Spicy and Rich Gamjatang (Pork Bone Stew): The Ultimate Recipe
A Nutritious Korean Classic: How to Make Delicious Gamjatang!
Today, we’re making Gamjatang, a dish recognized by the Korean Ministry of Food and Drug Safety as containing essential nutrients that Koreans often lack! This hearty stew boasts a spicy broth and tender meat that’s a joy to pick off the bones. We’ll guide you through creating this flavorful dish at home, ensuring a deep and satisfying taste. It’s perfect for adding warmth and substance to your meal!
Main Ingredients- 2 portions Pork bones (approx. 1.2kg)
- 100g Bean sprouts
- 40g Perilla leaves (a type of Korean basil)
- 3 Korean chili peppers (Cheongyang peppers)
- 1/2 Onion
- 2 Green onions (scallions)
- 300g Napa cabbage greens (Ugeoji)
- 3 Tbsp Perilla seed powder
- 2 Tbsp Minced garlic
- 2 Tbsp Gochugaru (Korean chili powder)
- 200ml Soju (or rice wine)
- 3 Tbsp Doenjang (Korean fermented soybean paste)
- 1 tsp Instant coffee
- 2 tsp Salt
Cooking Instructions
Step 1
First and most importantly, we need to remove any gamey smell and blood from the pork bones. Soak the pork bones in cold water for at least 2-3 hours, or even longer, to bleed out the blood. Changing the water once or twice during this process will be even better.
Step 2
After soaking, rinse the pork bones thoroughly under cold running water, gently rubbing to remove any blood clots or impurities stuck between the bones.
Step 3
In a large pot, add 2,500ml of cold water and the rinsed pork bones. Along with the bones, add half an onion (whole), 1 teaspoon of instant coffee, 1 tablespoon of doenjang, and 200ml of soju. Bring this to a boil over high heat and simmer for 10 minutes. This step is crucial for effectively removing any unwanted odors from the pork bones.
Step 4
Let’s prepare the other vegetables. Cut the green onions into roughly 5cm lengths, then slice them in half lengthwise. Roughly chop the napa cabbage greens into bite-sized pieces.
Step 5
Julienne the onion into thick strips. Finely chop the Korean chili peppers. If you prefer a spicier stew, feel free to adjust the amount of chili peppers.
Step 6
After the initial 10-minute boil, carefully remove the pork bones from the pot and rinse them again under cold running water. This helps to get rid of any scum or excess fat that surfaced during boiling.
Step 7
Now, let’s start simmering the broth. Place the cleaned pork bones back into the pot and add 3,000ml of cold water. Dissolve 2 tablespoons of doenjang in a sieve and add it to the pot, along with 2 tablespoons of minced garlic. Cover the pot and simmer over medium-low heat for 2 hours, allowing the deep flavors to develop.
Step 8
Once the 2 hours are up and the pork bones are tender, add 2 tablespoons of gochugaru, the prepared onion, napa cabbage greens, green onions, and bean sprouts. Season with 2 teaspoons of salt. Bring to a boil over high heat with the lid off and continue to simmer for another 30 minutes, allowing the flavors of the ingredients to meld into the broth.
Step 9
Finally, add the perilla leaves, 3 tablespoons of perilla seed powder, and the chopped Korean chili peppers. Simmer for about 5 more minutes until the delicious Gamjatang is complete! This final step infuses the stew with the aromatic perilla leaves and nutty perilla seed powder. For an extra touch, you can sprinkle a little black pepper before serving. Enjoy your homemade Gamjatang!
