Kimchi Gamjatang (Kimchi, Pork and Potato Stew)

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This stew is hearty, spicy and great for family style meals as it is generously filled with budget friendly ingredients. Double this recipe because I can guarantee you people will be asking for seconds with this one!

**If you don’t have fully ripened kimchi, I suggest you leave your kimchi out in an air tight container over night at room temperature.

Prep time: 8 hours

Serves: 3

Ingredients:

  • 2.5 lbs pork neck bones with meat

  • half a head of very ripe napa cabbage kimchi, rinsed and torn into thin strips

  • 1 large green onion, washed with roots on

  • 1 large yellow or white onion, peeled and trimmed

  • 1 slice of fresh ginger (~1/3 inch thick round)

  • 3 white potatoes (~1 lbs), peeled and cut into equal sized pieces

  • 1 large korean pepper, thinly sliced

  • 3 tablespoons toasted perilla seeds, crushed

  • 2 oz perilla leaves (leaves of ~6 stems), torn into small pieces

  • 8 cups of water

Kimchi/soup seasoning

  • 1/2 tsp cracked black pepper

  • 1.5 tbl dwenjang (Korean fermented soybean paste)

  • 3 tbl gochugaru (crushed Korean dried red chilies)

  • 2 tablespoons toasted sesame oil

  • 1 tablespoon minced garlic (~3 cloves)

  • 1 tablespoon light bodied soy sauce or guk ganjang

  • sea salt to taste

How to make it:

  1. Cover pork bones in water and let soak overnight or for 6 hours to draw out any excess blood. Then drain water from bones in a colander.

 This step is important in creating a light yet clean tasting broth.

This step is important in creating a light yet clean tasting broth.

2. Place bones in a large stock pot and fill pot with water until the bones are just covered. Place on high heat and bring to rolling boil then turn off heat. This step is required to remove any impurities from the stock. Drain water from bones again in a colander.

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3. Return the bones into the pot, add in 8 cups of water, green onion, ginger and onion and cover pot with lid. Bring to a strong simmer over medium high heat, covered with lid for one hour.

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4. Meanwhile rinse your kimchi, shake off excess water and then cut off the “head” (or the tough root area at the end) and discard.

 My mother referred to this part as “muhri,” which means head in Korean. Weird.

My mother referred to this part as “muhri,” which means head in Korean. Weird.

5. Then tear kimchi leaves into thin strips using hands, placing them in a mixing bowl.

 I got a little help from my son with this step. :)

I got a little help from my son with this step. :)

6. Add in black pepper, dwenjang, gochugaru, sesame oil and garlic to the kimchi strips and mix well. Set aside.

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7. After the pork bones have simmered for one hour, discard green onion, ginger and onion.

 I couldn’t find my ginger!

I couldn’t find my ginger!

8. Add in seasoned kimchi and potatoes. Cover pot with lid and simmer for 30 minutes.

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9. After thirty minutes, add in the 2 tablespoons of crushed perilla seeds, sliced pepper, sesame leaves and the soy sauce. Continue to simmer covered for another 30 minutes, adding in salt to taste.

 Ground perilla seeds is the Korean equivalent to cajun/creole cuisine’s file powder. It should be added in near the end of cooking to maintain it’s earthy and unique aroma while adding more body to the stew.

Ground perilla seeds is the Korean equivalent to cajun/creole cuisine’s file powder. It should be added in near the end of cooking to maintain it’s earthy and unique aroma while adding more body to the stew.

 The flavor of the balmy sesame leaves pairs so well with the richness of the pork.

The flavor of the balmy sesame leaves pairs so well with the richness of the pork.

10. Garnish with more perilla seeds and sliced green onions before serving. I also love to add in an extra few drops of sesame oil right before digging in to this dish. Enjoy!

Additional tips:

**Potato pieces should fit into your palm and cut into equal sized pieces for even cooking.

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**Give your perilla seeds a quick toast over medium heat, stirring constantly for about 3 minutes. This will add an extra layer of flavor!

 I then used a mortar and pistle to crush into a powder.

I then used a mortar and pistle to crush into a powder.

**Prep your veggies while your stock is simmering for an hour! Also see below how I prepped my veggies.

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**Finally, here is a ridiculous pic of me taking the feature photo to this post in my kids’ room (chasing natural light is a struggle ya’ll!) haha.

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Keep it real.

XoXo,

Wavey.