Spicy and Rich Pork Bone Stew (Gamjatang)
How to Make Delicious Gamjatang with Pork Back-Ribs and Dried Napa Cabbage
Enjoy a hearty and authentic Gamjatang right in your own kitchen! This recipe features tender pork back-ribs and flavorful dried napa cabbage (siraegi) simmered to perfection, creating a rich and deep broth. Cooked slowly until the meat easily falls off the bone, it’s a comforting and satisfying meal. Perfect for sharing with family, this homemade Gamjatang will surely impress!
Main Ingredients for Gamjatang- 2.3 kg Pork back-ribs
- 6 Potatoes (medium-sized)
- 20 Perilla leaves
- 1 Large Leek
- Generous amount of Perilla seed powder (6 Tbsp or more)
- 4 L Water (for broth)
Pre-boiling Ingredients (to remove impurities)- 5 Bay leaves
- 1 Tbsp Doenjang (fermented soybean paste)
- Plenty of water (enough to cover the ribs)
Seasoning for Dried Napa Cabbage (Siraegi)- 500 g Dried napa cabbage (Siraegi, pre-cooked)
- 2.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Doenjang (fermented soybean paste)
Gamjatang Seasoning Paste- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Minced garlic (heaping)
- 2 Tbsp Fish sauce or Anchovy sauce (Chamchi-ak)
- 3 Tbsp Soup soy sauce (Guk-ganjang)
- 1 Tbsp MSG-based seasoning (Dasida) (for enhanced flavor!)
- Generous amount of Black pepper
- 5 Bay leaves
- 1 Tbsp Doenjang (fermented soybean paste)
- Plenty of water (enough to cover the ribs)
Seasoning for Dried Napa Cabbage (Siraegi)- 500 g Dried napa cabbage (Siraegi, pre-cooked)
- 2.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Doenjang (fermented soybean paste)
Gamjatang Seasoning Paste- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Minced garlic (heaping)
- 2 Tbsp Fish sauce or Anchovy sauce (Chamchi-ak)
- 3 Tbsp Soup soy sauce (Guk-ganjang)
- 1 Tbsp MSG-based seasoning (Dasida) (for enhanced flavor!)
- Generous amount of Black pepper
- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Minced garlic (heaping)
- 2 Tbsp Fish sauce or Anchovy sauce (Chamchi-ak)
- 3 Tbsp Soup soy sauce (Guk-ganjang)
- 1 Tbsp MSG-based seasoning (Dasida) (for enhanced flavor!)
- Generous amount of Black pepper
Cooking Instructions
Step 1
Prepare 2.3 kg of fresh pork back-ribs. Rinse them under running water, and then trim off any large pieces of fat or impurities with a knife. A cleaner cut results in a cleaner tasting broth.
Step 2
Place the trimmed ribs in a large bowl and soak them in cold water for at least 2 hours to remove blood. Change the water 1-2 times during soaking to ensure thorough blood removal. This step is crucial for a clean-tasting gamjatang without a gamey odor.
Step 3
Pre-boil the ribs: Place the blood-removed ribs in a pot and add enough water to cover them completely. Add 5 bay leaves and 1 Tbsp of doenjang. Bring to a boil over high heat, then simmer for 10 minutes once boiling. This process helps to remove excess fat and any lingering odors from the ribs.
Step 4
After pre-boiling, rinse the ribs thoroughly under cold running water and drain them. Clean the pot to remove any residue.
Step 5
Simmer the broth: Return the cleaned ribs to the large pot (gomso) and add 4 liters of fresh water. Bring to a rolling boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and let it simmer gently for at least 1.5 hours. This slow simmering allows the rich flavor of the pork bones to infuse into the broth, forming the base of your delicious gamjatang.
Step 6
While the ribs are simmering, prepare the seasoned dried napa cabbage (siraegi). Rinse the pre-cooked siraegi once or twice in water to remove any grit, then squeeze out as much moisture as possible. Cut the siraegi into manageable pieces, about 5 cm long. Cutting them too small can make them fall apart during cooking.
Step 7
Season the siraegi: In a bowl, combine the prepared siraegi with 2.5 Tbsp of gochujang and 2 Tbsp of doenjang. Mix well with your hands, ensuring the seasoning is evenly distributed. This pre-seasoning adds a wonderful depth of flavor to the cabbage.
Step 8
After 1.5 hours of simmering, add the seasoned siraegi and the 6 peeled and roughly chopped potatoes to the rib broth. Cut the potatoes into large chunks so they don’t break down completely during cooking.
Step 9
Add seasonings and continue simmering: Now, add the ingredients for the gamjatang seasoning paste: 4 Tbsp gochujang, 2 Tbsp heaping minced garlic, 2 Tbsp fish sauce (or chamchi-ak), and a generous amount of black pepper. Continue to cook over medium heat, allowing the potatoes to cook and the flavors to meld together.
Step 10
Adjust seasoning: Taste the broth and adjust the seasoning as needed. Add 3 Tbsp of soup soy sauce and 1 Tbsp of Dasida (MSG-based seasoning) if you desire a richer, more savory flavor, similar to restaurant-style gamjatang. Dasida significantly enhances the umami.
Step 11
Add finishing touches: Once the potatoes and siraegi are tender and the flavors have melded beautifully, add the large chopped leek (1) and the perilla leaves (20), torn into large pieces. Finally, sprinkle generously with perilla seed powder and simmer for a few more minutes until the stew thickens slightly and the flavors are fully incorporated. The perilla seed powder adds a nutty aroma and creamy texture.
Step 12
Your hearty and delicious Gamjatang is complete! Enjoy the rich broth, tender siraegi, and succulent meat falling off the bone. Best served hot for a truly comforting meal.
