Tender Boneless Pork Shoulder Gamjatang
How to Make Delicious Boneless Gamjatang Without Pork Back Ribs
I received two generous chunks of pork shoulder, each weighing 1.2kg, from my mother-in-law. I used one for braised pork, but I was stumped on what to do with the other. Pork shoulder can be quite tough and requires long cooking, making it less versatile for quick meals. Since I absolutely love Gamjatang (Korean Pork Bone Stew), I decided to try making a boneless version using the pork shoulder. To my surprise, it turned out incredibly tender and exceptionally delicious! If you’re searching for a way to make Gamjatang without the pork back ribs, using pork shoulder is a fantastic alternative. Give this recipe a try!
Main Ingredients- Pork Shoulder 1.2kg (whole piece)
- Green Onions 200g
- Potato 1 large
- Onion 1 medium
- Perilla Leaves 20 leaves
Broth & Seasoning Ingredients- Water 1.5L
- Doenjang (Fermented Soybean Paste) 4 Tbsp
- Gochujang (Korean Chili Paste) 1 Tbsp
- Gochugaru (Korean Chili Flakes) 3 Tbsp
- Minced Garlic 3 Tbsp
- Beef Dasida (Flavor Enhancer) 1 Tbsp
- MSG 1/3 Tbsp (optional)
- Ground Perilla Seeds 4 Tbsp (or to taste)
- Black Pepper to taste
- Water 1.5L
- Doenjang (Fermented Soybean Paste) 4 Tbsp
- Gochujang (Korean Chili Paste) 1 Tbsp
- Gochugaru (Korean Chili Flakes) 3 Tbsp
- Minced Garlic 3 Tbsp
- Beef Dasida (Flavor Enhancer) 1 Tbsp
- MSG 1/3 Tbsp (optional)
- Ground Perilla Seeds 4 Tbsp (or to taste)
- Black Pepper to taste
Cooking Instructions
Step 1
In a large pot, fill with plenty of water and blanch the pork shoulder chunks for about 10 minutes over high heat. This initial blanching helps remove impurities and any unwanted odors from the meat.
Step 2
While the meat is blanching, let’s prepare the vegetables. First, peel the potato and cut it into large, bite-sized pieces. Be careful not to cut them too small, as they might break apart during cooking.
Step 3
Next, slice the onion into thick strips. The natural sweetness from the onion will infuse into the broth, enriching the flavor of the Gamjatang.
Step 4
Prepare the green onions by separating the white and green parts. Cut the white parts into large pieces and thinly slice or chop the green parts to use as a garnish later.
Step 5
Wash the perilla leaves thoroughly, remove the stems, and thinly slice them. The fragrant aroma of the perilla leaves will add another layer of flavor to the stew.
Step 6
After the initial blanching, discard the water and clean the pot. Add 1.5L of fresh water to the pot, dissolve the 4 Tbsp of doenjang and 1 Tbsp of gochujang. Then, return the blanched pork shoulder chunks to the pot. Cover and simmer for about 1 hour, or until the pork shoulder is very tender. Slow simmering is key to achieving tenderness.
Step 7
Once the pork is tender after an hour, remove it from the pot and let it cool slightly. Once it’s cool enough to handle, slice it thinly into pieces about 1 to 1.5cm thick. Slicing it this way allows the seasonings to penetrate better, enhancing the flavor.
Step 8
Return the sliced pork to the broth. Add the prepared potatoes, onions, and the seasoning ingredients: 3 Tbsp gochugaru, 3 Tbsp minced garlic, 1 Tbsp beef Dasida, 1/3 Tbsp MSG (if using), and a pinch of black pepper. Taste the broth and adjust seasoning if needed, adding more doenjang or salt if it’s too bland.
Step 9
Bring the stew to a boil over high heat, then reduce to medium-low and simmer for about 10 more minutes, or until the potatoes are cooked through. Add the white parts of the green onions and the sliced perilla leaves, and simmer for a few more minutes. Finally, stir in 4 Tbsp of ground perilla seeds, or adjust to your preference, for a rich and nutty finish. Your delicious boneless pork shoulder Gamjatang is now ready to enjoy!
