Korean Gamja Tang Potato Stew Recipes

GAMJA JORIM (KOREAN POTATO DISH)

Gamja Jorim (Korean Potato Dish) image

Gamja jorim is a Korean potato dish that doubles as comfort food for me. Recipe doubles well. The cooking method allows the potatoes to hold their form, so this recipe works with either waxy or starchy potatoes. Garnish with sesame seeds and a drizzle of sesame oil.

Provided by JoeTheBaker

Categories Side Dish Potato Side Dish Recipes

Time 32m

Yield 2

Number Of Ingredients 10

Ingredients

2 cups yellow potatoes, cubed
2 tablespoons olive oil
2 dried Thai bird chiles, or to taste
3 scallions, white and green parts chopped separately, or to taste
2 cloves garlic, minced
½ cup water
2 ½ tablespoons soy sauce
1 tablespoon corn syrup
1 tablespoon white sugar
salt and ground black pepper to taste

Steps:

Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.
Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 46.6 g, Fat 13.7 g, Fiber 3.4 g, Protein 5.2 g, SaturatedFat 1.9 g, Sodium 1227.1 mg, Sugar 10.1 g

KOREAN GAMJA TANG ("POTATO STEW")

KOREAN GAMJA TANG (

Categories Soup/Stew Pork Potato

Yield 6 people

Number Of Ingredients 21

Ingredients

Servings: 4~6 people
Prep time: 2 hours (minimum 1 hour soak time)
Cooking time: 3 hours
Ingredients:
4 lbs pork neck bone (or pork spine if available)
1 cup bean sprouts
15~20 ggaetnip (perilla leaves), cut into strips
8 Chinese cabbage leaves (baechunip)
8~10 small potatoes (size of eggs is perfect)
1/2 large leek or green onions (optional)
10 cups of water
Sauce Ingredients:
5 tbsp gochugaru (red pepper flakes)
10 cloves garlic, minced
5 tbsp deulkkae garu (perilla seeds powder)
3 tbsp soy sauce
2 tbsp saewujeot (salted shrimp)
2 tbsp dwenjang (soy bean paste)
4 tbsp cooking wine
1 tbsp ground sesame seeds
salt and black pepper (to taste)

Steps:

1) Soak the bones in cold water for an hour or two to get rid of the residual blood, then drain under cold water. 2) Put the pork bones into a large pot and add enough water to cover. Simmer on medium heat with a mix of garlic, onion, ginger, green onions, black pepper to get rid of the pork smell, cook about 2 hours. The water should reduce from simmering, add more accordingly. Discard any particles of oil and fat that float on top. 3) Drain and rinse the cooked pork bones, discarding the vegetables and removing any excess fatty debris. 4) Prepare the sauce ingredients in a mixing bowl, set aside until ready for use. 5) Add 10~12 cups of fresh water and bring to a boil. Add the sauce and whole potatoes (halved if large) with the pork. Cook on medium heat for 25~30 minutes. 6) When potatoes are soft , include the chopped vegetables to the mix and boil for another 15~20 minutes. 7) Sample the broth and adjust the seasoning with salt and pepper. Adding extra deulkkae garu (perilla seed powder) and gochugaru (red pepper flakes) is also okay. Let the stew simmer for another 10~15 minutes. 8) Serve with warm rice and plenty of banchan (side dishes). *If you want to shave off prep and cooking time, you can skip the soaking of the pork bones and just boil them with the vegetables. Boil the pork bones for an hour (instead of the recommended two) and the meat should still be tender.

GAMJA TANG

Gamja Tang image

A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.

Provided by Joanne Lee Molinaro

Yield Serves 3 or 4

Number Of Ingredients 18

Ingredients

4 cups vegetable broth
1 teaspoon sliced fresh ginger
2 sliced shiitake mushrooms
1 onion, julienned
1 dried red chili
2 tablespoons doenjang
6 cloves garlic, minced
3 tablespoons gochugaru
1 tablespoon gochujang
3 tablespoons "Fishy" Sauce
¼ cup roasted wild sesame seeds (also called perilla seeds)
1 teaspoon sesame oil
3 Yukon Gold potatoes, halved
1 cup bean sprouts
2 scallions, roughly chopped
5 to 6 perilla leaves, roughly chopped
2½ ounces (70g) sweet potato vermicelli (about 1 handful), cooked according to package directions
1 tablespoon sesame oil

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.

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