Gamja Tang Korean Pork And Potato Stew Recipes

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.

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.