Gamja-tang (Pork Bone & Potato Stew)

Name: Gamja-tang (Pork Bone & Potato Stew)
Total time: 2 h 30 min
Yield: 4
Cuisine: Korean
Ingredients: 1.5 kg Pork spine / neck bones (dwaeji-deungppyeo); 4 Potatoes, whole or halved; 300 g Napa cabbage (ugeoji), blanched; 8 Perilla leaves; 2 / 2 Green onion and green chili; 3 tbsp Ground perilla seeds (deulkkae); 3 + 1 + 1 tbsp / 2 tbsp / to taste Sauce: gochugaru, doenjang, gochujang, garlic, ginger, soy; to cover Water

Meaty pork spine simmered until falling-off-the-bone in a spicy broth with potatoes, perilla and napa — a hearty, rib-sticking pot to share.

Nguồn

Công thức của Korean home kitchens · 🏺 Truyền thống

Korean home-style / 한국 가정식 — Gamja-tang is a robust stew of pork spine and potato in a spicy, perilla-scented broth. It is often linked to the southern Jeolla region and to the labourers of the ports and railways around Incheon, for whom the cheap, rich bones made a filling, restorative meal.

Background on Wikipedia ↗

Watch it being made

Basic Sunday Cooking

⏱ 150 phút🍽 4 khẩu phần🔥 480 kcal🇰🇷 Hàn Quốc🌶️🌶️

Không sữa

Các bước

Soak the pork bones in cold water for an hour or two to draw out the blood.
💡 This soak, plus a blanch, is what keeps the broth clean and free of any porky smell.
Blanch the bones in boiling water for 5–10 minutes, then drain and rinse off the scum.
Return the bones to a pot with fresh water, ginger and a little of the garlic, and simmer 1 hour until the meat loosens from the bone.
Stir the gochugaru, doenjang, gochujang and remaining garlic into the broth, add the potatoes and blanched cabbage, and cook 20 minutes until the potatoes are tender.
Add the green onion, chili and perilla leaves and simmer a few minutes more.
Stir in the ground perilla seeds just before serving for a nutty, thickened finish.

💡 Mẹo

Ground perilla seed is what makes gamja-tang taste like gamja-tang — stir it in at the very end so it stays fragrant.
Pick the bones up and eat the meat with your hands — that is how it is meant to be enjoyed.
Fry a portion of rice in the leftover broth (bokkeum-bap) to finish the pot.