Best 3 Spicy Korean Pork And Potato Stew Gamjatang Recipes

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Gamjatang, also known as spicy Korean pork and potato stew, is a hearty and flavorful dish that combines tender pork, soft potatoes, and a rich, spicy broth. Its origins can be traced back to the mountainous regions of South Korea, where it was traditionally made with wild boar. Today, it is a popular stew enjoyed by people of all ages and can be found in many Korean restaurants around the world. The key to a good gamjatang is the perfect balance of spices. The broth is typically made with a base of gochujang (Korean chili paste), gochugaru (Korean chili powder), and doenjang (Korean soybean paste), which gives it a deep red color and a complex, slightly funky flavor.

Check out the recipes below so you can choose the best recipe for yourself!

GAMJATANG (SPICY PORK BONE STEW)



Gamjatang (Spicy Pork Bone Stew) image

Spicy, hearty Korean stew made with pork bones, potatoes and other vegetables

Provided by Hyosun

Number Of Ingredients 16

2 pounds of pork spine or neck bones
1/2 small onion
5 garlic cloves
4 thin ginger slices (about 1-inch rounds)
1 scallion white part
5 to 6 ounces young cabbage, putbaechu, 풋배추 or napa cabbage (1 cup, boiled)
3 small white potatoes
6 to 8 perilla leaves, kkaennip, 깻잎, roughly sliced
2 scallions, roughly sliced
1 tablespoon gochugaru (Korean red chili pepper flakes) -- use a teaspoon or 2 more for a spicier stew)
1 tablespoon gochujang (Korean red chili pepper paste)
1 tablespoon doenjang (Korean fermented soybean paste)
1 tablespoon gukganjang, 국간장, soup soy sauce (or fish sauce)
1 tablespoon minced garlic
Salt and pepper to taste
1 tablespoon crushed perilla seeds, 들깨가루 (Or sesame seeds)

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.

GAMJA-TANG (KOREAN PORK AND POTATO STEW)



Gamja-tang (Korean Pork and Potato Stew) image

Pork, potatoes, and perilla come together in this perfect cold-weather Korean stew.

Provided by Sunny Lee

Categories     Entree     Dinner     Soup

Time 2h10m

Yield 4

Number Of Ingredients 20

For the Gamja-tang:
2 pounds (900g) St. Louis-cut pork ribs , cut into two 5- to 6-rib pieces
1 1/2 teaspoons (5g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
2 tablespoons (30ml) vegetable oil
1 small white onion (about 5 1/4 ounces; 150g), quartered
9 medium garlic cloves (45g), finely chopped
One 2-inch piece (about 1 ounce; 25g) fresh ginger, peeled and finely chopped
3 tablespoons (45g) doenjang (Korean fermented soybean paste)
2 tablespoons (15g) coarse ground gochugaru (Korean chile powder)
1 quart (950ml) homemade chicken stock or store-bought low sodium chicken broth
1 tablespoon (15ml) fish sauce
1 1/2 pounds (680g) Yukon gold potatoes, about 2 to 3 inches in diameter, peeled
12 ounces (340g) daikon radish, peeled and cut into 2-inch pieces
1/4 head green cabbage (about 10 1/2 ounces; 300g), cored (reserve core for garnish), leaves separated
1/4 cup (40g) perilla seeds
For Serving:
5 scallions (about 60g), sliced 1/4-inch-thick on a steep bias
10 to 12 perilla leaves (about 20g), stemmed and torn into quarters
1 hot Korean long pepper or serrano chile, stemmed and thinly sliced (optional)
Thinly sliced green cabbage core

Steps:

  • For the Gamja-tang: Season ribs on all sides with salt. In a large Dutch oven, heat oil over medium-high heat until just smoking. Add half of the ribs, meat side down, and cook, turning occasionally, until browned on both sides, 6 to 8 minutes. Transfer browned ribs to a plate and set aside. Repeat browning process with remaining ribs, then let browned ribs rest for 5 minutes. Using a sharp knife, cut between ribs to separate into single-rib pieces. Return ribs to plate and set aside.
  • Lower heat to medium-low and add onion to pot. Cook, stirring occasionally, until onion is slightly softened, about 5 minutes. Add garlic, ginger, gochugaru, and doenjang and continue to cook until aromatic, about 1 minute. Add chicken stock, fish sauce, and potatoes, and return ribs to pot along with any accumulated juices. Bring to a boil, then lower heat to a simmer, cover, and cook until potatoes are slightly tender on the exterior but still firm at the center, so that they offer resistance when poked with a paring knife, about 30 minutes.
  • Remove lid, stir in daikon radish, and arrange cabbage leaves in an even layer over the surface of the stew to form a lid. Continue to cook, adjusting heat as needed to maintain a simmer, until potatoes are fully cooked through, offering little resistance when poked with a paring knife, and daikon is just tender, about 30 minutes.
  • Meanwhile, in a mortar and pestle or spice grinder, grind perilla seeds into a coarse powder. Set aside 2 teaspoons of the crushed perilla seeds and, once potatoes are cooked through, add the rest to the stew. Gently stir to incorporate perilla seeds and cabbage leaves into the stew.
  • Continue to cook until meat on ribs is fully tender, offering minimal resistance when poked with a paring knife, and potatoes have begun to break down slightly, thickening the stew, about 20 minutes longer. Season with salt to taste.
  • For Serving: Divide stew between individual serving bowls, topping each portion with scallions, perilla leaves, chile (if using), and sliced cabbage core. Serve immediately.

SPICY PORK AND POTATO STEW



Spicy Pork and Potato Stew image

A very colorful tasty stew. This can be as spicy as you want it. My husband, Michael made this up from ingredients on hand, the other night. It is wonderful! We like it spicy. We had this again tonight... I had forgotten how good it is. We used leftover pork roast and leftover potatoes, think I will also put this in my leftovers cookbook I am creating.

Provided by Sweetiebarbara

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons peanut oil
1 large onion, diced
2 garlic cloves, crushed
1 teaspoon fresh ginger (grated)
2 lbs pork chops (thickly cut)
1 (28 ounce) can tomatoes (sliced)
1 teaspoon turmeric
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground fenugreek (optional)
1 cup chicken stock
2 cups frozen peas
1 lb new potato, peeled and cut into bite sized chunks

Steps:

  • In a large heavy dutch oven, sauté onion, garlic, and ginger in peanut oil.
  • Add pork and fry over medium high heat until golden, about 5 minute.
  • Add tomatoes, spices, and chicken stock.
  • Cover, lower heat, and simmer 1 hour, until pork is tender.
  • Add potatoes, continue cooking, covered for another 15 minutes.
  • Add peas, cover, continue cooking for 5 minutes.

Tips for Making Korean Pork and Potato Stew (Gamjatang)

  • Choose the right pork: Gamjatang is traditionally made with pork neck bones, which are known for their rich flavor and collagen content. However, you can also use other cuts of pork, such as pork shoulder or pork belly, if you prefer.
  • Use a variety of vegetables: Gamjatang is a hearty stew that can accommodate a variety of vegetables. Some common vegetables used in gamjatang include potatoes, carrots, onions, and green onions. You can also add other vegetables, such as cabbage, turnips, or mushrooms, to your liking.
  • Don't be afraid of the spice: Gamjatang is a spicy stew, so don't be afraid to add a generous amount of gochujang (Korean chili paste) to the pot. You can also add other spicy ingredients, such as red pepper flakes or fresh chiles, to taste.
  • Simmer the stew for a long time: Gamjatang is a stew that benefits from being simmered for a long time. This allows the flavors of the pork and vegetables to meld together and the stew to develop a rich, deep flavor.
  • Serve with rice: Gamjatang is traditionally served with rice. The rice helps to soak up the spicy broth and the tender pork and vegetables.

Conclusion

Gamjatang is a delicious and hearty Korean stew that is perfect for a cold winter day. The spicy broth, tender pork, and variety of vegetables make this stew a satisfying and flavorful meal. With a few simple tips, you can make gamjatang at home that is just as good as what you would find in a restaurant. So next time you're looking for a warm and comforting meal, give gamjatang a try.

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