Korean

Gamjatang (Pork Bone Stew)

Name: Gamjatang (Pork Bone Stew)
Total time: 150 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 1.5kg meaty pork neck/spine bones; 3 medium potatoes (peeled and halved); 5 leaves napa cabbage (blanched); 10 perilla leaves (roughly chopped); 2 tbsp perilla seed powder (deulkkae-garu); 3 tbsp doenjang; 3 tbsp gochugaru; 2 tbsp minced garlic; 1 tbsp ginger (sliced)

A spicy Korean soup made from the spine or rib bones of a pig, potatoes, and vegetables.

150 minutes

Serves 8

Dinner

Contains common allergens

Soy

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Instructions

6 steps

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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