With the time change just around the corner and temperatures hitting the 40s for what feels like the first time in weeks, spring is in sight. But I’m not ready to trade my cozy soups and stews for lighter fare quite yet.
The latest in our effort to keep warm is Eric Kim’s Pork Spare Rib Soup in the Style of Gamjatang from his book, “Korean American.”
The dish leans on all three of the Korean mother jangs: ganjang (soup soy sauce), doenjang, and gochujang to create a spicy, umami-rich, complex soup that’s low on effort but high on flavor.
It’s as easy as simmering pork spare ribs for about an hour, resulting in fall-off-the-bone meat and savory pork broth, then adding Korean yellow potatoes (I used Yukon Gold) and bok choy along with all the jangs.
The dish is finished with a sprinkling of sliced garlic, onion, jalapeños, and whole perilla leaves, and served over rice.
Book: Korean American, page 114
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: doenjang
Pricey Ingredients: —
Hard-to-find: maesil cheong
Recipe not online.
