Spicy & Hearty Kimchi Pork Back-Bone Stew (Muk Eun Ji Gamjatang)
How to Make a Rich and Refreshing Kimchi Pork Back-Bone Stew at Home
Utilize your aged, fermented kimchi (muk eun ji) to create a deeply flavorful and refreshing Kimchi Pork Back-Bone Stew! This dish features pork back-bones simmered until tender, making the meat fall off the bone and the broth rich and delicious. It’s perfect as a hangover remedy or a satisfying meal. This recipe for a simplified Pork Bone Soup (Ppyeo Haejangguk) with aged kimchi is easier than you think. Let’s get started!
Main Ingredients- 1.5kg Pork Back-Bone
- 1/4 head Aged Fermented Kimchi (Muk Eun Ji)
- 4 small Potatoes (Al Gamja)
- 20 leaves Perilla Leaves (Kkaennip)
- 2 Korean Green Chilies (Cheongnyang Gochu)
- 1 Red Chili (Hong Gochu)
- 1 bunch Green Onion (Daepa)
- 1/2 Onion (Yangpa)
- 4L Water
For Blanching (Odor Removal)- 1 Tbsp Doenjang (Soybean Paste)
- 2 Bay Leaves
- 4 Tbsp Cooking Wine (Mirin, etc.)
- 1 Tbsp Doenjang (Soybean Paste)
- 2 Bay Leaves
- 4 Tbsp Cooking Wine (Mirin, etc.)
Cooking Instructions
Step 1
Rinse the pork back-bones thoroughly under cold running water and soak them for at least 3 hours to remove excess blood. Changing the water every hour will help draw out more blood.
Step 2
Place the soaked pork back-bones in a large pot and cover them with plenty of water. Bring the water to a boil over high heat. Add 1 Tbsp doenjang, 4 Tbsp cooking wine, and 2 bay leaves to the boiling water. Simmer vigorously for about 10 minutes to eliminate any gamey odors from the pork.
Step 3
After blanching, drain the pork back-bones and rinse them under cold water until clean. Trim any congealed fatty pieces with scissors. Rinse the bones 2-3 times to remove any remaining blood or impurities, then set aside.
Step 4
In a large, deep pot, layer the aged kimchi at the bottom. Arrange the cleaned pork back-bones on top of the kimchi. Pour in 4L of water and bring the pot to a rolling boil over high heat.
Step 5
Once the stew is boiling, dissolve 2 Tbsp of doenjang into the broth using a sieve to ensure no clumps remain. Add the minced garlic and ginger. Reduce the heat to medium and simmer for 1 hour, allowing the pork back-bones to become tender and the flavors to meld.
Step 6
While the stew is simmering, prepare the vegetables. Peel the small potatoes. Cut the onion into quarters. Chop the green onions into 5cm lengths. Wash the perilla leaves and cut them into large pieces.
Step 7
After 1 hour of simmering, add the prepared green onions, onions, potatoes, Korean green chilies, and red chili to the pot. Stir in 2-3 Tbsp gochugaru and 5 Tbsp perilla seed powder. Continue to simmer for another 20 minutes to deepen the flavors.
Step 8
Taste the stew after 20 minutes and adjust the seasoning as needed. Since the aged kimchi can be salty, you might not need extra salt. If it’s too bland, season with salt to your preference. (In this recipe, the seasoning was just right without additional salt.)
Step 9
Use scissors to cut the aged kimchi that’s at the bottom of the pot into bite-sized pieces. This helps integrate the kimchi into the stew better.
Step 10
Finally, add a generous amount of the large-cut perilla leaves to the stew and simmer briefly to incorporate their fresh aroma. This step adds a wonderful finishing touch.
Step 11
Ladle the finished Kimchi Pork Back-Bone Stew into individual bowls. Sprinkle with a pinch of black pepper and toasted sesame seeds before serving. Enjoy your delicious and hearty stew!
