Korean Pork Backbone Stew (Gamjatang) Recipe

Gamjatang, a hearty and deeply flavorful Korean stew, is a culinary experience that transcends mere sustenance. This robust dish, featuring tender pork backbone simmered in a rich broth, is a comforting classic loved throughout Korea. The name itself, literally translating to "potato stew," might be misleading, as potatoes are only one component of a complex tapestry of flavors. Think spicy, savory, and intensely satisfying; a perfect representation of Korean culinary prowess. The addition of other vegetables like green onions and perilla leaves adds layers of texture and subtle aromatic notes.

The deeply satisfying broth, brimming with collagen from the pork backbone, is a testament to slow cooking and careful seasoning. From the initial searing of the meat to the gradual simmering of the broth, every step is crucial in achieving that perfect balance of spice and richness. To learn how to craft this delectable masterpiece, let's dive into the step-by-step process outlined below.

Tools Needed

  • pot
  • knife
  • cutting board

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Pork Backbone

  • Rinse the pork backbone thoroughly until the water runs clear (This is crucial for a clean-tasting soup).
  • Place the pork backbone in a pot, cover with cold water, and let it rest for 1 hour.
  • Bring the water to a boil, then discard the water; this removes impurities. Repeat this process 2-3 times.
  • Boil the cleaned pork backbone until soft and tender (about 1 hour or more, depending on preference, 3 hours is recommended)
Rinse the pork backbone thoroughly until the water runs clear (This is crucial for a clean-tasting soup).Place the pork backbone in a pot, cover with cold water, and let it rest for 1 hour. Bring the water to a boil, then discard the water; this removes impurities. Repeat this process 2-3 times. Boil the cleaned pork backbone until soft and tender (about 1 hour or more, depending on preference, 3 hours is recommended)
Prepare the Pork Backbone
  • Remove the boiled pork backbone from the water and set aside to cool. Squeeze out some excess water from the cabbage.
Remove the boiled pork backbone from the water and set aside to cool. Squeeze out some excess water from the cabbage.
Prepare the Pork Backbone

Step 2. Sauté Aromatics and Vegetables

  • Season the cabbage with soybean paste.
  • Add onions, green onions, radish, and red pepper to the pot.
  • Cut potatoes into fourths and add them to the pot after it starts to bubble.
  • Add soybean paste, gochugaru, and stir.
Season the cabbage with soybean paste. Add onions, green onions, radish, and red pepper to the pot.Cut potatoes into fourths and add them to the pot after it starts to bubble. Add soybean paste, gochugaru, and stir.
Sauté Aromatics and Vegetables
  • Add the seasoned cabbage after about 30 minutes of boiling.

Step 3. Simmer to Perfection

  • Boil very slowly for at least an hour (3 hours is ideal) until the meat separates easily from the bones.
  • Add spring onions and stir.
  • Add perilla seeds for added texture and flavor. Continue to simmer for at least an hour.
Boil very slowly for at least an hour (3 hours is ideal) until the meat separates easily from the bones.Add spring onions and stir.Add perilla seeds for added texture and flavor. Continue to simmer for at least an hour.
Simmer to Perfection

Step 4. Serve

  • Serve hot!
Serve hot!
Serve

Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe

Tips

  • Boiling the pork backbone multiple times ensures a cleaner, less gamey flavor.
  • The longer you simmer the stew, the more tender the meat and bones will be.
  • Perilla seeds add a nutty flavor and unique texture.

Nutrition

  • N/A

FAQs

1. Can I use other cuts of pork instead of pork backbone?

While pork backbone gives the best collagen-rich broth, you can substitute with pork shoulder, ribs, or even a combination. Keep in mind the flavor and texture will differ slightly.

2. How can I adjust the spiciness of the Gamjatang?

Control the spiciness by adjusting the amount of gochugaru (Korean chili flakes) you add. Start with less and add more to taste.

3. What can I do if my Gamjatang is too salty?

Add a peeled potato or two to the stew; potatoes help absorb excess salt. You can also add a splash of water or a tablespoon of sugar to balance the flavors.


With its rich broth, tender pork, and vibrant flavors, your homemade Gamjatang is sure to become a family favorite. Enjoy the satisfying warmth and comforting taste of this authentic Korean dish, perfect for a chilly evening or a special occasion. Now go forth and create your own culinary masterpiece!