Main ingredients
pork spare ribssoybean pastegochujanglight soy sauceregular soy saucemiringarlicold kimchired pepper powderspinachgreen oniongreen chili pepperpotatoperilla leafoyster mushroomperilla seed powderbeef bouillon
Ttukdak Hyung's Muk-eunji Galbi Gamjatang
A rich gamjatang made with easy-to-eat pork ribs instead of spine bones, with deep-flavored aged kimchi and dried radish greens, boiled to a spicy and hearty perfection.
Ingredients needed 4 servings
Recipe
Cooking tips
- Thoroughly removing the blood from the ribs is essential to prevent a gamey taste and keep the broth clean.
- Do not add potatoes from the beginning as they will break down and make the broth cloudy. Add them later after the meat and kimchi have fully infused the broth.
- If dried radish greens are unavailable, you can substitute with dried cabbage leaves or young bok choy. Perilla seed powder should be added at the end to preserve its nutty aroma.
Recommended for
- Those who want to enjoy the chewy and thick meat flavor of gamjatang without the hassle of picking bones.
- Those who want a hot and hearty soup dish combining the deep umami of aged kimchi and savory perilla seed broth.
- Those looking for a show-stopping, high-quality main Korean dish suitable for family gatherings or serving guests.
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