Spicy and Hearty Kimchi Pork Bone Stew (Mugeunji Gamjatang)
A Warming and Savory [Mugeunji Gamjatang] Made with Aged Kimchi
Hello everyone! This is Lee Geupsik, bringing you delicious recipes. Today, we’re making Gamjatang with Mugeunji (aged kimchi). Let’s get cooking! Come on, let’s take a look.
Ingredients (Serves 60)
- Pork backbone 10kg
- Aged kimchi 4kg
- Perilla leaves 50g
- Green onions 4 ea
- Ground perilla seeds 300g
Seasoning
- Doenjang (soybean paste) 400g
- Gochugaru (red pepper flakes) 300g
- Minced garlic 200g
- Guk-ganjang (soup soy sauce) 300g
- Sugar 100g
- Black pepper 100g
- Doenjang (soybean paste) 400g
- Gochugaru (red pepper flakes) 300g
- Minced garlic 200g
- Guk-ganjang (soup soy sauce) 300g
- Sugar 100g
- Black pepper 100g
Cooking Instructions
Step 1
Soak the pork backbones in cold water to remove blood for about 2-3 hours. Then, blanch them in boiling water for 5-10 minutes to remove impurities. This step is crucial for a clean-tasting broth.
Step 2
Rinse the blanched pork bones under cold water. Chop the aged kimchi into bite-sized pieces and add it to the pot along with the pork bones. You can also add a little bit of the kimchi juice for extra flavor.
Step 3
Wash the perilla leaves and slice them into thin strips. Chop the green onions diagonally. Having these prepped makes the cooking process smoother.
Step 4
Add the doenjang, gochugaru, minced garlic, guk-ganjang, sugar, and black pepper to the pot with the pork bones and kimchi. Pour in enough water to cover the ingredients. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 40-50 minutes, or until the meat is tender and easily falls off the bone. Skim off any scum that rises to the surface for a clearer broth.
Step 5
Once the meat is tender, add the sliced perilla leaves and green onions. Stir in the ground perilla seeds generously for a rich, nutty flavor. Taste and adjust seasoning with doenjang or guk-ganjang if needed. Simmer for a few more minutes for the flavors to meld. Serve hot and enjoy this delicious Mugeunji Gamjatang with a side of rice!
