Ingredients with Measurements:
- 2 lbs pork neck bones
- 4 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch ginger, sliced
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 4 potatoes, peeled and cut into chunks
- 1 cup sliced cabbage
- 4 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, add pork neck bones and water. Bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes.
2. Remove the pork neck bones from the pot and discard any scum or impurities that may have risen to the surface.
3. Add chopped onion, minced garlic, and sliced ginger to the pot. Stir and cook for 2-3 minutes until fragrant.
4. Add gochujang, gochugaru, soy sauce, fish sauce, and sugar to the pot. Stir to combine.
5. Return the pork neck bones to the pot and add enough water to cover them. Bring to a boil over high heat. Reduce heat to low and simmer for 1 hour.
6. Add potatoes and sliced cabbage to the pot. Simmer for an additional 30 minutes until the potatoes are tender.
7. Season with salt and pepper to taste. Garnish with sliced green onions.
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: 25g
Protein: 28g
Sodium: 1200mg
Substitutions for ingredients:
- Pork neck bones can be substituted with pork ribs or pork belly.
- Gochujang can be substituted with sriracha or chili paste.
- Gochugaru can be substituted with red pepper flakes.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced carrots or daikon radish for extra flavor and texture.
- Use beef bones instead of pork bones for a beef stew.
- Add tofu or mushrooms for a vegetarian version.
Tips and tricks:
- Remove any scum or impurities that may have risen to the surface while boiling the pork neck bones.
- Adjust the amount of gochujang and gochugaru to your preferred level of spiciness.
- For a thicker stew, mash some of the potatoes with a fork before serving.
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.
Garnishes:
Sliced green onions
Pairings:
Steamed rice, kimchi, and pickled vegetables
Suggested side dishes:
Banchan (Korean side dishes), steamed vegetables, or a salad.
Troubleshooting advice:
- If the stew is too spicy, add more water or broth to dilute the heat.
- If the potatoes are not cooked through, simmer for an additional 10-15 minutes until tender.
Food safety advice:
- Make sure to cook the pork neck 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 neck bones and potatoes. It originated in the countryside of Korea and was traditionally eaten by farmers after a long day of work.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve hot with steamed rice and banchan (Korean side dishes).
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean