Spicy and Flavorful Kimchi Pork Back-Bone Stew (Gamjatang)
How to Make Delicious Gamjatang with Aged Kimchi Using a Pressure Cooker
Let’s make a delicious Gamjatang with aged kimchi using a pressure cooker! This recipe offers a deep and refreshing broth, perfect for a hearty meal. The spiciness of the aged kimchi and the rich broth from the pork back-bones create a nutritious dish that the whole family will enjoy.
Main Ingredients- Pork back-bones 2.4kg
- Steamed potatoes 2 (or regular potatoes)
- Cheongyang peppers 4-5
- Perilla leaves 10
- Ground perilla seeds (plenty)
- Scallions 1 bunch
- Aged napa cabbage kimchi 1/4 head
Seasoning & Broth- Minced garlic 1 Tbsp
- Kimchi brine 3 ladles
- Homemade doenjang (soybean paste) 4 Tbsp
- Water (enough to fill 1/3 of the pressure cooker)
- Gochugaru (red pepper flakes) 3 Tbsp
- Minced garlic 1 Tbsp
- Kimchi brine 3 ladles
- Homemade doenjang (soybean paste) 4 Tbsp
- Water (enough to fill 1/3 of the pressure cooker)
- Gochugaru (red pepper flakes) 3 Tbsp
Cooking Instructions
Step 1
First, soak the pork back-bones in cold water for at least 1 hour to remove any blood. Thoroughly draining the blood is key to a clean-tasting Gamjatang without any gamey odor.
Step 2
Peel the potatoes and cut them into bite-sized pieces or your desired shape. (If you have pre-steamed potatoes, you can use them for convenience.)
Step 3
Chop the Cheongyang peppers. Roll the perilla leaves and slice them into thin strips. Wash the scallions and cut them into appropriate lengths. The fragrant perilla leaves and spicy peppers will enhance the flavor of the Gamjatang.
Step 4
In a pot, bring plenty of water to a rolling boil. Once boiling, add the drained pork back-bones and blanch them for about 5 minutes. After blanching, rinse the back-bones thoroughly under cold water to remove any impurities.
Step 5
In the pressure cooker, spread the prepared aged kimchi (1/4 head) and kimchi brine (3 ladles) at the bottom.
Step 6
On top of the kimchi, add the homemade doenjang (4 Tbsp), gochugaru (3 Tbsp), and minced garlic (1 Tbsp) to create the seasoning base.
Step 7
Arrange the blanched and rinsed pork back-bones over the seasoning. Add water until the pressure cooker is about 1/3 full. Close the lid securely. Cook on high heat for 15 minutes, then reduce the heat to medium and simmer for another 10 minutes to tenderize the pork. Using a pressure cooker significantly reduces cooking time compared to a regular pot, ensuring tender and delicious results.
Step 8
Carefully transfer the cooked pork back-bones and broth from the pressure cooker to a wide pot. Add the prepared perilla leaves, scallions, steamed potatoes, and Cheongyang peppers. Bring to a boil and simmer for a few more minutes. Finally, generously add the ground perilla seeds for a richer, nuttier flavor. Serve hot with steamed rice and enjoy this comforting and delicious Gamjatang!
