillon cubes (or anchovy-kelp broth)
- 5 cups rice water (approx. 1L)
- 3 tablespoons gochugaru (Korean chili flakes)
- 1 tablespoon doenjang (fermented soybean paste)
- 2 tablespoons fish sauce (anchovy or sand lance)
- 1 large green onion
- 2 tablespoons minced garlic
- 3 tablespoons perilla seed powder
- A pinch of ginger powder (or 1/2 tsp minced ginger)
Cooking Instructions
Step 1
First, soak the pork back-bones in cold water for 30 minutes to 1 hour to remove any blood. Then, blanch the back-bones in boiling water for about 5 minutes to remove impurities. Rinse them under cold water and clean thoroughly. This step helps eliminate gamey odors and ensures a clean flavor.
Step 2
Set the blanched back-bones aside. In a separate bowl, combine the seasoned Siraegi (or napa cabbage leaves) with 3 tablespoons of gochugaru, 1 tablespoon of doenjang, 2 tablespoons of minced garlic, and 2 tablespoons of fish sauce. Mix well by hand, ensuring the seasoning coats the leaves evenly. This step marinates the Siraegi, making it tender and flavorful. (If using aged kimchi, adding a little kimchi juice can enhance the taste.)
Step 3
In a large pot, spread the seasoned Siraegi at the bottom. Arrange the cleaned pork back-bones on top. Next, add the peeled and roughly chopped potatoes, torn or chopped aged kimchi, and the rehydrated dried shiitake mushrooms. Pour in 5 cups of rice water (approx. 1L) and the 2 broth bouillon cubes. Rice water adds a richer, smoother texture to the broth.
Step 4
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for about 40 minutes to 1 hour, or until the pork back-bones are tender. Skim off any foam or scum that rises to the surface during cooking for a cleaner broth. The stew is ready when the potatoes are fully cooked and the meat on the back-bones is easily separable.
Step 5
When the pork back-bones and potatoes are almost cooked and the broth has reduced slightly, stir in 3 tablespoons of perilla seed powder and a pinch of ginger powder (or minced ginger). Mix well. Finally, add the diagonally sliced green onion and simmer for a few more minutes until the onion’s aroma infuses the stew. Taste and adjust seasoning with salt or fish sauce if needed.
Step 6
Ladle the hot and hearty gamjatang into deep bowls. Generously pile in the tender pork back-bones, soft Siraegi, fluffy potatoes, and aromatic green onions. It’s a visually appealing dish that’s sure to make your mouth water.
Step 7
Enjoy this homemade pork back-bone stew with rice, or serve it alongside kimchi and other banchan (side dishes). It’s a perfect, satisfying meal for any occasion. Savor the rich, spicy, and deeply flavorful taste of your homemade gamjatang!
Step 8
Your delicious and hearty homemade Pork Back-Bone Stew is ready!
