Spicy Pork Back-Bone Stew (Gamjatang)
Hearty and Flavorful Pork Back-Bone Gamjatang with Perilla Leaves and Dried Radish Greens
Feeling uninspired for dinner? Let’s head to the grocery store for some inspiration! I spotted some pork back-bones perfect for making Gamjatang. They were a great price, and I imagined how satisfying a bubbling pot of this stew would be, warming us up from the inside out. This recipe is perfect for those days when you crave a hearty, flavorful, and soul-soothing meal. Get ready for a delicious bowl that will leave you feeling refreshed and satisfied!
Main Ingredients
- 2.5kg Pork back-bones (preferably from the thick part with plenty of meat)
- 300g Cooked dried radish greens (sigeumchi), previously boiled and frozen
- 2 Medium potatoes
- 150g Young perilla leaves (kkaennip)
- 1/4 Large leek
- 1 Green chili pepper (optional, for extra spice)
Seasoning Paste
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp Minced garlic
- 4 Tbsp Fish sauce (anchovy or sand lance)
- 4 Tbsp Perilla seed powder
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp Minced garlic
- 4 Tbsp Fish sauce (anchovy or sand lance)
- 4 Tbsp Perilla seed powder
Cooking Instructions
Step 1
Begin by preparing 2.5kg of pork back-bones intended for Gamjatang. Choose cuts with a generous amount of meat for the best flavor.
Step 2
Young perilla leaves are essential for the characteristic flavor of Gamjatang, so have a bunch ready. Peel the potatoes and cut them into large chunks. (Feel free to add more potatoes if you enjoy them in your stew.) Cut the pre-boiled and frozen dried radish greens into bite-sized pieces.
Step 3
Place the pork back-bones in a large pot and rinse them thoroughly under running water to remove any impurities. This initial wash helps create a cleaner broth.
Step 4
Add enough water to completely submerge the pork bones. For odor control, add 3-4 bay leaves and bring the water to a boil over high heat.
Step 5
Once the water starts boiling, continue to simmer for about 20 to 30 minutes. Skim off any scum or foam that rises to the surface during this time. This step is crucial for removing blood and any gamey odors.
Step 6
Drain the boiled pork bones and rinse them thoroughly under cold running water. Carefully remove any remaining bits of meat, fat, or impurities from the bones. Taking your time with this step ensures a delicious, odor-free Gamjatang.
Step 7
Return the cleaned pork bones to the pot and add fresh cold water, ensuring the bones are fully covered. It’s now time to simmer them for a rich broth. While the broth is simmering, prepare the seasoning paste by mixing all the ingredients together. Cut the potatoes into large pieces, chop the dried radish greens, and wash the young perilla leaves, patting them dry.
Step 8
In a bowl, combine 2 tablespoons of doenjang and 2 tablespoons of minced garlic.
Step 9
Add 1 tablespoon of gochujang and 3 tablespoons of gochugaru to the bowl and mix well.
Step 10
Finally, stir in 4 tablespoons of fish sauce and 4 tablespoons of guk-ganjang. Mix everything thoroughly to create the seasoning paste. The perilla seed powder will be added later, so set it aside for now.
Step 11
Once the pot with the pork bones starts boiling again, add the chopped potatoes and the prepared dried radish greens. Do not add the perilla leaves yet; keep them aside for later.
Step 12
Pour all the prepared seasoning paste into the pot and stir well to ensure the seasonings are evenly distributed among the bones and vegetables.
Step 13
When the stew comes back to a boil, add the roughly chopped leek and the green chili pepper (seeds removed, if desired) for an extra kick of flavor.
Step 14
Cover the pot and simmer over medium-low heat for approximately 50 minutes, or until the meat is tender and the flavors have melded beautifully. Towards the end of the cooking time, stir in 4 tablespoons of perilla seed powder for a nutty richness.
Step 15
Finally, add the fresh young perilla leaves generously. Simmer for another few minutes until the leaves wilt and release their fragrant aroma. Your delicious Pork Back-Bone Gamjatang is now ready to be enjoyed!
