Gamjatang Spicy Pork Bone Stew (감자탕)
Gamjatang is a hearty and spicy Korean pork bone stew that is perfect for warming up on a cold day. This dish is packed with flavors and is a popular comfort food in Korea.
Ingredients
- 2 lbs pork neck bones
- 1/2 cup Korean radish, sliced
- 1/2 cup green onions, chopped
- 1/4 cup perilla leaves, chopped
- 1/4 cup Korean wild chives, chopped
- 1/4 cup fernbrake (gosari), soaked
- 1/4 cup soybean sprouts
- 1/4 cup red pepper flakes
- 8 garlic cloves, minced
- 1 onion, sliced
- 1 tbsp doenjang (soybean paste)
- 1 tbsp gochujang (red chili paste)
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- Salt to taste
Instructions
- Parboil the pork bones in a large pot of boiling water for 10 minutes. Drain and rinse the bones under cold water.
- Heat vegetable oil in a large pot over medium heat. Add the pork bones and cook until browned.
- Add the sliced onion, garlic, and red pepper flakes. Stir-fry for a few minutes until fragrant.
- Add enough water to cover the pork bones. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add the Korean radish, soybean sprouts, and fernbrake to the pot. Continue to simmer for another 30 minutes.
- Stir in the doenjang, gochujang, and sesame oil. Add salt to taste.
- Add the green onions, perilla leaves, and Korean wild chives. Simmer for an additional 10 minutes.
- Adjust the seasoning if needed and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Chopping board Knife Wooden spoon
Tools
Pot Strainer
Serving suggestions
Serve the Gamjatang with steamed rice and kimchi on the side for a complete meal.
Tips & tricks
For an extra kick of heat, add more red pepper flakes or gochugaru to the stew.
Cost
$20