Recipe of Any-night-of-the-week Gamja Tang (Hot & Spicy Korean Potato & Pork Stew)

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Favorite Gamja Tang (Hot & Spicy Korean Potato & Pork Stew). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Gamja Tang (Hot & Spicy Korean Potato & Pork Stew), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) is 4 to 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first 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.

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. It's a popular hangover dish for obvious reasons, and you'll find lots of 24 hour restaurants in Seoul serving it to the late night drinking crowd before they head home. This version is made with boneless pork shoulder, is slightly lighter and more brothy, and sprinkled with purple (Vietnamese) perilla rather than green because that's what I have available, but to taste it, you'd definitely know what inspired it. If you can't get your hands on green or purple perilla (you'd most likely find the green at a Korean market, and the purple at a Vietnamese or multi-ethnic Asian market with lots of SE Asian foods), you could use shiso, which is a more delicate Japanese perilla (which you would most likely find at a Japanese market). If you can't get your hands on any perilla, some finely chopped green onion, while not a flavor substitution in the least, is a totally typical and appropriate flavor and garnish for the dish. As is typical for Korean cuisine, you'd serve this with a bowl of steamed rice, kimchi, and maybe a couple of other banchan (side dishes) on the side, but just the stew and rice would make a simple, hearty and delicious meal. #koreanfood

Ingredients and spices that need to be Get to make Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):

1. 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
2. 4 cups water and/or unsalted stock (I used half water, half unsalted chicken stock.)
3. 1/2 medium onion, sliced into 1/4-inch slices
4. 5 cloves garlic, peeled and smashed
5. 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. 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. 1 Tablespoon soy sauce or fish sauce
8. 1/2 teaspoon sugar
9. 1.5 pounds Russet potatoes, peeled and cut into roughly 1-inch pieces (that's about 3 medium or 4 small ones)
10. 2 medium carrots, cut into 1/3-inch thick slices on the bias
11. optional: julienned fresh perilla leaves for garnish
12. salt to adjust seasoning if needed
13. optional: chopped green onion for garnish

Instructions to make 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!

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