How to Make Simpler Gamjatang (Pork Rear Leg Stew)

1. 1

   1. Preparation Cut the pork rear leg meat into large chunks to mimic the texture of meat on the bone [03:33]. Wash the meat thoroughly in cold water to remove any excess blood [04:05]. Chop the onion, green onions, chili peppers, perilla leaves, and potatoes into large pieces [05:03].

2. 2

   2. Boiling the Meat In a large pot, combine the washed pork chunks with approximately 17 cups of water [04:36]. Stir in 4.5 tablespoons of soybean paste to help remove any gaminess from the meat [04:47]. Boil the mixture on medium-high heat for about 1 hour and 20 minutes until the meat becomes tender [06:23].

3. 3

   3. Adding Seasonings and Vegetables Add the chopped potatoes into the pot once the meat is tender [06:34]. Add red chili powder, gochujang, minced garlic, perilla seed powder, beef dashida, and MSG to develop the deep, spicy broth [06:44]. Add the chopped onion and most of the green onions, then boil for an additional 20 minutes [07:06].

4. 4

   4. Finishing Transfer the stew to a serving pot and top with the remaining green onions, cheongyang chili peppers, and perilla leaves [08:08]. Finish with a light sprinkle of black pepper before serving [08:20].