Muk-eunji Gamjatang (pork back-bone stew with aged kimchi) recipe - ingredients, nutrition and when to eat it
Muk-eunji gamjatang is a spicy, hearty stew made by simmering pork back bones, potatoes, and well-aged kimchi.
Muk-eunji gamjatang is a spicy, hearty stew made by simmering pork back bones, potatoes, and well-aged kimchi. It’s perfect for a cold evening or a satisfying lunch, combining the tangy flavor of aged kimchi with tender meat from the bones.
Soups & stews · 90 minutes to cook
Nutrition (per 1034g serving): 645.2 kcal · protein 39.6g · carbohydrate 51.2g · fat 31g · sodium 3368.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Discard the water used to blanch the back bones, then rinse them well for a cleaner broth.
Tips: Simmering the aged kimchi together with the other ingredients, without sautéing it first, lets its tangy flavor blend naturally into the broth.
Tips: If you cut the potatoes too small, they may fall apart during the long simmer.
Tips: Add the perilla seed powder at the end so its nutty aroma stays bright.
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Ingredients (1 serving)
- Pork backbone — 300 g
- Aged kimchi — 120 g
- Potato — 1 pc
- Water — 500 ml
- Green onion — 30 g
- Garlic — 3 pc
- Korean red pepper flakes — 1 Tbsp
- Soybean paste — 1 Tbsp
- Perilla seed powder — 1 Tbsp
- Salt — 1 tsp