Gamjatang (Pork Bone Potato Stew)
A hearty Korean stew of pork spine bones simmered until tender with potatoes, radish greens, and perilla seed powder for a rich, spicy broth. It takes time, but the steps are simple enough to get a deep flavor at home.
Ingredients
Ingredients
- Pork spine bones1.3kg
- Potatoes2
- Radish greens1 handful
- Green onion1 stalk
- Perilla leavesa little
- Wateras needed
Sauce & Seasoning
- Gochujang (red chili paste)1 tbsp
- Doenjang (soybean paste)1 tbsp
- Red chili powder3 Tbsp
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang)1/2 cup
- Fish sauce3 Tbsp
- Perilla seed powder4-5 tbsp
Directions
- 1
Soak the pork spine bones in cold water to draw out the blood. Change the water two or three times and let them soak for about 2 hours.
- 2
Put the drained bones into boiling water and blanch them thoroughly once to pre-cook them.
- 3
Wash the radish greens well and cut them into bite-sized pieces.
- 4
Peel the potatoes and cut them into large, bite-sized chunks.
- 5
Scoop out the blanched bones and drain off the water.
- 6
Place the bones in a pot and pour in enough water to cover them.
- 7
Add the potatoes, then season with 1 tbsp doenjang (soybean paste), 1 tbsp gochujang (red chili paste), 1 tbsp minced garlic, 3 tbsp red chili powder, 1/2 cup soup soy sauce, and 3 tbsp fish sauce.
- 8
Cut the green onion into large pieces and add it in.
- 9
Generously place the radish greens on top of the bones.
- 10
Add a generous 5 tbsp of perilla seed powder and bring to a rolling boil. Adding enough perilla seed powder gives a deep, nutty flavor.
- 11
While boiling vigorously, taste for seasoning; if it's too strong, add more water to adjust the consistency.
- 12
Finally, add the perilla leaves to enhance the aroma and finish.
Tips
The pork bones need to be thoroughly cooked so the meat comes off easily, so it's best to simmer them for a long time.