Saucepan@saucepan · Shared this recipeFollowKorean · sauceGamjatang (Spicy Pork Bone Stew)A spicy Korean stew made with pork bones, potatoes, cabbage, and perilla seeds.total1 hr 40 minprep20 mincook1 hr 20 minservings3Original recipe on koreanbapsang.comKeep this recipeAdd a copy of Gamjatang (Spicy Pork Bone Stew) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servings2 lb pork spine or neck bones0.5 small onion5 garlic cloves4 thin ginger slices, about 1-inch rounds1 scallion white part5 oz young cabbage, 1 cup, boiled, putbaechu, 풋배추 or napa cabbage3 small white potatoes6 perilla leaves, kkaennip, 깻잎, roughly sliced2 scallions, roughly sliced1 tbsp crushed perilla seeds, Or sesame seeds, 들깨가루1 tbsp gochugaru -- use a teaspoon or 2 more for a spicier stew), Korean red chili pepper flakes1 tbsp gochujang, Korean red chili pepper paste1 tbsp doenjang, Korean fermented soybean paste1 tbsp gukganjang, or fish sauce, 국간장, soup soy sauce1 tbsp minced garlicSalt and pepper to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak the bones for an hour or longer in cold water. Change the water half way through if you can. Drain.2Step 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.3Step 3: Drain the bones. Wash the bones under running water. Clean the pot. Return the bones back to the pot. Add 8 cups of water, the onion, garlic, ginger and scallion. Bring it to a boil. Continue to boil, uncovered, for 10 minutes over medium high heat. Reduce the heat to medium low. Continue to boil, covered, for 50 minutes to an hour until the meat is tender and the broth is milky.4Step 4: Mix the seasoning ingredients well together.5Step 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.6Step 6: Mix the cabbage well with 1 tablespoon of the seasoning.7Step 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.8Step 8: Remove the meat from the broth. Discard the aromatic vegetables, reserving the broth (about 5 cups). Place the bone back in the pot with the broth. Add the cabbage, potatoes, and the remaining seasoning. Boil for about 10 minutes.9Step 9: Throw in the perilla leaves and scallion. Add salt and pepper to taste. Boil for an additional couple of minutes, and then add the crushed perilla seeds.getsaucepan.com/r/cdbbb4ec-17c2-4499-9312-d292123d2906 · Original: https://www.koreanbapsang.com/gamjatang-spicy-pork-bone-stew/
