Gamjatang (Pork Bone Stew)
A spicy Korean soup made from the spine or rib bones of a pig, potatoes, and vegetables.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Soak the pork bones in cold water for 1 hour. Drain, then boil the bones for 10 minutes in fresh water. Discard this murky water and rinse the bones thoroughly under cold water.
- 2
Return the clean bones to a large heavy pot. Cover with 10 cups of water, add the sliced ginger and 1 tbsp of doenjang. Boil over medium-low heat, covered, for 1.5 to 2 hours until the meat is incredibly tender.
- 3
Mix a seasoning paste using the remaining 2 tbsp doenjang, gochugaru, minced garlic, and a splash of water.
- 4
Tear the blanched napa cabbage lengthwise and toss it in the seasoning paste.
- 5
Add the seasoned cabbage, halved potatoes, and the rest of the paste to the simmering bone broth. Cook for another 30 minutes until the potatoes are easily pierced with a fork.
- 6
Right before serving, stir in the perilla seed powder and top with fresh perilla leaves. Serve bubbling hot.
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