Step-by-Step Guide to Make Award-winning Gamja Tang (Hot & Spicy Korean Potato & Pork Stew)

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The ingredients needed to make Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):

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

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. Gamjatang is soup made with pork neck bones and vegetables. Sizzling hot gamjatang is hearty and savory which makes it always popular at the dinner table.

Steps 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!

Gamjatang is soup made with pork neck bones and vegetables. Sizzling hot gamjatang is hearty and savory which makes it always popular at the dinner table. The soft fatty meat picked from the gaps between the bones is especially tasty. The fully cooked cabbage and bean sprouts in the stock turn soft yet retain a crispy texture. Gamja means potato, and this soup includes lots of potatoes in the soup.

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