Rich and Spicy Pork Bone Stew (Gamjatang)
Hearty Pork Bone Stew (Gamjatang) – The Ultimate Recipe
A deeply flavorful and satisfying Pork Bone Stew (Gamjatang)! Learn how to make this comforting dish at home, perfect for sharing. (Potatoes are optional!)
Main Ingredients- 2kg Pork bone (seogodari)
- 3 handfuls of blanched and seasoned napa cabbage stems (siraegi)
- 1 stalk of green onion (for garnish)
For Removing Gamey Odor- 5 Bay leaves
- 2 stalks of green onion
- 7 cloves of garlic
- 1 piece of ginger (approx. 2cm)
- A pinch of whole peppercorns
- 1 cup (200ml) Soju (or cooking wine)
Seasoning Paste- 2 Tbsp Doenjang (fermented soybean paste), heaping
- 1 Tbsp Gochujang (red chili paste), heaping
- 3 Tbsp Fish sauce (or soy sauce)
- 2 Tbsp Anchovy sauce (or substitute with more fish sauce)
- 3 Tbsp Mirin (rice wine for cooking)
- 2 Tbsp Gochugaru (red chili flakes), heaping
- 1 Tbsp Minced garlic, heaping
- 5 Bay leaves
- 2 stalks of green onion
- 7 cloves of garlic
- 1 piece of ginger (approx. 2cm)
- A pinch of whole peppercorns
- 1 cup (200ml) Soju (or cooking wine)
Seasoning Paste- 2 Tbsp Doenjang (fermented soybean paste), heaping
- 1 Tbsp Gochujang (red chili paste), heaping
- 3 Tbsp Fish sauce (or soy sauce)
- 2 Tbsp Anchovy sauce (or substitute with more fish sauce)
- 3 Tbsp Mirin (rice wine for cooking)
- 2 Tbsp Gochugaru (red chili flakes), heaping
- 1 Tbsp Minced garlic, heaping
Cooking Instructions
Step 1
First, soak the 2kg of pork bones in cold water for 4 to 5 hours, changing the water several times to thoroughly remove any blood. Properly draining the blood is key to a clean-tasting broth without any gamey odor.
Step 2
After draining the blood, place the pork bones in a pot and cover them with plenty of water. Bring to a rolling boil for 10 minutes. This parboiling step helps to remove impurities and blood, resulting in a clearer soup base.
Step 3
While the bones are parboiling, rinse the blanched siraegi (napa cabbage stems) several times under running water until tender. Squeeze out excess water and set aside in a bowl.
Step 4
In a separate bowl, combine all the seasoning paste ingredients: 2 Tbsp doenjang, 1 Tbsp gochujang, 3 Tbsp fish sauce, 2 Tbsp anchovy sauce, 3 Tbsp mirin, 2 Tbsp gochugaru, and 1 Tbsp minced garlic. Mix well. Add this seasoning paste to the prepared siraegi and gently massage it in to marinate. Let it sit for a while to allow the flavors to meld.
Step 5
Once the parboiling is complete, drain the pork bones and rinse them thoroughly under running water to wash away any remaining impurities. Make sure to clean between the bones to remove any residual blood.
Step 6
Wash the pot used for parboiling, then place the cleaned pork bones back into the pot. Add enough cold water to fully submerge the bones. Now, add all the ingredients for removing gamey odor: 5 bay leaves, 2 stalks of green onion, 7 cloves of garlic, 1 piece of ginger, a pinch of whole peppercorns, and 1 cup of soju. Bring to a boil over high heat.
Step 7
Boil vigorously for about 30 minutes to extract the broth. After 30 minutes, remove and discard the green onions and bay leaves. This process effectively removes any unpleasant odors and results in a clean broth.
Step 8
To the broth, add the marinated siraegi that you prepared earlier. Gently loosen the siraegi with chopsticks or a ladle so it disperses evenly in the broth.
Step 9
Now, simmer the stew until the meat is tender and easily falls off the bones. Reduce the heat to medium-low, cover the pot, and let it simmer for about 2 hours. Cooking it slowly until the meat is very tender will result in a deep and rich broth. For an even better finish, add sliced green onions just before serving and simmer for a few more minutes. You can also add perilla powder for an extra layer of flavor if desired.
