Ingredients
- •3 lbs St. Louis-style spare ribs, membrane removed, cut into 2-rib sections
- •2 tsp kosher salt
- •For gamjatang braise:
- •2 tbsp doenjang (Korean fermented soybean paste)
- •2 tbsp gochugaru (Korean red pepper flakes)
- •1 tbsp gochujang
- •2 tbsp soy sauce
- •6 cloves garlic, smashed
- •2-inch piece ginger, sliced
- •1 tbsp sesame oil
- •2 tbsp mirin
- •For finishing:
- •1 lb gold potatoes, quartered
- •1 tbsp ground perilla seeds (deulkkae) or sesame seeds
- •4 napa cabbage leaves, roughly chopped
- •4 scallions, cut into 2-inch pieces
- •1 Korean green chili, sliced
- •Steamed white rice for serving
Instructions
Season rib sections with kosher salt.
In a bowl, combine doenjang, gochugaru, gochujang, soy sauce, garlic, ginger, sesame oil, and mirin.
Place ribs in vacuum-seal bags and pour the braise mixture over them, dividing evenly.
Seal and preheat sous vide bath to 155°F (68°C).
Submerge and cook for 22 h.
About 30 min before serving, boil quartered potatoes in salted water until tender, about 12 min. Drain.
When ribs are done, pour the bag contents into a large, wide pot or Korean stone pot (ttukbaegi).
Add cooked potatoes, ground perilla seeds, and napa cabbage to the pot.
Bring to a simmer and cook 5–7 min until the cabbage wilts and the stew comes together.
Add sliced scallions and Korean green chili.
Taste and adjust with soy sauce or doenjang.
Serve bubbling in the pot with steamed white rice alongside.
Notes
- •Doenjang is the soul of gamjatang — don't substitute with Japanese miso, the flavor profile is different
- •Ground perilla seeds add the signature nutty-herbal flavor; sesame seeds are a reasonable fallback
- •Potatoes are cooked separately to keep them from getting mushy during the 22-hour braise
- •This is traditionally a late-night hangover cure in Korea — the deep, funky broth is restorative