Gamja Tang Korean Pork And Potato Stew Recipes

GAMJATANG (PORK BONE SOUP)

Steps:

• Soak the pork bones in cold water for at least 1 hour (to get rid of any excess red liquid that looks like blood). Drain away the water. (If you can, try to change the water every 15 mins.)
• Place the bones into a large pot and add enough water to cover the bones, then boil it for about 10 minutes over medium high heat, covered. Drain away the water and rinse the bones in cold running water.
• In a large clean pot, place the bones and add the water (7 cups) and all ingredients from the "aromatic vegetables" section. Simmer it on medium to low heat for 1 hr 30 mins, covered.
• While the bone broth is simmering;(1) Put the potatoes in a separate pot and add enough water to cover them. Boil it over medium high heat until the potatoes are nearly cooked (about 90%). Drain away the water and set aside the potatoes until needed.(2) In a separate pot, add some water and the salt (1/8 tsp) and boil it. Once the water is rapidly boiling, parboil the napa cabbage for 1 to 2 mins. Drain away the water and cool down the leaves. Tear down each leaf length ways with your hands. (Or you can use a knife to cut them.)
• Sieve the broth (from step 3) through the strainer and catch the broth in a large bowl. Also, keep the pork bones but discard any boiled spices/vegetables. It should result in about just under 5 cups of broth.
• Transfer the broth into a clean pot, then add back the pork bones, potatoes, cabbage leaves, and the seasoning base into the pot. Boil over medium high heat until the potatoes cook completely (10 to 15 mins).
• Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, crown daisy leaves, perilla leaves, and green chilies) and the ground sesame seeds into the pot and boil further 1 to 2 mins until they soften. Serve warm with steamed rice.

GAMJATANG (SPICY PORK BONE STEW)

Steps:

• Soak the bones for an hour or longer in cold water. Change the water half way through if you can. Drain.
• Bring a medium pot of water to a boil. Drop the bones in. Let it come back to a boil. This will take about 7 to 8 minutes.
• Drain the bones. Wash the bones under running water. Clean the pot. Return the bones back to the pot. Add 8 cups of water, the onion, garlic, ginger and scallion. Bring it to a boil. Continue to boil, uncovered, for 10 minutes over medium high heat. Reduce the heat to medium low. Continue to boil, covered, for 50 minutes to an hour until the meat is tender and the broth is milky.
• Mix the seasoning ingredients well together.
• Bring a medium pot of water to a rapid boil. Blanch the cabbage until the white parts turn soft, 4 to 5 minutes. Remove the cabbage from the pot (keep the hot water to boil the potatoes) and shock in cold water to stop the cooking. Drain and squeeze out water. Cut into 2 to 3-inch lengths.
• Mix the cabbage well with 1 tablespoon of the seasoning.
• Cut the potatoes in half with the skin on. In the pot of water used to blanch the cabbage, boil the potatoes until almost cooked. Peel the potatoes.
• Remove the meat from the broth. Discard the aromatic vegetables, reserving the broth (about 5 cups). Place the bone back in the pot with the broth. Add the cabbage, potatoes, and the remaining seasoning. Boil for about 10 minutes.
• Throw in the perilla leaves and scallion. Add salt and pepper to taste. Boil for an additional couple of minutes, and then add the crushed perilla seeds.

SPICY KOREAN PORK AND POTATO STEW - GAMJATANG

Steps:

• 1. Place pork bones in a large bowl, and cover completely with cold water for one hour. Change water every 20 minutes, if possible. Drain and discard water, and rinse pork bones under cool running water to remove surface fats.
• 2. Placed rinsed bones into a large saucepan, and add enough water to completely cover the bones. Bring to a boil, and let boil over medium heat for about 10 minutes. Drain water, and rinse pork bones once more. Rinse out stockpot well (to remove fats and bitter residue).
• 3. Place rinsed pork bones back into stockpot, and add 8 cups water. Stir in garlic, chopped onion, ginger, white portion of green onion, and black pepper. Bring liquid to a low boil, then turn heat to low and simmer for 1 hour and 30 minutes on low heat. Remove any fat that accumulates on the surface during cooking.
• 4. Place a fine mesh sieve over a large bowl, and pour the contents of the stockpot through the sieve, collecting the milky broth in the bowl (it should be about 5 cups or so of broth). Return the pork bones and pork meat to the stockpot. Discard the garlic, onion, and green onion that were collected in the sieve.
• 5. Mix together all of the sauce ingredients in a medium bowl; set aside.
• 6. Measure the broth (that was collected into the bowl) and add enough water to measure 10 cups. Pour the 10 cups of broth/water over the pork bones in the stockpot. Bring to a low boil over medium-high heat. Once it reaches a boil, reduce heat to low. Stir the sauce and potatoes into the broth, and let simmer for 20 to 25 minutes.
• 7. When potatoes are soft, add the bean sprouts, perilla leaves, cabbage, green part of the green onion, and boil for another 10 to 15 minutes, or just until the vegetables are soft and the pork is tender and thoroughly cooked.
• 8. Serve immediately with steamed white rice and plenty of banchan (side dishes).

GAMJA TANG

Steps:

• Make the broth: In a medium Dutch oven, combine the vegetable broth, ginger, mushrooms, onion, chili, and doenjang. Bring to a boil, then reduce the heat and simmer until you have a lovely aromatic broth as a base for this stew, 45 minutes to 1 hour.
• Fish out the mushrooms and slice them, then return the slices to the broth.
• Meanwhile, make the sauce: In a small bowl, mix together ½ cup water, the garlic, gochugaru, gochujang, "fishy" sauce, and wild sesame seeds.
• Make the stew: Add the sauce, potatoes, and bean sprouts to the broth and simmer until the potatoes are tender, about 30 minutes.
• Right before serving, add the scallions, perilla leaves, sweet potato vermicelli, and sesame oil.