A comforting, hearty stew that you'll want in your arsenal for colder days ahead.
Cooking aromatics, doenjang, and gochugaru in rendered pork fat gives the stew savory depth of flavor.Crushed perilla seeds and long-simmered potatoes thicken the stew.
Gamja-tang is classically made with pork neck bones, which are easy enough to find at supermarkets and butchers, but I choose to use pork spare ribs for my version. To make the browning process more efficient, I brown St. Louis-cut racks of ribs that have been cut into 5- or 6-rib portions and then cut them into single rib pieces after they've been seared and rested for a bit. Individual ribs are a little easier to maneuver while eating and, unlike neck bones, they don’t need to be blanched.
I start by browning the ribs in batches in a Dutch oven, to ensure they're browned well. After I remove the ribs, I add ginger, garlic, onion, gochugaru, and doenjang to the pot and cook everything over low heat in the rendered pork fat. The liquid released from the aromatics hydrates the gochugaru chile flakes, which release their floral aroma and give the mixture a beautiful deep red hue.
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