Description
Gamjatang is a hearty and spicy Korean stew made with tender pork neck bones simmered in a flavorful broth with potatoes, vegetables, and traditional Korean seasonings. This comforting main course offers a rich blend of spicy, savory, and slightly herbal flavors, perfect for warming up on chilly days.
Ingredients
Scale
Main Ingredients
- 2 pounds pork neck bones or pork spine pieces
- 8 cups water
Seasonings and Pastes
- 1 tablespoon rice wine
- 1 tablespoon doenjang fermented soybean paste
- 2 tablespoons gochujang Korean chili paste
- 2 tablespoons gochugaru Korean chili flakes
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
Vegetables
- 3 medium potatoes, peeled and cut into chunks
- 1 small onion, sliced
- 2 green onions, chopped
- 1 cup napa cabbage, chopped
- 1/2 cup perilla leaves, chopped (optional)
Finishing Touches
- 1 teaspoon sesame oil
- Salt and black pepper to taste
Instructions
- Prepare the Pork Bones: Rinse the pork neck bones under cold water thoroughly to remove any impurities or blood. Place them in a large pot, cover with water, and bring to a boil. Boil for 5 minutes, then drain and rinse the bones again to ensure a clear broth.
- Simmer the Broth: In a clean large pot, add the rinsed pork bones and 8 cups of fresh water. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer gently for about 45 minutes to extract rich flavors from the bones.
- Add Seasonings: After the initial simmer, stir in the rice wine, doenjang fermented soybean paste, gochujang Korean chili paste, gochugaru chili flakes, soy sauce, minced garlic, and minced ginger. Continue to simmer the stew for an additional 45 minutes, allowing the flavors to blend deeply.
- Add Vegetables: Incorporate the peeled and chunked potatoes, sliced onion, and chopped napa cabbage into the pot. Cook the stew for 20 to 25 minutes more until the potatoes are tender and vegetables well cooked.
- Finish with Greens and Seasoning: Stir in the chopped green onions and perilla leaves if using. Drizzle sesame oil over the stew for aroma and richness. Taste the broth and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve Hot: Ladle the gamjatang into bowls and serve immediately hot. It pairs wonderfully with steamed rice and kimchi for a traditional Korean dining experience.
Notes
- For a deeper, richer flavor, continue simmering the broth for up to 2 hours instead of the suggested time.
- Perilla leaves add a distinctive herbal note traditional to gamjatang but can be replaced with spinach if unavailable.
- Serve with steamed rice and kimchi to complete the meal authentically.
