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Great recipe for 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 made with pork neck bones and lots of potatoes then sprinkled with julienned fresh green perilla. Gamja-tang (감자탕) or pork back-bone stew is a spicy Korean soup made from the spine or neck bones of a pig.
To get started with this recipe, we have to prepare a few ingredients. You can have 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):
- Make ready 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
- Take 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
- Prepare 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
- Get 1/2 teaspoon sugar
- Make ready 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
- Make ready optional: julienned fresh perilla leaves for garnish
- Prepare salt to adjust seasoning if needed
- Make ready optional: chopped green onion for garnish
The soup is very hearty and comforting so it's perfect for cold wintry 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. Combine garlic, hot pepper flakes, hot pepper paste, fish sauce, perilla seeds powder, ground black pepper, and ¼ cup water in a bowl.
Steps 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 is a spicy pork hot pot with potato and vegetables and this place has one of the best. I love how it's served to share in a big pot and you can add on noodles and other toppings if needed. It's not all you can eat, but the portion is pretty good and I was super full by the end of the meal. Check if Gamja Tang Tang(감자탕탕) is able to deliver to your area. Especially the spicy pork stir fried on rice and the potato pan cake are some thing you wouldn't see in BBQ Korean restaurant.
Above is how to cook gamja tang (hot & spicy korean potato & pork stew), very straightforward to make. Do the cooking stages correctly, loosen up and use your coronary heart then your cooking will be scrumptious. There are many recipes that you can attempt from this website, please discover what you want. If you happen to like this recipe please share it with your pals. Glad cooking.
