Spicy and Rich Pork Back-bone Stew (Gamjatang)
Warm your heart with a bubbling pot of delicious Gamjatang
Tender meat falling off the bone and a deep, rich broth! Enjoy the fantastic combination of slow-cooked pork back-bones and hearty dried radish greens right at home. On a chilly day, a steaming bowl of Gamjatang will melt away all your worries. (All Recipes, Man-gae Recipe)
Main Ingredients
- 1kg Pork back-bones
- 400g Boiled dried radish greens (siraegi)
- 3 Boiled potatoes
- 1 Stalk green onion (scallion)
- 1 Korean green chili pepper (cheongyang pepper)
- 1 Red chili pepper
- 10 Perilla leaves (kkaennip)
Ingredients for Boiling Pork Back-bones
- 1 Tbsp Whole black peppercorns
- 1/2 Cup soju (standard paper cup)
- 1 Piece ginger (sliced thinly)
Seasoning for Gamjatang
- 5 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Doenjang (fermented soybean paste)
- 3 Tbsp Guk-ganjang (soy sauce for soup)
- 2 Tbsp Minced garlic
- 3 Tbsp Perilla seed powder (deulkkae garu)
- 1 Tbsp Whole black peppercorns
- 1/2 Cup soju (standard paper cup)
- 1 Piece ginger (sliced thinly)
Seasoning for Gamjatang
- 5 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Doenjang (fermented soybean paste)
- 3 Tbsp Guk-ganjang (soy sauce for soup)
- 2 Tbsp Minced garlic
- 3 Tbsp Perilla seed powder (deulkkae garu)
Cooking Instructions
Step 1
First, soak the pork back-bones in cold water for about 1 hour to remove any blood. Properly removing the blood is crucial for a clean-tasting Gamjatang without any gamey odor.
Step 2
While soaking, change the water several times to completely remove the blood. It’s best to repeat this process until the water runs clear.
Step 3
Bring a pot of water to a rolling boil. Add the blood-removed pork back-bones and blanch for about 5 minutes. This process helps remove impurities and residual blood for a cleaner flavor. Rinse the blanched back-bones thoroughly under cold running water.
Step 4
Now, let’s start the main boiling process for the back-bones. In a large pot, place the rinsed pork back-bones and add 2 liters (about 8 cups) of water. Add 1 tablespoon of whole black peppercorns, 1/2 cup of soju, and the thinly sliced ginger. Bring to a boil over high heat.
Step 5
Once the pork back-bones are cooked and tender, carefully remove them from the pot. Strain the broth through a sieve to get a clear soup base. This clear broth is key to the deep and rich flavor of Gamjatang. You can either separate the meat from the bones or leave it on the bones, as you prefer.
Step 6
In a separate bowl, combine the boiled dried radish greens (siraegi) with all the seasoning ingredients: 5 tablespoons gochugaru, 3 tablespoons doenjang, 3 tablespoons guk-ganjang, and 2 tablespoons minced garlic. Mix well with your hands, massaging the seasonings into the siraegi to allow the flavors to meld. Pre-seasoning the siraegi will deepen the overall flavor of the stew.
Step 7
In a thick-bottomed pot, arrange the pork back-bones and the seasoned siraegi. Pour in the strained broth from boiling the back-bones. Cover the pot and simmer over medium-low heat for about 30 minutes, allowing the flavors to meld and the back-bones and siraegi to become tender and infused with seasoning.
Step 8
Finally, add the potatoes (cut into bite-sized pieces), the diagonally sliced green onion, the Korean green chili peppers, the red chili pepper, and the perilla leaves (washed and prepared) to the pot. Bring it to a boil once more until everything is heated through. The addition of perilla leaves adds a fragrant aroma, and the chili peppers provide a pleasant spiciness, creating a richer flavor experience. Enjoy your delicious Gamjatang while it’s hot!
