Spicy Korean Pork Spine Stew — Gamjatang Pork Spine Stew
Korean spicy pork spine stew with potato, perilla seed, napa cabbage, and scallion in a deep gochugaru-doenjang broth, served with a bowl of rice on the side.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak pork bones in 1L cold water for 10 minutes. Rinse rice until water runs clear. Peel and quarter potatoes. Cut napa cabbage into 5cm pieces. Slice onions thickly. Cut spring onions into 5cm batons. Grate garlic and ginger. Combine gochugaru, doenjang, gochujang, soy sauce, remaining garlic, and black pepper in a bowl.
Boil
Blanch pork bones in fresh boiling water for 5 minutes over high heat, drain and rinse clean. Place bones in a heavy pot with 1.5L cold water, onions, ginger, and 4 garlic cloves. Bring to a boil over high heat, then reduce to low and simmer for 50 minutes until meat releases from bone.
Build
Whisk spice mixture into broth over medium heat, simmer for 5 minutes until deep red. Add potato chunks, simmer for 12 minutes over medium heat until just tender at centre. Add napa cabbage and spring onion batons, simmer for 5 minutes until cabbage softens and turns translucent.
Simmer
While stew cooks, combine rinsed rice with 240ml water in a small saucepan. Bring to a boil over high heat, cover and cook on lowest heat for 12 minutes. Rest covered off heat for 5 minutes.
Finish
Season stew with salt. Stir in ground perilla seed, simmer for 60 seconds over medium heat until broth thickens slightly and turns nutty, stirring gently.
Plate
Ladle bubbling stew into serving bowls and place alongside bowls of cooked rice. Serve immediately.
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