Gamjatang (Korean Pork Backbone Stew)
Ingredients
- 800 gPork spare ribs (cut into pieces)
- 400 gPork shoulder blade (in large cubes)
- 4 pcPotato (peeled and halved)
- 1 pcChou chinois pé-tsaï (translated from French) (in wide strips)
- 6 pcGarlic (minced)
- 1 pcOnion (halved)
- 2 tbspdoenjang
- 1 tbspgochujang
- 3 tbspgochugaru
- 50 mlrice wine
- 1 tspGinger ground
- 2 tbspperilla oil
- 4 pcScallion or chives (sliced)
- 1 kgPork bones (trotters and joints) (cut into pieces)
- 3 tbspPerilla seed powder (plain)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
