Spicy Pork Bone Stew (Gamjatang)
Authentic Gamjatang at Home: A Flavorful and Hearty Recipe
Craving a comforting, hearty meal at home? This Gamjatang recipe brings the delicious, soul-warming flavors of the popular Korean pork bone stew right to your kitchen. Perfect for a cozy night in or sharing with loved ones, this dish is surprisingly easy to make, even for beginners. Get ready to enjoy a bubbling pot of savory goodness!
Main Ingredients- 2 lbs pork neck bones (or pork backbone)
- 2 handfuls of perilla leaves (about 20 leaves)
- 2 large green onions (scallions)
- 1 handful of boiled napa cabbage leaves (ugeoji) or dried radish greens (siraegi)
- 2 medium potatoes
- 1000ml (approx. 4 cups) rice water (water used to rinse rice)
Seasoning Paste- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 3 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp doenjang (Korean fermented soybean paste)
- 2 Tbsp mirin or rice wine
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger (or ginger powder)
- 1/2 Tbsp gochujang (Korean chili paste)
- 6 Tbsp perilla seed powder (set aside 2 Tbsp for paste, reserve 4 Tbsp for finishing)
- 1 tsp Dashida (beef or seafood bouillon powder, optional)
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 3 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp doenjang (Korean fermented soybean paste)
- 2 Tbsp mirin or rice wine
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger (or ginger powder)
- 1/2 Tbsp gochujang (Korean chili paste)
- 6 Tbsp perilla seed powder (set aside 2 Tbsp for paste, reserve 4 Tbsp for finishing)
- 1 tsp Dashida (beef or seafood bouillon powder, optional)
Cooking Instructions
Step 1
Begin by soaking the pork neck bones in cold water for at least 2 hours, or up to 8 hours, to remove any blood. Once the blood is drained, place the bones in a pot of boiling water and blanch for about 5 minutes, or until impurities rise to the surface. Discard the blanching water. Rinse the bones thoroughly under cold running water, gently rubbing them to remove any remaining blood clots or yellow fatty bits. Be careful not to detach the tender meat.
Step 2
While the bones are soaking, prepare the seasoning paste. This allows the flavors to meld and deepen. In a bowl, combine gochugaru, soy sauce, fish sauce, doenjang, mirin, minced garlic, minced ginger, gochujang, and Dashida (if using). Mix well. Stir in 2 tablespoons of the perilla seed powder. Reserve the remaining 4 tablespoons for later.
Step 3
Rice water is an excellent choice for the broth base, adding a subtle depth and creamy texture that complements the doenjang. If you don’t have rice water, you can use plain water or a basic anchovy-kelp broth.
Step 4
Prepare the vegetables. Chop the green onions into large, 3-4 cm pieces. Wash the perilla leaves thoroughly. For extra freshness, you can soak them briefly in water with a few drops of vinegar before rinsing. Pat them dry. Cut the boiled napa cabbage leaves or radish greens into bite-sized pieces.
Step 5
In a large pot, bring the rice water to a boil. Add the rinsed pork neck bones, chopped green onions, prepared ugeoji/siraegi, and the seasoned perilla seed powder (2 Tbsp). Bring to a rolling boil over high heat for 10 minutes, then reduce the heat to medium and simmer for 20 minutes. Add the peeled and chunked potatoes and about two-thirds of the perilla leaves during the last 20 minutes of simmering. (Pro Tip: For incredibly tender meat, use a pressure cooker. Once it starts to whistle, reduce to low heat for 20 minutes, then let it rest for 10 minutes.) Gamjatang’s flavor deepens and the meat becomes more tender the longer it simmers, so don’t rush this step!
Step 6
Once the stew is cooked, you can transfer it to a portable hot plate to keep it warm and serve it directly from a tabletop pot (a ‘jeongol’ pot is ideal). Add the remaining perilla leaves and the reserved 4 tablespoons of perilla seed powder just before serving. This adds a final burst of fresh perilla aroma and nutty richness. Enjoy your bubbling, delicious homemade Gamjatang!
