Gamjatang (Korean Pork Backbone Stew)

A deep red broth where the pork falls off the bone at the touch of a fork. The potatoes are melt-in-your-mouth tender, soaked in a robust fermented soy and chili sauce.

• Prep time: 30 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1647
• Protein: 122 g
• Carbs: 54 g
• Fat: 98 g

Ingredients

• 800 g Pork spare ribs ( cut into pieces )
• 400 g Pork shoulder blade ( in large cubes )
• 4 piece Potato ( peeled and halved )
• 1 piece Chou chinois pé-tsaï (translated from French) ( in wide strips )
• 6 piece Garlic ( minced )
• 1 piece Onion ( halved )
• 2 tbsp doenjang
• 1 tbsp gochujang
• 3 tbsp gochugaru
• 50 ml rice wine
• 1 tsp Ginger ground
• 2 tbsp perilla oil
• 4 piece Scallion or chives ( sliced )
• 1 kg Pork bones (trotters and joints) ( cut into pieces )
• 3 tbsp Perilla seed powder ( plain )

Instructions

1. Blanch the meat and bones

   Plunge the pork ribs, shoulder, and vertebrae into a pot of boiling water for 10 minutes to extract impurities. Drain and rinse each piece under clear water to ensure the meat and bones are perfectly clean.

2. Start the broth

   Return the meat and bones to the clean pot. Cover with water, add the halved onion, pressed garlic, rice wine, and ginger. Bring to a boil then simmer covered for about 1.5 hours, until the meat begins to soften and pull away from the bones.

3. Season and simmer

   Stir in the doenjang, gochujang, and gochugaru. Add the peeled potatoes and the cabbage cut into wide strips. The broth should become opaque and take on an intense brick color. Continue cooking for 30 minutes.

4. Finishing and reduction

   Add the sliced scallions, perilla oil, and perilla seed powder. Let reduce uncovered for a few minutes: the sauce should coat the spoon, become slightly creamy, and the potatoes should mash easily.

Chef's tips

• Don't skip the blanching, it ensures a clean broth without a metallic aftertaste.
• If you have time, simmer for another 30 minutes: the closer the meat is to falling off the bone by itself, the better.

Storage

Keeps for 3 days in the fridge. The broth will set into a jelly, which is normal. Reheat gently in a saucepan with a splash of water.