Cooking

Hearty Kimchi and Potato Stew (Muk-eunji Gamjatang)





Hearty Kimchi and Potato Stew (Muk-eunji Gamjatang)

A Rich and Flavorful Gamjatang Made with Aged Kimchi

Introducing the ultimate homemade Gamjatang recipe that rivals any restaurant! With dining out restricted these days, why not recreate this family favorite at home? This stew, featuring the delightful tang of aged kimchi and the deep, savory broth from pork bones, promises a taste so satisfying, you might forget about visiting restaurants altogether. It’s a true rice companion!

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Pork
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 4 servings
  • Cooking Time : Within 2 hours
  • Difficulty : Beginner

Main Ingredients
  • 2kg Pork neck bones or spine bones
  • 1/2 head of well-fermented aged kimchi
  • 2 onions
  • 3 stalks of green onions
  • 10 cloves of garlic

Seasoning Ingredients
  • 2 Tbsp Doenjang (fermented soybean paste)
  • 1 ladleful of Gochugaru (Korean chili flakes, approx. 100g)
  • 1 ladleful of Guk-ganjang (soup soy sauce, approx. 100ml)
  • 1/2 ladleful of minced garlic (approx. 50g)
  • 3 Tbsp perilla seed powder
  • 1 Tbsp sesame oil
  • 2 Tbsp anchovy fish sauce

Cooking Instructions

Step 1

The key to a great Gamjatang is using fresh, good-quality pork bones. Pork neck or spine bones are commonly used. I recommend pork neck bones as they yield a more tender meat and a richer flavor. For this recipe, we’ll be using pork neck bones for their tender texture.

Step 2

Begin by soaking 2kg of pork neck bones in cold water for 1 to 2 hours to remove any blood. Properly draining the blood is crucial for a clean-tasting broth without any gamey odors. Make sure to change the water several times during this process.

Step 3

Now, let’s prepare the star ingredient: aged kimchi. Rinse half a head of aged kimchi thoroughly and chop any tough stems into bite-sized pieces. In a bowl, combine the kimchi with 3 Tbsp Gochugaru, 1 Tbsp Doenjang, 1 Tbsp sesame oil, and 1/2 Tbsp minced garlic. Mix well and let it marinate for a bit to allow the flavors to meld.

Step 4

If you don’t have aged kimchi, you can use well-fermented regular kimchi or even seasoned and boiled napa cabbage or perilla leaves (ugogi/siraegi). Feel free to adjust the ingredients based on what you have available and your preference.

Step 5

To remove any lingering gamey smells, we’ll briefly blanch the pork neck bones. Bring a pot of water to a boil. Add the drained pork bones and boil for about 5 minutes, or until the pink color is gone. (Using rice water instead of plain water can add an extra layer of richness to the broth.)

Step 6

This blanching step is essential for removing impurities and gamey odors from the pork bones. Be careful not to overcook them at this stage. You just want to cook them enough to remove the remaining blood and impurities, ensuring the meat remains tender for the stew.

Step 7

After blanching, rinse the pork neck bones thoroughly under cold running water to remove any remaining debris. Drain them well in a colander.

Step 8

Now, let’s prepare the aromatics for the broth. In a clean pot, add 2 large onions, roughly chopped. Add 3 stalks of green onions, also roughly chopped. Toss in 10 cloves of garlic. If you have bay leaves, adding 2-3 can further enhance the flavor and help remove any unwanted odors (bay leaves are optional).

Step 9

Place the blanched pork neck bones on top of the vegetables in the pot. Pour in enough rice water (or plain water if rice water is unavailable) to cover the bones. Add 1 potato (peeled, cut, and soaked in water to remove starch) and 2 Tbsp of Doenjang, stirring to dissolve. Doenjang not only helps tenderize the meat but also adds a deep, savory flavor.

Step 10

For an extra boost of flavor and to help tenderize the meat, add a splash of soju (Korean rice wine). Now, bring the pot to a boil over high heat. The longer you simmer, the richer and deeper the broth will become, so allow ample cooking time.

Step 11

Once the stew comes to a boil, reduce the heat to medium-low and simmer for about 1 hour. While a longer simmering time results in a richer broth and more tender meat, be mindful that overcooking can cause the meat to fall apart. Check periodically to ensure the optimal texture.

Step 12

After about an hour of simmering, the vegetables will become very soft, and the broth will have developed a rich flavor. To prevent the broth from becoming cloudy, remove and discard the softened onions and green onions. (You can also strain the broth through a sieve for a clearer soup.)

Step 13

Once the broth is ready, add the marinated aged kimchi to the pot. The kimchi will break down in the broth, adding a wonderful depth of flavor and a pleasant tanginess.

Step 14

After adding the kimchi, it’s time to season the stew. Add 1 ladleful of Gochugaru for color and spice, 1 ladleful of Guk-ganjang for savory depth, and 1/2 ladleful of minced garlic. Stir everything together well.

Step 15

Finally, add 2 Tbsp of anchovy fish sauce. This ingredient will elevate the umami and overall complexity of the broth, making it even more delicious.

Step 16

Simmer for another 10 minutes, and your spicy and savory Muk-eunji Gamjatang will be ready! For an extra nutty flavor, you can sprinkle in plenty of perilla seed powder before serving. Enjoy this hearty stew with a warm bowl of rice!



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