Modu Recipes

Ttukdak Hyung's Restaurant-Style Gamjatang

Restaurant-style gamjatang, made by boiling pork backbones, potatoes, and kimchi in a spicy pepper sauce for a hearty broth.

🙋 Recommended for

  • ⭐ For those who want to fill up with a hearty meal of hot restaurant-style gamjatang.
  • ⭐ For those who enjoy the combination of pork backbones and potatoes.
  • ⭐ For those who want to make a rich broth by balancing the water and seasoning ratios.

Ingredients needed 🛒3 servings

  • 2kg pork backbones
  • 1 tbsp whole peppercorns
  • 5 bay leaves
  • 1 piece ginger
  • 1/2 cup soju or cooking wine
  • 3 tbsp doenjang
  • 1 tbsp gochujang
  • 2 tbsp minced garlic
  • 1/2 cup gochugaru
  • 50ml soy sauce
  • 50ml soup soy sauce
  • 25ml anchovy sauce
  • 1/4 head kimchi
  • 100ml kimchi juice
  • 700g blanched dried radish greens
  • 1/2 onion
  • 4 cheongyang peppers
  • 2 stalks green onions
  • 3 shiitake mushrooms
  • A handful of oyster mushrooms
  • 2 tbsp beef stock powder (Dasida)
  • 2-4 potatoes
  • 5 perilla leaves
  • 1 ladleful perilla seed powder

Recipe 🍳

  1. Soak the pork backbones in water for over 6 hours to remove blood, then rinse them several times.
  2. Add enough water to cover the backbones, along with whole peppercorns, bay leaves, ginger, and soju or cooking wine, and boil for 30 minutes.
  3. Rinse the boiled bones again, add 5L of water, and dissolve doenjang, gochujang, minced garlic, gochugaru, soy sauce, soup soy sauce, and anchovy sauce.
  4. Add kimchi, kimchi juice, dried radish greens, onion, cheongyang peppers, green onions, shiitake mushrooms, oyster mushrooms, and beef stock powder, then simmer over medium heat for 2 hours.
  5. Add potatoes and reduce heat to low, then simmer for another 30 minutes to 1 hour.
  6. Tear the perilla leaves and add them, then stir in the perilla seed powder to finish.
  1. Soak and blanch pork backbones.
  2. Return backbones to water with seasonings.
  3. Add kimchi, dried radish greens, vegetables, and mushrooms, and simmer for a long time.
  4. Finish with potatoes, perilla leaves, and perilla seed powder.

Cooking tips 💡

  • Using refrigerated pork backbones makes it much easier to remove any gamey smell.
  • Add potatoes only after the last 30 minutes of simmering to keep their shape.

Shop ingredients on Coupang(Ad)

Pork backbonesKimchiDried radish greensPotatoesPerilla leavesPerilla seed powderShiitake mushroomsOyster mushroomsDoenjang (soybean paste)Gochugaru (red pepper flakes)