Gamja Tang (Hot & Spicy Korean Potato & Pork Stew)
Gamja Tang (Hot & Spicy Korean Potato & Pork Stew)

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, gamja tang (hot & spicy korean potato & pork stew). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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To begin with this recipe, we have to prepare a few components. You can have gamja tang (hot & spicy korean potato & pork stew) using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):
  1. Get 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
  2. Get 4 cups water and/or unsalted stock (I used half water, half unsalted chicken stock.)
  3. Take 1/2 medium onion, sliced into 1/4-inch slices
  4. Prepare 5 cloves garlic, peeled and smashed
  5. Take 2 Tablespoons gochujang (Korean red chili paste) You can substitute with 2 to 3 teaspoons cayenne + 1 Tablespoon paprika (unsmoked) + plus 1 Tablespoon soy sauce
  6. Make ready 2 Tablespoons gochugaru (Korean red chili flakes) You can substitute with 1/2 to 1 Tablespoon red chili flakes (like the kind you use for your pizza/pasta)
  7. Take 1 Tablespoon soy sauce or fish sauce
  8. Make ready 1/2 teaspoon sugar
  9. Prepare 1.5 pounds Russet potatoes, peeled and cut into roughly 1-inch pieces (that's about 3 medium or 4 small ones)
  10. Take 2 medium carrots, cut into 1/3-inch thick slices on the bias
  11. Make ready optional: julienned fresh perilla leaves for garnish
  12. Prepare salt to adjust seasoning if needed
  13. Prepare optional: chopped green onion for garnish
Instructions to make Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):
  1. Place all ingredients except potatoes and carrots into a large pot, cover, and bring to a gentle boil for about two minutes over medium high heat. When the stew comes to a boil, give everything a good stir to evenly distribute and incorporate all the ingredients.
  2. Turn the heat down to medium low, cover again, and simmer for 20 minutes.
  3. Add the potatoes and carrots, cover again, and simmer for another 20 minutes.
  4. Give the stew another stir or two, put the lid back on askew, and continue to simmer for another 10 to 15 minutes over medium low heat. Give it a taste and adjust the salt level with salt if necessary, and that's it!
  5. Serve in individual bowls or family style (as is typical for most casual Korean family meals), sprinkle with perilla and/or green onion, and enjoy with a bowl of steamed rice. If you want to save yourself some dishes, you can combine the stew and rice in one bowl, which is a totally Korean thing to do.
  6. Enjoy!

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