spicy korean pork and potato stew - gamjatang
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Gamjatang is a spicy Korean stew with a distinct flavor that's packed with hearty chunks of pork, potatoes, vegetables and spices. The name translates to "potato soup" (gamja = potato, and tang = soup), but it's more commonly called Pork Bone Stew because pork bones are slow cooked and yields a flavorful pork broth in which potatoes, cabbage and aromatic spices are simmered until tender and packed with flavor. It's a popular "comfort" dish throughout Korea, and most families have their own version of this recipe, differing mostly in which spices are used to achieve the right "heat" level.
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yield
4 to 6
prep time
1 Hr 10 Min
cook time
2 Hr
method
Stove Top
Ingredients For spicy korean pork and potato stew - gamjatang
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4 lbpork neck bones (pick bones with plenty of meat on them)
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10 or more cwater, divided
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2 clovegarlic, peeled and sliced thinly
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1/4 cupchopped onion
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1 tspground ginger
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1green onion (scallion), white and green parts separated and coarsely chopped
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1/2 tspblack pepper
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4 mdpotatoes, peeled and cut into bite-size chunks
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1 cupbean sprouts (mung bean sprouts)
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15ggaetnip (perilla leaves), cut into strips
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8 to 10napa cabbage leaves, torn in half
- SAUCE
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6 Tbspgochugaru (or crushed red pepper flakes)
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10 clovegarlic, minced
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5 Tbspdeulkkae garu (ground perilla seed)
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3 Tbsplow-sodium soy sauce
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2 Tbspsoy bean paste (such as korean dwenjang or japanese miso)
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4 Tbsprice wine
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1 Tbspgochujang (korean chili paste)
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1 Tbspground sesame seeds
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1 tspsalt
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1 tspblack pepper
How To Make spicy korean pork and potato stew - gamjatang
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1Place pork bones in a large bowl, and cover completely with cold water for one hour. Change water every 20 minutes, if possible. Drain and discard water, and rinse pork bones under cool running water to remove surface fats.
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2Placed rinsed bones into a large saucepan, and add enough water to completely cover the bones. Bring to a boil, and let boil over medium heat for about 10 minutes. Drain water, and rinse pork bones once more. Rinse out stockpot well (to remove fats and bitter residue).
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3Place rinsed pork bones back into stockpot, and add 8 cups water. Stir in garlic, chopped onion, ginger, white portion of green onion, and black pepper. Bring liquid to a low boil, then turn heat to low and simmer for 1 hour and 30 minutes on low heat. Remove any fat that accumulates on the surface during cooking.
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4Place a fine mesh sieve over a large bowl, and pour the contents of the stockpot through the sieve, collecting the milky broth in the bowl (it should be about 5 cups or so of broth). Return the pork bones and pork meat to the stockpot. Discard the garlic, onion, and green onion that were collected in the sieve.
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5Mix together all of the sauce ingredients in a medium bowl; set aside.
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6Measure the broth (that was collected into the bowl) and add enough water to measure 10 cups. Pour the 10 cups of broth/water over the pork bones in the stockpot. Bring to a low boil over medium-high heat. Once it reaches a boil, reduce heat to low. Stir the sauce and potatoes into the broth, and let simmer for 20 to 25 minutes.
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7When potatoes are soft, add the bean sprouts, perilla leaves, cabbage, green part of the green onion, and boil for another 10 to 15 minutes, or just until the vegetables are soft and the pork is tender and thoroughly cooked.
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8Serve immediately with steamed white rice and plenty of banchan (side dishes).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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