Korean Gamja Tang ("Potato Stew")
Total Steps
9
Ingredients
19
Tools Needed
6
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oliviajasonkimIngredients
- 4 tablespoons cooking wine
- 1 tablespoon ground sesame seeds
- salt(optional)
- black pepper(optional)
- 3 tablespoons soy sauce
- 2 tablespoons saewujeot (salted shrimp)
- 2 tablespoons dwenjang (soy bean paste)
- 5 tablespoons deulkkae garu (perilla seeds powder)
- 5 tablespoons gochugaru (red pepper flakes)
- 10 cloves garlic, minced
- 9 small potatoes potatoes
- 1/2 large leek(optional)
- green onions(optional)
- 10 cups water
- 18 leaves ggaetnip (perilla leaves)
- 1 cup bean sprouts
- 4 pounds pork neck bone
- pork spine(optional)
- 8 leaves Chinese cabbage leaves (baechunip)
Instructions
Step 1
Soak the pork bones in cold water for one to two hours to remove residual blood, then drain under cold water.
Step 2
Put the pork bones into a large pot and add enough water to cover them. Simmer on medium heat with a mix of garlic, onion, ginger, green onions, and black pepper to reduce the pork smell. Cook for about 2 hours, adding more water accordingly as it reduces from simmering. Discard any particles of oil and fat that float on top.
Step 3
Drain and rinse the cooked pork bones, discarding the vegetables and removing any excess fatty debris.
Step 4
Prepare all sauce ingredients in a mixing bowl and set aside until ready for use.
Step 5
Add 10 to 12 cups of fresh water to the pot and bring to a boil. Add the prepared sauce and whole potatoes (halved if large) along with the pork bones. Cook on medium heat for 25 to 30 minutes.
Step 6
When the potatoes are soft, add the chopped vegetables (ggaetnip and Chinese cabbage leaves) to the mix and boil for another 15 to 20 minutes.
Step 7
Sample the broth and adjust the seasoning with salt and pepper. You may also add extra deulkkae garu (perilla seed powder) and gochugaru (red pepper flakes) if desired. Let the stew simmer for another 10 to 15 minutes.
Step 8
Serve the gamjatang with warm rice and plenty of banchan (side dishes).
Step 9
Optional: To shorten prep and cooking time, you can skip soaking the pork bones and instead boil them directly with the vegetables. In this case, boil the pork bones for 1 hour (instead of the recommended two), and the meat should still be tender.