dinnerKoreanmedium

Korean Pork Bone Stew (Gamjatang)

Name: Korean Pork Bone Stew (Gamjatang)
Prep time: PT2HS
Yield: 2 servings
Cuisine: Korean
Ingredients: 800 g Pork neck bones (with meat); 2 medium Potatoes; 150 g Napa cabbage; 8 leaves Perilla leaves; 3 stalks Green onions; 2 tbsp Gochugaru (Korean chili flakes); 1 tbsp Gochujang; 1 tbsp Doenjang (soybean paste); 4 cloves Garlic; 1 tbsp Ginger

A hearty Korean pork bone stew simmered low and slow until the meat pulls right off the bone, in a fiery gochugaru broth with potatoes and greens. Deeply savory, spicy, and made for cold nights.

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2 hrs2 servings

Nutrition Facts (per serving)

Values are per serving

558Cal

42 g

Protein

40 g

Carbs

26 g

Fat

Ingredients

Pork neck bones (with meat)
800 g
720 Cal
Potatoes
2 medium
230 Cal
Napa cabbage
150 g
20 Cal
Perilla leaves
8 leaves
10 Cal
Green onions
3 stalks
15 Cal
Gochugaru (Korean chili flakes)
2 tbsp
30 Cal
Gochujang
1 tbsp
30 Cal
Doenjang (soybean paste)
1 tbsp
35 Cal
Garlic
4 cloves
20 Cal
Ginger
1 tbsp
5 Cal

Instructions

1
Blanch the pork bones in boiling water for 5 minutes, then drain and rinse off any scum.
2
Return the bones to a clean pot, cover with fresh water, and add the garlic, ginger, and doenjang. Simmer gently for about 1.5 hours until the meat is fork-tender.
3
Stir in the gochugaru, gochujang, potatoes, and napa cabbage. Simmer 20 more minutes until the potatoes are soft.
4
Add the perilla leaves and green onions, taste and adjust salt, and simmer 2 more minutes.
5
Serve bubbling hot straight from the pot with rice and banchan on the side.

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