spicy korean pork and potato stew - gamjatang
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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prep time
1 Hr 10 Min
cook time
2 Hr
method
Stove Top
yield
4 to 6
Ingredients
- 4 pounds pork neck bones (pick bones with plenty of meat on them)
- 10 or more cups water, divided
- 2 cloves garlic, peeled and sliced thinly
- 1/4 cup chopped onion
- 1 teaspoon ground ginger
- 1 green onion (scallion), white and green parts separated and coarsely chopped
- 1/2 teaspoon black pepper
- 4 medium potatoes, peeled and cut into bite-size chunks
- 1 cup bean sprouts (mung bean sprouts)
- 15 ggaetnip (perilla leaves), cut into strips
- 8 to 10 napa cabbage leaves, torn in half
- SAUCE
- 6 tablespoons gochugaru (or crushed red pepper flakes)
- 10 cloves garlic, minced
- 5 tablespoons deulkkae garu (ground perilla seed)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons soy bean paste (such as korean dwenjang or japanese miso)
- 4 tablespoons rice wine
- 1 tablespoon gochujang (korean chili paste)
- 1 tablespoon ground sesame seeds
- 1 teaspoon salt
- 1 teaspoon black pepper
How To Make spicy korean pork and potato stew - gamjatang
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Step 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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Step 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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Step 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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Step 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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Step 5Mix together all of the sauce ingredients in a medium bowl; set aside.
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Step 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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Step 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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Step 8Serve immediately with steamed white rice and plenty of banchan (side dishes).
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