Gamjatang / Spicy Pork Bone Stew

Gamjatang is a spicy, stew made with pork bones. This stew is named as spicy pork bone stew but it is loaded with lots of vegetables, all varying in flavor and texture. The success of this stew is in making the flavorful milky broth by blanching and cleaning the bones properly.

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Ingredients
1.4kg(3pounds) pork neck bone
2 tablespoons rice wine, for blanching water
2 medium potatoes, cut into half or in 1/3
300g napa cabbage leaves, chopped
100g perilla leaves, sliced
1 tablespoon perilla powder
1 green chili, thinly sliced
1 red chili, thinly sliced
30g green onion, chopped
Aromatic vegetables for broth
1/2 onion
4 cloves garlic
1/2 thumb size ginger
2 stalks green onion

Seasoning ingredients
3 tablespoons dark soy sauce
2 tablespoons light soy sauce
3 tablespoons Korean chili flakes
1 tablespoon doenjang(Korean soybean paste)
1 tablespoon minced garlic
1/2 teaspoon chopped or grated ginger
1/4 teaspoon ground black pepper
2 tablespoons water

Instructions
1. Soak the pork bones in water for an hour. Place the bones in a big pot and bring it to a boil for about 15 minutes. Discard the water. Wash the bones under running water and clean the pot.
2. Return the bones back to the pot. Add 8 to 10 cups of water(to cover the bones), onion, garlic, ginger and green onion. Bring it to a boil for 10 minutes, uncovered. Reduce the heat to medium low. Simmer, covered, for 50 minutes to an hour and half, until the meat is tender and the broth if milky.
3. Mince garlic, and ginger. In a small bowl combine dark soy sauce, light soy sauce, gochugaru(Korean chili flakes), garlic, ginger, doenjang(Korean soybean paste), water and ground black pepper.
4. Bring 5 cups of water to a boil. Cut the cabbage leaves into bite size pieces. Blanch the cabbage leaves for 5 minutes. Drain cool and squeeze out the liquid. Place the leaves in a bowl, and toss with 1 teaspoon of the seasoning ingredients.
5. Turn off the heat. Remove the bones form the broth. Discard the aromatic vegetables, reserving the broth. Place the bones in the large stew pot and pour the broth in it. Add the seasoned napa cabbage leaves and the potatoes into the pot. Put the remaining seasoning ingredients into the pot and cook in medium heat until the potatoes are fully cooked, for about 20 minutes.
6. Chop one green chili and one red chili. Slice perilla leaves and green onion. Add the chilis and perilla leaves into the pot. Sprinkle perilla powder. Turn off the heat.
Serve with steamed rice or Korean alcohol(soju)

More information
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#koreanfood #spicyfood #gamjatang