Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, gamja tang (hot & spicy korean potato & pork stew). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Gamja-tang (감자탕) or pork back-bone stew is a spicy Korean soup made from the spine or neck bones of a pig. It often contains potatoes, cellophane noodles, dried radish greens, perilla leaves, green onions, hot peppers and ground sesame seeds. The vertebrae are usually separated with bits of meat clinging to them.
Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have gamja tang (hot & spicy korean potato & pork stew) using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):
- Prepare 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
- Make ready 4 cups water and/or unsalted stock (I used half water, half unsalted chicken stock.)
- Get 1/2 medium onion, sliced into 1/4-inch slices
- Prepare 5 cloves garlic, peeled and smashed
- Make ready 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
- 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)
- Prepare 1 Tablespoon soy sauce or fish sauce
- Prepare 1/2 teaspoon sugar
- Get 1.5 pounds Russet potatoes, peeled and cut into roughly 1-inch pieces (that's about 3 medium or 4 small ones)
- Take 2 medium carrots, cut into 1/3-inch thick slices on the bias
- Get optional: julienned fresh perilla leaves for garnish
- Prepare salt to adjust seasoning if needed
- Get optional: chopped green onion for garnish
The taste of meat and vegetable dishes, chicken or seafood or legumes cooked in casseroles is another. Because the flavor of the food is also different with the unique smell of the earthenware. The cooking time of the stew in low heat is more. Gamja tang (pronounced GAHMjah TAHNG, gamja = potato, tang = stew/soup) is a thick, hearty, spicy Korean stoup usually made with pork neck bones and lots of potatoes then sprinkled with julienned fresh green perilla.
Instructions to make Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):
- 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.
- Turn the heat down to medium low, cover again, and simmer for 20 minutes.
- Add the potatoes and carrots, cover again, and simmer for another 20 minutes.
- 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!
- 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.
- Enjoy!
Gamja tang (pronounced GAHMjah TAHNG, gamja = potato, tang = stew/soup) is a thick, hearty, spicy Korean stoup usually made with pork neck bones and lots of potatoes then sprinkled with julienned fresh green perilla leaves. Gamjatang (감자탕) is a spicy, hearty stew made with pork bones. Gamja (감자) is a Korean word that's more commonly used for potato, but for this dish, gamja actually refers to a part of the pork spine. 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.
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