Spicy and Hearty Pork Bone Kimchi Stew (Gamjatang)
Pork Bone and Well-Fermented Kimchi Stew
The combination of pork bones and kimchi is always a winner! As we’re clearing out kimchi containers for early November’s kimchi-making season, I’m sharing this delicious recipe for Pork Bone Kimchi Stew. It’s the perfect choice for a chilly day when you crave a hot, comforting soup, or when you want to enjoy a satisfying meal at home instead of dining out.
Main Ingredients- 2.5kg Pork Back Ribs (Pork Bone)
- 1kg Well-fermented Kimchi (about half a head of napa cabbage kimchi)
- Water (enough to submerge the kimchi)
Broth and Seasoning Ingredients- 3 Tbsp Doenjang (Korean soybean paste)
- 2 Stalks Scallions
- 1 piece (3cm) Radish
- 1 knob Ginger (thumb-sized)
- 1 handful Garlic (10-15 cloves)
- 5 Bay leaves
- 1 Onion (medium-sized)
- 1 handful Cheongyang Peppers (5-7, adjust to taste)
- 1 Tbsp Whole Peppercorns
- 3 Tbsp Doenjang (Korean soybean paste)
- 2 Stalks Scallions
- 1 piece (3cm) Radish
- 1 knob Ginger (thumb-sized)
- 1 handful Garlic (10-15 cloves)
- 5 Bay leaves
- 1 Onion (medium-sized)
- 1 handful Cheongyang Peppers (5-7, adjust to taste)
- 1 Tbsp Whole Peppercorns
Cooking Instructions
Step 1
Soak the pork back ribs in cold water for 1 hour to remove blood. Change the water occasionally for better results. Thoroughly draining the blood is key to a clean, non-gamey broth.
Step 2
Place the pork back ribs in a pot and cover with water. Bring to a boil and simmer for 2-3 minutes once boiling to remove impurities.
Step 3
Remove the blanched pork back ribs and rinse them thoroughly under cold running water. Washing away any remaining blood or residue will result in a clearer broth.
Step 4
Return the rinsed pork back ribs to the pot. Add enough water to cover the ribs. Add the scallions, radish, ginger, garlic, bay leaves, onion, and whole peppercorns. Dissolve 2 tablespoons of doenjang in the water and simmer for 1 hour to create a flavorful broth. After an hour, remove all the solid ingredients, leaving only the clear broth.
Step 5
Chop the kimchi into bite-sized pieces (about 4-5cm). The flavor of the kimchi directly impacts the stew’s taste, so using delicious, well-fermented kimchi is crucial. Aged or sour kimchi will yield a deeper flavor.
Step 6
Add the chopped kimchi to the pot with the clear broth. Add enough additional water so that the kimchi is just barely submerged. This ensures a generous amount of broth for your stew.
Step 7
Simmer for another 30 minutes with the kimchi added. Adjust the simmering time based on how tender you like your kimchi. If you prefer softer kimchi, you can cook it for a longer period. Taste the stew and add another tablespoon of doenjang if needed to adjust the seasoning.
Step 8
Finally, add sliced Cheongyang peppers and simmer briefly. Your delicious and hearty Pork Bone Kimchi Stew is ready! While the kimchi alone is flavorful, the ample broth makes this an even more satisfying meal. Are you ready to enjoy this comforting dish with a bowl of rice?
