Korean · Dinner
Spicy Pork Bone Stew (High-Protein)
Gamjatang-style Korean stew made with pork spare ribs and pork tenderloin simmered in a gochugaru and doenjang broth with garlic and ginger until meat falls tender, finished with potato, napa cabbage, and scallion, served in spiced broth with soft-boiled egg.
$7
20 minsPrep
100 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
632Calories
53.8gProtein
31.2gFat
26.1gCarbs
5.1gSugar
6.1gFiber
2288mgSodium
314mgChol
11.1gSat Fat
1520mgPotassium
135mgCalcium
5.2mgIron
1.8mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
low-carb
high-protein
Instructions
1
Prep
Rinse pork spare ribs under cold water, pat dry, cut into short pieces, peel and mince garlic, grate ginger, and cube potato.
2
Boil
Cover ribs with water in a medium pot over high heat, bring to a rolling boil for 5 minutes, then drain and rinse to remove scum.
3
Simmer
Return ribs to pot with water and stock, bring to boil, reduce to low heat, and simmer covered for 75 minutes until meat pulls easily.
4
Simmer
Stir in gochugaru, doenjang, gochujang, garlic, and ginger; cook over medium heat for 2 minutes until fragrant and deep red-brown.
5
Simmer
Add potato, then after 12 minutes add tenderloin, cabbage, soy sauce, salt, and pepper; simmer 6 minutes until tenderloin is opaque and cabbage wilts.
6
Plate
Soft-boil the egg separately, halve it, and ladle stew into a deep bowl, nestling the egg halves and arranging ribs and vegetables above the broth line.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20 oz566g, bone-in pork spare ribs
- 5.6 oz160g pork tenderloin
- 2 cup480ml water
- 2 cup480ml chicken stock
- 2 tbsp2 tbsp gochugaru
- 2 tbsp2 tbsp doenjang
- 2 tsp2 tsp gochujang
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 5.2 oz150g potato
- 4.2 oz120g napa cabbage
- 1/2 cup50g scallion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 large eggs
