Korean 120 min

Korean Gamja Tang (Pork Spine Stew)

Name: Korean Gamja Tang (Pork Spine Stew)
Total time: 120 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 lbs pork spine (neck bones), cut into sections; 1 large potato, peeled and cut into large chunks; 4 cups water; 2 cups chicken or pork broth; 3 tablespoons gochugaru; 2 tablespoons doenjang; 2 tablespoons soy sauce; 1 tablespoon gochujang; 6 cloves garlic, minced; 1-inch piece ginger, minced; 1 teaspoon sesame oil; 2 cups napa cabbage, cut large; 4 green onions, cut into 2-inch pieces; Perilla leaves and sesame seeds for garnish

spicyhigh-proteindairy-freecomfort-food

Ingredientsfor 2

480

Cal

38g

Protein

22g

Carbs

26g

Fat

13 lbs pork spine (neck bones), cut into sections
21 large potato, peeled and cut into large chunks
34 cups water
42 cups chicken or pork broth
53 tablespoons gochugaru
62 tablespoons doenjang
72 tablespoons soy sauce
81 tablespoon gochujang
96 cloves garlic, minced
101-inch piece ginger, minced
111 teaspoon sesame oil
122 cups napa cabbage, cut large
134 green onions, cut into 2-inch pieces
14Perilla leaves and sesame seeds for garnish

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Instructions

1
Soak pork spine pieces in cold water for 1 hour to remove blood, changing water once. Blanch in boiling water for 10 minutes, drain and rinse thoroughly.
2
Combine water and broth in a heavy pot. Add blanched pork spine, garlic, and ginger. Bring to a boil, skim foam for 5 minutes, then simmer over medium-low heat for 60 minutes until the meat around the bones is nearly tender.
3
Add gochugaru, doenjang, soy sauce, and gochujang. Stir to incorporate the paste seasonings into the broth, which will turn a vivid red. Add potatoes. Simmer 25 more minutes until potatoes are tender and the meat pulls away from the bone easily.
4
Add napa cabbage and cook 5 more minutes. Season with sesame oil. The stew should be intensely spiced, rich from the pork collagen, and substantial.
5
Serve in the pot at the table. Garnish with green onions, perilla leaves, and sesame seeds. The meat is sucked off the bones — this tactile eating style is part of the pleasure of gamja tang.