Ingredients with Measurements:
- 2 lbs pork neck bones
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 1 cup kimchi, chopped
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 8 cups water
- 4 potatoes, peeled and chopped
- 4 green onions, chopped
- Salt and pepper to taste
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 a large pot or Dutch oven. Add enough water to cover the bones and bring to a boil over high heat. Reduce the heat to low and let simmer for 10 minutes.
2. Drain the bones and rinse them under cold water again. Clean the pot and return the bones to it.
3. Add the chopped onion, minced garlic, grated ginger, chopped kimchi, gochugaru, gochujang, soy sauce, and sesame oil to the pot. Stir well to combine.
4. Pour in 8 cups of water and bring to a boil over high heat. Reduce the heat to low and let simmer for 1 hour, stirring occasionally.
5. Add the chopped potatoes and continue to simmer for another 30 minutes, or until the potatoes are tender.
6. Season with salt and pepper to taste. Garnish with chopped green onions before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Pork neck bones can be substituted with pork ribs or pork shoulder.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- Gochugaru and gochujang can be found at Korean grocery stores or online. If unavailable, substitute with red pepper flakes and tomato paste.
Variations:
- Add tofu or mushrooms for a vegetarian version.
- Use chicken or beef instead of pork.
- Add rice cakes or noodles for a heartier stew.
Tips and tricks:
- Rinse the pork bones thoroughly 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 gochugaru and gochujang to your desired level of spiciness.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a side of rice and garnish with chopped green onions.
Garnishes:
Chopped green onions, sesame seeds, or sliced chili peppers.
Pairings:
Serve with a side of steamed rice and a cold beer.
Suggested side dishes:
Kimchi fried rice, Korean-style spinach, or pickled vegetables.
Troubleshooting advice:
- If the stew is too spicy, add more water or reduce the amount of gochugaru and gochujang.
- If the potatoes are not tender, continue to simmer until they are cooked through.
Food safety advice:
- Make sure to rinse the pork bones thoroughly to remove any impurities.
- 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, known for its spicy cuisine.
Flavor profiles:
Spicy, savory, and slightly sour from the kimchi.
Serving suggestions:
Serve hot with a side of rice and a cold beer.
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Region: Korean