Korean Perilla Gamjatang (Nutty Perilla Pork Bone & Potato Stew)
This perilla-forward version of gamjatang uses a generous four tablespoons of perilla seed powder, coating the broth in a distinctly nutty richness. Pork backbone simmers into a heavy, collagen-laden stock, while potatoes and napa outer leaves soak up the flavors. Twelve perilla leaves add their herbal fragrance on top. A touch of doenjang deepens the umami, making this variation notably creamier and more aromatic than the standard recipe.
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Instructions
- 1
Soak pork backbone in cold water for 30 minutes to remove blood.
- 2
Blanch the bones for 5 minutes, then rinse thoroughly.
- 3
Simmer bones in water for 40 minutes to build the base broth.
- 4
Add doenjang, chili flakes, and garlic, then simmer with greens and potatoes for 20 minutes.
- 5
Stir in perilla powder, cook 5 minutes, then finish with green onion and perilla leaves for 3 minutes.
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