15-Minute Boneless Gamjatang Cheat Code (Sunsal Gamjatang)
15-Minute Boneless Gamjatang Cheat Code (Sunsal Gamjatang)
Ingredients
- 250 grams thin pork slices, (pork belly or collar)
- 1 tablespoon perilla oil
- 500 ml commercial bone broth
- 2 potatoes, big, sliced
- 10 perilla leaves
- 1 green chili
- 2 tablespoons perilla powder, ~3 tablespoons
For the Seasoning
- 1 tablespoon doenjang, (bean paste)
- 1 tablespoon chili powder
- 1/2 tablespoon tuna sauce
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons perilla oil
Instructions
- 1
In a small bowl, combine all seasoning ingredients: 1 tablespoon doenjang, 1 tablespoon chili powder, 1/2 tablespoon tuna sauce, 1 tablespoon minced garlic, 1 teaspoon minced ginger, and 2 tablespoons perilla oil. Mix well to form a paste.
⏱️ 3 min
- 2
Heat 1 tablespoon of perilla oil in a large pot or Dutch oven over medium-high heat.
⏱️ 1 min
- 3
Add the 250 grams of thin pork slices to the pot and fry until the fat renders out and the pork is lightly browned, about 3-5 minutes.
⏱️ 4 min
- 4
Add the prepared seasoning paste directly into the hot rendered fat with the pork. Fry quickly for about 1 minute, stirring constantly, to build rich flavor.
⏱️ 1 min
- 5
Pour in the 500 ml of commercial bone broth. Bring the mixture to a simmer.
⏱️ 2 min
- 6
Add the 2 big sliced potatoes to the pot. Cover and simmer for 5-7 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 7 min
- 7
Stir in the 10 fresh perilla leaves, 1 green chili (sliced or whole, depending on desired spice level), and 2 to 3 tablespoons of perilla powder. Cook for an additional 1-2 minutes until the perilla leaves wilt slightly.
⏱️ 2 min
- 8
Serve immediately and enjoy your 15-minute boneless gamjatang!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
15-Minute Boneless Gamjatang Cheat Code (Sunsal Gamjatang)
- 250 grams thin pork slices, (pork belly or collar)
- 1 tablespoon perilla oil
- 500 ml commercial bone broth
- 2 potatoes, big, sliced
- 10 perilla leaves
- 1 green chili
- 2 tablespoons perilla powder, ~3 tablespoons
For the Seasoning
- 1 tablespoon doenjang, (bean paste)
- 1 tablespoon chili powder
- 1/2 tablespoon tuna sauce
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons perilla oil
Instructions
- 1
In a small bowl, combine all seasoning ingredients: 1 tablespoon doenjang, 1 tablespoon chili powder, 1/2 tablespoon tuna sauce, 1 tablespoon minced garlic, 1 teaspoon minced ginger, and 2 tablespoons perilla oil. Mix well to form a paste.
⏱️ 3 min - 2
Heat 1 tablespoon of perilla oil in a large pot or Dutch oven over medium-high heat.
⏱️ 1 min - 3
Add the 250 grams of thin pork slices to the pot and fry until the fat renders out and the pork is lightly browned, about 3-5 minutes.
⏱️ 4 min - 4
Add the prepared seasoning paste directly into the hot rendered fat with the pork. Fry quickly for about 1 minute, stirring constantly, to build rich flavor.
⏱️ 1 min - 5
Pour in the 500 ml of commercial bone broth. Bring the mixture to a simmer.
⏱️ 2 min - 6
Add the 2 big sliced potatoes to the pot. Cover and simmer for 5-7 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 7 min - 7
Stir in the 10 fresh perilla leaves, 1 green chili (sliced or whole, depending on desired spice level), and 2 to 3 tablespoons of perilla powder. Cook for an additional 1-2 minutes until the perilla leaves wilt slightly.
⏱️ 2 min - 8
Serve immediately and enjoy your 15-minute boneless gamjatang!
⏱️ 1 min