Korean · Dinner
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.
$$
10 minsPrep
75 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
520Calories
34gProtein
22gFat
48gCarbs
4gSugar
6gFiber
780mgSodium
85mgChol
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Instructions
1
Prep
Soak pork bones in 1L cold water 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, 4 garlic cloves, and black pepper in a bowl.
2
Boil
Blanch pork bones in fresh boiling water 5 minutes over high, drain and rinse clean. Place bones in a heavy pot with 1.5L cold water, onions, ginger, and remaining 4 garlic cloves. Bring to a boil over high, then reduce to low and simmer 50 minutes until meat releases from bone.
3
Build
Whisk spice mixture into broth over medium heat, simmer 5 minutes until deep red. Add potato chunks, simmer 12 minutes over medium until just tender at centre. Add napa cabbage and spring onion batons, simmer 5 minutes until cabbage softens and turns translucent.
4
Simmer
While stew cooks, combine rinsed rice with 240ml water in a small saucepan. Bring to a boil over high, cover and cook on lowest heat 12 minutes. Rest covered off heat 5 minutes.
5
Finish
Season stew with salt to taste. Stir in ground perilla seed, simmer 60 seconds over medium until broth thickens slightly and turns nutty, stirring gently.
6
Plate
Ladle bubbling stew into serving bowls and place alongside bowls of cooked rice. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) pork neck bones
- 170g (6 oz) short-grain white rice
- 400g (14.1 oz) waxy potato
- 300g (10.6 oz) napa cabbage
- 2 small yellow onions
- 4 scallions
- 2.5L (10.6 cup) cold water
- 30g (1.1 oz) gochugaru
- 30g (1.1 oz) doenjang
- 20g (0.7 oz) gochujang
- 20g (0.7 oz) ground perilla seed
- 8 garlic cloves
- 20g (0.7 oz) fresh ginger
- 20ml (4 tsp) soy sauce
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper