Hearty Pork Backbone and Napa Cabbage Stew
Delicious Pork Backbone and Napa Cabbage Stew (Ppyeodagwi Ugeojijjim)
Warm up your winter with this hearty and flavorful Pork Backbone and Napa Cabbage Stew. This dish features tender pork bones simmered with savory napa cabbage, and the delightful tang of well-fermented kimchi, creating a deeply satisfying meal. It’s a nutritious and comforting dish perfect for sharing with family.
Main Ingredients- 2kg pork backbones
- 200g radish
- 300g soybean sprouts
- 1kg dried napa cabbage (ugeoji)
- 500g well-fermented kimchi
- 1 onion
- 4 stalks green onions
- 20 cloves garlic
Cooking Instructions
Step 1
Begin by thoroughly washing all your ingredients. Rinse the dried napa cabbage, soybean sprouts, and radish under running water. Prepare the pork backbones into manageable sizes for stewing. Slice the radish into large chunks, the onion into thick slices, and the green onions diagonally. The garlic cloves can be used whole or thinly sliced.
Step 2
Soak the pork backbones in cold water for 20 to 30 minutes to remove any excess blood. This step is crucial for a cleaner taste and to eliminate any gamey odor.
Step 3
Bring a pot of water to a rolling boil. Add the blanched pork backbones to the boiling water and cook for about 5 minutes to parboil them. After parboiling, drain the bones and rinse them thoroughly under cold water to remove any impurities. This process further helps to rid the pork of any unwanted smell.
Step 4
Now, it’s time to layer the ingredients in a large, deep pot or steamer. Start by placing the sliced radish at the bottom. Then, layer the dried napa cabbage, the parboiled and rinsed pork backbones, the well-fermented kimchi (loosely torn or cut), soybean sprouts, sliced onion, and finally the green onions. Arranging them in layers allows the flavors to meld beautifully during cooking.
Step 5
Evenly distribute the prepared seasoning mixture over the layered ingredients. The seasoning consists of gochujang, doenjang, minced garlic, and fennel seeds. Make sure the seasoning is spread thoroughly. Place the pot on the stove over high heat and bring it to a boil with the lid off. Cooking with the lid off initially helps to evaporate any unwanted odors.
Step 6
Once the stew begins to boil, continue cooking over high heat for about 20 minutes. Then, reduce the heat to medium and simmer for another 20 minutes, for a total of approximately 40 minutes. This allows the pork bones to release their rich flavor into the stew, making all the ingredients incredibly tender and delicious. You can simmer for longer if you prefer a softer texture or a more concentrated broth. The combination of the savory dried napa cabbage and the tangy fermented kimchi with the pork is absolutely divine. Enjoy this warming dish with a side of steamed rice for a truly satisfying winter meal.
