Ingredients with Measurements:
- 1 pound pork neck bones
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup kimchi, chopped
- 2 potatoes, peeled and cubed
- 4 cups water
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Rinse the pork neck bones under cold water and place them in the pot with enough water to cover them. Bring to a boil and let it simmer for 10 minutes. Drain and rinse the bones.
2. Add the onion, garlic, and ginger to the pot and sauté until fragrant.
3. Add the pork bones back to the pot and pour in 4 cups of water. Bring to a boil and reduce heat to a simmer. Cover and let it cook for 1 hour.
4. Add the chopped kimchi, cubed potatoes, gochujang, soy sauce, fish sauce, and sugar to the pot. Stir to combine and let it cook for another 30 minutes or until the potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot with chopped green onions and sesame seeds as garnish.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 18g
Protein: 18g
Sodium: 800mg
Substitutions for ingredients:
- Pork neck bones can be substituted with pork ribs or pork belly.
- Gochujang can be substituted with red pepper flakes or Sriracha sauce.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add tofu or mushrooms for a vegetarian version.
- Use beef bones instead of pork bones for a beef gamjatang.
- Add rice cakes or noodles for a heartier stew.
Tips and tricks:
- Rinse the pork bones before cooking to remove any impurities.
- Use a large pot or Dutch oven to allow enough space for the ingredients to cook evenly.
- Adjust the amount of gochujang and sugar to your desired level of spiciness and sweetness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of green onions and sesame seeds on top.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
Serve with steamed rice and banchan (Korean side dishes).
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
- Korean pancakes (jeon)
Troubleshooting advice:
- If the stew is too spicy, add more potatoes or serve with a side of rice to balance out the heat.
- If the stew is too salty, add more water or potatoes to dilute the saltiness.
Food safety advice:
- Make sure to cook the pork bones thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gamjatang is a popular Korean stew made with pork bones and potatoes. It originated in the city of Jeonju, which is known for its spicy cuisine.
Flavor profiles:
Spicy, savory, and slightly sour from the kimchi.
Serving suggestions:
Serve hot with steamed rice and banchan on the side.
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Region: Korean