Spicy and Refreshing Aged Kimchi Pork Back-bone Stew (Gamjatang)
Super Simple Recipe for Aged Kimchi Pork Back-bone Stew (Gamjatang) Your Family Will Love
This aged kimchi pork back-bone stew (Gamjatang) is a favorite for the whole family, boasting a deep and refreshing broth. By purchasing quality pork back-bones directly, you can enjoy a generous portion at home, making it a frequent and satisfying family meal. The rich flavor of aged kimchi, tender pork, and crunchy bean sprouts create a perfect harmony, ideal for a hangover cure or a hearty meal.
Main Ingredients- 2.4kg Pork back-bones
- 1/2 head of well-fermented aged kimchi (approx. 800g)
- 150g Fresh bean sprouts
- 1/2 Onion
- 1/3 stalk Scallion
- 2-3 Cheongyang chili peppers
- 5-6 Perilla leaves
- 1 Tbsp Doenjang (soybean paste)
Gamjatang Seasoning- 2 Tbsp Plum extract
- 1.5 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Perilla seed powder
- 1 Tbsp Minced garlic
- 2 Tbsp Plum extract
- 1.5 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Perilla seed powder
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, soak the pork back-bones in cold water for at least 30 minutes to remove any blood. Thoroughly draining the blood is crucial for a clean and odor-free stew.
Step 2
Once the blood is removed, blanch the pork back-bones in boiling water for about 5 minutes. This initial boiling helps to remove any remaining impurities and blood, resulting in a clearer broth.
Step 3
Rinse the blanched back-bones thoroughly under cold running water. Place the clean back-bones back into a pot, add enough cold water to cover, and stir in 1 tablespoon of doenjang. Doenjang helps to neutralize any gamey flavors from the pork. Bring the pot to a boil over high heat.
Step 4
Once the water reaches a rolling boil, reduce the heat to medium-low and simmer for about 30 minutes. Skim off any foam or excess fat that rises to the surface during this time. This step ensures a less greasy and more refreshing broth.
Step 5
Cut the well-fermented aged kimchi in half and add it to the pot. Add enough water to cover the kimchi. Stir in 2 tablespoons of plum extract. Bring to a boil over high heat, then reduce to medium heat and simmer for approximately 25 minutes, allowing the kimchi to soften and its flavors to meld into the broth.
Step 6
Once the kimchi flavor has infused the broth, add the washed bean sprouts, diagonally sliced scallions, chopped Cheongyang chili peppers, julienned onion, and perilla leaves. Add the seasoning ingredients: 1.5 tablespoons gochugaru, 1 tablespoon minced garlic, and 1 tablespoon perilla seed powder. Stir everything together to create the gamjatang seasoning.
Step 7
After adding all the ingredients, cover the pot and simmer for about 1 minute, just until the bean sprouts are tender yet still slightly crisp. Then, remove the lid and continue to simmer for another 2 minutes to finish the stew. Taste and adjust seasoning with salt if necessary, according to your preference.
Step 8
Enjoy the tender pork meat, paired with the flavorful aged kimchi and crunchy bean sprouts. This delicious stew is sure to be a hit and a satisfying meal!
