Ingredients with Measurements:
- 2 lbs beef short ribs
- 4 medium potatoes, peeled and cut into chunks
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 8 cups water
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, add the beef short ribs and enough water to cover them. Bring to a boil over high heat, then reduce heat to low and simmer for 1 hour.
2. Remove the beef short ribs from the pot and discard any bones and fat. Cut the meat into bite-sized pieces and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook over medium heat until the onion is translucent, about 5 minutes.
4. Add the gochujang, gochugaru, soy sauce, and sesame oil to the pot. Stir to combine and cook for 2-3 minutes.
5. Add the beef short rib meat back to the pot, along with the potatoes and 8 cups of water. Bring to a boil over high heat, then reduce heat to low and simmer for 30-40 minutes, or until the potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck or pork ribs.
- Gochujang and gochugaru can be substituted with other chili pastes and flakes.
- Potatoes can be substituted with sweet potatoes or carrots.
Variations:
- Add other vegetables such as zucchini, mushrooms, or cabbage.
- Use chicken instead of beef.
- Make it vegetarian by using tofu and vegetable broth instead of meat and water.
Tips and tricks:
- To make the stew spicier, add more gochujang and gochugaru.
- For a milder version, reduce the amount of chili paste and flakes.
- Serve with rice or noodles to make it a complete meal.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped scallions and cilantro on top.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Kimchi, pickled vegetables, or steamed bok choy.
Troubleshooting advice:
- If the stew is too thick, add more water or broth.
- If the stew is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the meat thoroughly before adding it to the stew.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gamjatang is a traditional Korean stew made with pork bones and potatoes. It originated in the Jeolla Province of Korea and has become a popular dish throughout the country.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice or noodles for a hearty meal.
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Region: Korean