Gamja Tang (Hot & Spicy Korean Potato & Pork Stew)
Gamja Tang (Hot & Spicy Korean Potato & Pork Stew)

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, gamja tang (hot & spicy korean potato & pork stew). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) is something which I’ve loved my entire life.

Gamjatang is a spicy Korean pork bone soup. It is made by simmering pork bones for a long time then the strained milky bone broth is seasoned with Korean special condiments such as gochugaru (Korean chili flakes) and gochujang (Korean chili paste). The soup is very hearty and comforting so it's perfect for cold wintry weather. Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) Gamja tang (pronounced GAHMjah TAHNG, gamja = potato, tang = stew/soup) is a thick, hearty, spicy Korean stoup usually m. more Shinae Southern California, USA Gamja-tang (감자탕) or pork back-bone stew is a spicy Korean soup made from the spine or neck bones of a pig.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook gamja tang (hot & spicy korean potato & pork stew) using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):
  1. Get 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
  2. Prepare 4 cups water and/or unsalted stock (I used half water, half unsalted chicken stock.)
  3. Make ready 1/2 medium onion, sliced into 1/4-inch slices
  4. Take 5 cloves garlic, peeled and smashed
  5. Get 2 Tablespoons gochujang (Korean red chili paste) You can substitute with 2 to 3 teaspoons cayenne + 1 Tablespoon paprika (unsmoked) + plus 1 Tablespoon soy sauce
  6. Take 2 Tablespoons gochugaru (Korean red chili flakes) You can substitute with 1/2 to 1 Tablespoon red chili flakes (like the kind you use for your pizza/pasta)
  7. Get 1 Tablespoon soy sauce or fish sauce
  8. Make ready 1/2 teaspoon sugar
  9. Take 1.5 pounds Russet potatoes, peeled and cut into roughly 1-inch pieces (that's about 3 medium or 4 small ones)
  10. Prepare 2 medium carrots, cut into 1/3-inch thick slices on the bias
  11. Get optional: julienned fresh perilla leaves for garnish
  12. Get salt to adjust seasoning if needed
  13. Prepare optional: chopped green onion for garnish

Honestly, I didn't even know this until I started researching the origin of gamjatang for this post. Gamjatang is soup made with pork neck bones and vegetables. Sizzling hot gamjatang is hearty and savory which makes it always popular at the dinner table. The soft fatty meat picked from the gaps between the bones is especially tasty.

Instructions to make Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):
  1. Place all ingredients except potatoes and carrots into a large pot, cover, and bring to a gentle boil for about two minutes over medium high heat. When the stew comes to a boil, give everything a good stir to evenly distribute and incorporate all the ingredients.
  2. Turn the heat down to medium low, cover again, and simmer for 20 minutes.
  3. Add the potatoes and carrots, cover again, and simmer for another 20 minutes.
  4. Give the stew another stir or two, put the lid back on askew, and continue to simmer for another 10 to 15 minutes over medium low heat. Give it a taste and adjust the salt level with salt if necessary, and that's it!
  5. Serve in individual bowls or family style (as is typical for most casual Korean family meals), sprinkle with perilla and/or green onion, and enjoy with a bowl of steamed rice. If you want to save yourself some dishes, you can combine the stew and rice in one bowl, which is a totally Korean thing to do.
  6. Enjoy!

Sizzling hot gamjatang is hearty and savory which makes it always popular at the dinner table. The soft fatty meat picked from the gaps between the bones is especially tasty. The fully cooked cabbage and bean sprouts in the stock turn soft yet retain a crispy texture. Gamja means potato, and this soup includes lots of potatoes in the soup. But the name of the soup, Gamjatang doesn't represent actual potato.

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