Spicy and Deep Flavored Kimchi Pork Bone Stew (Muk Eun Ji Gamjatang)
Homemade Muk Eun Ji Gamjatang: The Perfect Harmony of Aged Kimchi and Pork Bones, Just Like Lee Chan Won’s Recipe!
Experience the rich, spicy broth of Muk Eun Ji Gamjatang, made with perfectly aged kimchi and fresh pork neck bones. This recipe, inspired by Lee Chan Won from ‘Pyeonstorang,’ makes it easy for anyone to recreate a restaurant-quality stew at home. It’s a guaranteed mealtime winner!
Main Ingredients
- 2kg Pork neck bones (well-trimmed and clean)
- 1/4 head Aged Kimchi (approx. 500g, with plenty of juice)
- 2 Potatoes (medium size, cut into large chunks)
- 1 Leek (sliced diagonally)
- 2 Korean Green Chilies (finely chopped for spiciness)
- 5 Perilla Leaves (chopped large, for aroma; add more to taste)
- 1.5 Liters Water (for boiling bones and broth base)
Soaking and Parboiling Pork Bones
- Water (enough to cover bones)
- 1 bottle Rice Wine (Makgeolli, for removing odor and tenderizing)
- 1 Tbsp Doenjang (Soybean Paste, generous amount for savory depth)
- 10 cloves Garlic
- 5 Bay Leaves (optional, for aroma)
- 1/2 tsp Whole Peppercorns (optional, for flavor)
Seasoning Mix
- 3 Tbsp Gochugaru (Korean Chili Flakes, for spiciness)
- 2-3 Tbsp Sugar (to balance kimchi’s sourness and add sweetness)
- 3 Tbsp Minced Garlic (for rich garlic flavor)
- 1/2 Tbsp Ginger Paste or Minced Ginger (for a zesty kick)
- 1/2 tsp Black Pepper Powder (for basic spice)
- 3 Tbsp Doenjang (Soybean Paste, for savory depth)
- 3 Tbsp Soy Sauce (for seasoning and umami)
- 3 Tbsp Fish Sauce (for enhanced umami)
- 4 Tbsp Mirin or Cooking Wine (to remove odor and tenderize)
- Water (enough to cover bones)
- 1 bottle Rice Wine (Makgeolli, for removing odor and tenderizing)
- 1 Tbsp Doenjang (Soybean Paste, generous amount for savory depth)
- 10 cloves Garlic
- 5 Bay Leaves (optional, for aroma)
- 1/2 tsp Whole Peppercorns (optional, for flavor)
Seasoning Mix
- 3 Tbsp Gochugaru (Korean Chili Flakes, for spiciness)
- 2-3 Tbsp Sugar (to balance kimchi’s sourness and add sweetness)
- 3 Tbsp Minced Garlic (for rich garlic flavor)
- 1/2 Tbsp Ginger Paste or Minced Ginger (for a zesty kick)
- 1/2 tsp Black Pepper Powder (for basic spice)
- 3 Tbsp Doenjang (Soybean Paste, for savory depth)
- 3 Tbsp Soy Sauce (for seasoning and umami)
- 3 Tbsp Fish Sauce (for enhanced umami)
- 4 Tbsp Mirin or Cooking Wine (to remove odor and tenderize)
Cooking Instructions
Step 1
First, lightly rinse the pork neck bones under cold water to remove any impurities. Then, submerge the bones in water, add 1 bottle of rice wine (makgeolli), and 1 generous tablespoon of doenjang. Toss in 10 whole garlic cloves, 5 bay leaves (optional), and 1/2 teaspoon of whole peppercorns (optional). Let this soak for about 1 hour to bleed out the blood. The rice wine not only helps remove blood but also eliminates gamey odors and tenderizes the meat beautifully.
Step 2
After soaking, rinse the pork bones again under running water to ensure they are clean. Place the rinsed bones in a pressure cooker. Pour in enough water to cover the bones completely. Add the 1 tablespoon of doenjang, 10 whole garlic cloves, 5 bay leaves (optional), and 1/2 teaspoon of whole peppercorns (optional). Stir gently to combine.
Step 3
Once the pressure cooker starts whistling, reduce the heat to low and cook for an additional 10 minutes. This step helps to tenderize the pork bones effectively.
Step 4
Peel the 2 potatoes and cut them into large, bite-sized chunks, about 2-3 cm in size. Cutting them large prevents them from breaking apart too much during cooking.
Step 5
Wash the leek and slice it diagonally into about 1 cm thick pieces. This will add a refreshing sweetness to the broth.
Step 6
Finely chop the 2 Korean green chilies. If you prefer a spicier stew, feel free to add more.
Step 7
Wash the 5 perilla leaves and chop them into large pieces. Their distinct aroma will significantly enhance the gamjatang’s flavor. You can add more if you love the fragrance.
Step 8
Now, let’s prepare the seasoning mix that will make this Muk Eun Ji Gamjatang truly special. In a bowl, combine 3 tablespoons of gochugaru, 2-3 tablespoons of sugar (adjust based on the sourness of your kimchi), 3 tablespoons of minced garlic, 1/2 tablespoon of ginger paste (or minced ginger), 1/2 teaspoon of black pepper powder, 3 tablespoons of doenjang, 3 tablespoons of soy sauce, 3 tablespoons of fish sauce, and 4 tablespoons of mirin (or cooking wine). Mix everything thoroughly until well combined. This flavorful paste will meld beautifully with the kimchi and bones.
Step 9
Once the pressure has completely released from the cooker, open the lid. Be careful! If you let the bones cool too much inside the cooker, they can become overcooked and dry, resulting in tough meat. It’s best to proceed to the next step once the steam has escaped.
Step 10
The pork neck bones, after being cooked under pressure for 10 minutes, should look visibly tender and well-cooked. Using a pressure cooker is a fantastic way to achieve tender bones in a short amount of time.
Step 11
Carefully remove the parboiled pork bones and rinse them thoroughly under cold running water. This step is crucial for removing any bone fragments, impurities, or excess fat, ensuring a clear and clean broth.
Step 12
In a large pot or Dutch oven, add the cleaned pork neck bones. Add the large potato chunks and the prepared seasoning mix. Pour in 1.5 liters of water, ensuring the bones are mostly submerged; adjust water if needed based on the amount of meat. Cover the pot and bring to a boil over high heat for 15 minutes. During this time, stir occasionally to help the seasoning penetrate the meat and potatoes, and adjust the water level as necessary.
Step 13
After simmering for about 15 minutes, you’ll notice that the seasoning has beautifully coated the meat, and the potatoes are tender and cooked through.
Step 14
Now it’s time to add the aged kimchi. Roughly chop the kimchi and place it in the pot. Add the diagonally sliced leeks and 2 tablespoons of perilla seed powder (deulkkae garu). For an extra kick of spice, add 1 tablespoon of gochugaru. Cook, uncovered, over high heat for another 20 minutes. Cooking uncovered helps to evaporate any ‘kimchi smell’ while concentrating the delicious flavors.
Step 15
After boiling uncovered for about 20 minutes, the kimchi will be wonderfully tender and well-integrated into the stew. The broth will have developed a deep, rich flavor.
Step 16
Finally, add the chopped Korean green chilies and large perilla leaves. Simmer for another 1-2 minutes until done. For a more personal touch and to keep the stew piping hot at the table, I transferred the pork bones and kimchi to an individual earthenware pot (ttukbaegi), then added the perilla leaves and green chilies to finish cooking. This way, it stays warm throughout the meal.
Step 17
Voila! You’ve created a rich and flavorful Muk Eun Ji Gamjatang in a surprisingly short amount of time. This stew is so delicious, it’s sure to have you reaching for another bowl of rice. Enjoy!
