Spicy Pork Bone Stew (Gamja Tang)
By: olivia kim
Published: Tuesday, December 16, 2014 - 5:18am

Ingredients




3 lbs pork neck or spine bones
6 small potatoes
1 bunch baechu (Napa cabbage)
1 handful sookgeot (crown daisy leaves)
15 kkaetnip (perilla leaves)
1 package enoki mushrooms
2 red or green chili peppers, chopped
4 tbsp gochugaru (red pepper flakes)
1 tsp gochujang (red pepper paste)
1 tsp dwenjang (soybean paste)
4 tbsp deulkkae garuk (perilla seed powder)
6 garlic cloves, minced
1 tbsp salt
2 tbsp rice wine (or soju)
3 tbsp fish sauce
1 tsp fresh ginger, finely minced (if available)
Initial Boil w Pork:
1 small slice of ginger
1 small onion
5 garlic cloves
1 tbsp ground black pepper (whole peppercorn if available)
1 large leek (if available)

Preparation

1 Optional: Soak the pork bones in water for 2 hours to remove residual blood and sediment from pork. 2 In a large pot, boil the pork with the last five ingredients for about 30 minutes. After the initial boil, drain water and strain the pork to remove excess fatty deposits. Discard cooked onion, garlic, etc. 3 Meanwhile, combine the sauce ingredients in a mixing bowl, set aside. 4 Return the pork bones to the pot and fill with enough cold water to cover the meat. Add the sauce from the mixing bowl and bring to a boil. Reduce heat to medium and cook for about 60 minutes. Replenish with water as needed. 5 Add the potatoes and cabbage, cover, and simmer for an additional 30 minutes. Adjust seasoning according to taste (i.e. salt, perilla seeds powder). 6 Add remaining vegetables and bring to a rapid boil. Immediately turn off, cover, and let sit for 10 minutes before serving. 7 Garnish with thinly sliced perilla leaves and perilla seeds powder.

About

Gamja Tang 101: Originating in Jeollannam-do (southwest province of Korea), this is a traditional spicy pork bone stew enjoyed as a regular meal or oftentimes enjoyed as a late-night pairing with soju, Korea’s version of Vodka usually made from rice. In literal translation, gamja tang means “potato stew,” but its name actually refers to a part of the pork bone itself, not the potatoes. However over time, it was reported that customers kept asking about the potatoes, eventually making it a permanent fixture for the dish. Other main ingredients include pork neck bones, a generous amount of hot peppers, perilla seeds powder, perilla leaves, crown daisy leaves, and various leafy stems and greens.