Ttukdak Hyung's Pork Rib Gamjatang

Cooking tips 💡

• If you cook the potatoes with the meat from the beginning for a long time, they will break apart, making the broth very cloudy and easily burning the bottom of the pot due to the starch. Therefore, it is essential to add them only when transferring to the hot pot towards the end of cooking.
• If dried radish greens are hard to find or inconvenient, you can substitute them with plenty of well-fermented cabbage outer leaves or tender baby cabbage, which are readily available, for an equally delicious result.
• Green onions and Cheongyang peppers in gamjatang can become messy if finely chopped or cut small, as they float to the surface during prolonged simmering. To keep the broth clean, cut green onions into large chunks and use whole Cheongyang peppers for flavor, then remove them.

Recommended for 🙋

• ⭐Those who want to make gamjatang at home but are intimidated by the blood-removing process, handling of bones, and long cooking times.
• ⭐Those who want to taste the fantastic combination of tender, thick pork rib meat, refreshing aged kimchi, and savory dried radish greens.
• ⭐Those looking for a hearty main hot pot dish to simmer and enjoy at the table for family meals or entertaining guests.