Gamjatang (Spicy Pork Bone Stew)

Method9 steps

1. 1

   Step 1: Soak the bones for an hour or longer in cold water. Change the water half way through if you can. Drain.

   Soak bones for at least an hour · 60 minUses 2 pounds of pork spine or neck bones · cold water as needed to soak and rinse the bones

2. 2

   Step 2: Bring a medium pot of water to a boil. Drop the bones in. Let it come back to a boil. This will take about 7 to 8 minutes.

   Uses soaked and drained pork bones · water as needed to cover bones for parboiling

3. 3

   Step 3: Drain the parboiled bones and discard the water. Rinse the bones under running water and clean the pot. Return the bones to the pot with 8 cups water, the onion (1/2 small), whole garlic cloves (5), ginger (4) and scallion white. Bring to a boil and boil uncovered over medium-high heat for 10 minutes. Reduce to medium-low, cover and simmer for 50–60 minutes, until the meat is tender and the broth is milky.

   10-minute uncovered boil, then 50–60-minute covered simmer · 70 minUses parboiled pork bones · cold water as needed to soak and rinse the bones · 8 cups water for the broth · 1/2 small onion · 5 garlic cloves · 4 thin ginger slices (about 1-inch rounds) · white part of 1 scallion

4. 4

   Step 4: Mix the gochugaru (1 Tbsp) (with the optional extra 1–2 tsp if desired), gochujang (1 tablespoon), doenjang (1 tablespoon), soup soy sauce (1 Tbsp) or fish sauce, and 1 Tbsp minced garlic. Reserve the mixture for the cabbage and stew.

   Uses 1 Tbsp gochugaru, plus 1–2 tsp more for a spicier stew · 1 tablespoon gochujang (Korean red chili pepper paste) · 1 tablespoon doenjang (Korean fermented soybean paste) · 1 Tbsp soup soy sauce (or fish sauce) · 1 tablespoon minced garlic

5. 5

   Step 5: Bring a medium pot of water to a rapid boil. Blanch the cabbage until the white parts turn soft, 4 to 5 minutes. Remove the cabbage from the pot (keep the hot water to boil the potatoes) and shock in cold water to stop the cooking. Drain and squeeze out water. Cut into 2 to 3-inch lengths.

   Blanch cabbage until white parts soften · 5 minUses 5–6 oz young cabbage (putbaechu) or napa cabbage · water as needed for blanching cabbage, then boiling potatoes · cold water as needed to cool blanched cabbage

6. 6

   Step 6: Mix the drained, cut cabbage with 1 Tbsp of the prepared seasoning mixture. Reserve the remaining seasoning for the stew.

   Uses blanched cabbage · 1 Tbsp prepared seasoning mixture

7. 7

   Step 7: Cut the potatoes in half with the skin on. In the pot of water used to blanch the cabbage, boil the potatoes until almost cooked. Peel the potatoes.

   Uses 3 small white potatoes · reserved cabbage blanching water

8. 8

   Step 8: Lift the meat-bearing bones out of the broth. Discard the aromatic vegetables, reserving the broth (about 5 cups). Return the bones with their meat to the pot with the broth. Add the seasoned cabbage, cooked peeled potatoes and all the remaining prepared seasoning. Boil for about 10 minutes.

   Boil assembled stew · 10 minUses meat-bearing pork bones and strained broth · seasoned cabbage · cooked peeled potatoes · remaining seasoning mixture

9. 9

   Step 9: Add the sliced perilla leaves (6–8) and 2 roughly sliced scallions. Add salt (to taste) and black pepper (to taste) to taste. Boil for another couple of minutes, then stir in the crushed perilla seeds (1 Tbsp) or sesame seeds.

   Cook perilla leaves and scallions · 2 minUses assembled pork-bone stew · 6–8 perilla leaves, roughly sliced · 2 scallions, roughly sliced · salt to taste · black pepper to taste · 1 Tbsp crushed perilla seeds (or sesame seeds)