Hello! Today I'm sharing a recipe for "Boneless Gamjatang" that lets you enjoy this hearty Korean stew without the hassle of picking meat off the bones. I referenced a video from 'Man who sets the table' (밥상차려주는남자), and the meat is incredibly tender and the broth is surprisingly clean-tasting. It's a flavor the whole family will love!
[ Ingredients ]
Main Ingredients:
Approx. 2 kg (4.4 lbs) Pork (e.g., front leg/shoulder, rib meat)
1 bunch Eol-gari cabbage (young winter cabbage)
3-4 medium-sized Potatoes
2-3 large Green onions (scallions)
2-3 bundles Perilla leaves
For Parboiling Pork:
2 heaping Tbsp Doenjang (Korean soybean paste)
1/2 cup Soju (or Cheongju, rice wine)
Seasoning:
2 generous Tbsp Minced garlic
1 Tbsp Minced ginger (Essential!)
4 Tbsp Gochugaru (Korean red pepper powder)
4 Tbsp Perilla seed powder (Deulkkae-garu)
1 Tbsp Beef dasida (beef stock powder, optional for umami)
Generous pinch of Black pepper
Salt (to taste at the end)
(Optional) 1 packet Sagol-gomtang (beef bone broth, to enrich the soup)
[ Instructions ]
Prepare the Ingredients:
Cut the pork into large, thick chunks. Briefly soak in cold water to remove some of the blood.
Cut the potatoes into large quarters (2-4 pieces per potato) and soak in water to prevent browning.
Slice the white parts of the green onions in half lengthwise, then into long strips. Prepare the perilla leaves.
Blanch the eol-gari cabbage in boiling water, then rinse in cold water and squeeze out excess moisture. (This removes any "green" taste and reduces volume).
Boil the Pork (First Cook):
Place the pork in a large pot with plenty of water.
Add 2 heaping Tbsp of doenjang and 1/2 cup of soju.
Bring to a boil, then reduce the heat to medium and let it cook for at least 30 minutes.
Skim off any impurities or foam that rises to the top.
Add Vegetables & Seasoning:
After 30+ minutes, add the blanched cabbage, potatoes, and green onions to the pot.
Add the minced garlic (2T), minced ginger (1T), red pepper powder (4T), beef dasida (1T, if using), and black pepper.
Stir in the perilla seed powder (4T).
Continue to boil for another 15-20 minutes, or until the potatoes are fully cooked.
Final Seasoning & Serving:
Taste the broth. (Optional: If you want a deeper flavor, add the packet of beef bone broth).
Season to taste with salt.
Finally, add the perilla leaves, let it boil for one last minute, and it's ready to serve!
This recipe was inspired by an amazing video from the Korean YouTube creator 밥상차려주는남자 (Man who sets the table). A big thank you to them for this wonderful 'Boneless Gamjatang' idea!
Check out the original source: