Best 4 Gamja Tang Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Gamjatang: A Savory and Hearty Korean Pork and Potato Stew**

Gamjatang is a traditional Korean pork and potato stew that is known for its rich, savory broth and tender pieces of pork. Originating from the mountainous regions of South Korea, this hearty stew is a popular dish that is often enjoyed during the colder months. Made with a combination of pork neck bones or pork belly, potatoes, onions, garlic, and a variety of seasonings, gamjatang offers a complex and flavorful experience. This article presents three variations of gamjatang: a traditional gamjatang, a spicy gamjatang, and a gamjatang with dumplings. Each recipe provides detailed instructions, cooking tips, and ingredient lists to guide you in creating this delicious and comforting Korean stew. Whether you prefer a classic, spicy, or dumpling-filled version, these recipes will help you savor the authentic taste of gamjatang in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

GAMJATANG (SPICY PORK BONE STEW)



Gamjatang (Spicy Pork Bone Stew) image

Spicy, hearty Korean stew made with pork bones, potatoes and other vegetables

Provided by Hyosun

Number Of Ingredients 16

2 pounds of pork spine or neck bones
1/2 small onion
5 garlic cloves
4 thin ginger slices (about 1-inch rounds)
1 scallion white part
5 to 6 ounces young cabbage, putbaechu, 풋배추 or napa cabbage (1 cup, boiled)
3 small white potatoes
6 to 8 perilla leaves, kkaennip, 깻잎, roughly sliced
2 scallions, roughly sliced
1 tablespoon gochugaru (Korean red chili pepper flakes) -- use a teaspoon or 2 more for a spicier stew)
1 tablespoon gochujang (Korean red chili pepper paste)
1 tablespoon doenjang (Korean fermented soybean paste)
1 tablespoon gukganjang, 국간장, soup soy sauce (or fish sauce)
1 tablespoon minced garlic
Salt and pepper to taste
1 tablespoon crushed perilla seeds, 들깨가루 (Or sesame seeds)

Steps:

  • Soak the bones for an hour or longer in cold water. Change the water half way through if you can. Drain.
  • Bring a medium pot of water to a boil. Drop the bones in. Let it come back to a boil. This will take about 7 to 8 minutes.
  • Drain the bones. Wash the bones under running water. Clean the pot. Return the bones back to the pot. Add 8 cups of water, the onion, garlic, ginger and scallion. Bring it to a boil. Continue to boil, uncovered, for 10 minutes over medium high heat. Reduce the heat to medium low. Continue to boil, covered, for 50 minutes to an hour until the meat is tender and the broth is milky.
  • Mix the seasoning ingredients well together.
  • Bring a medium pot of water to a rapid boil. Blanch the cabbage until the white parts turn soft, 4 to 5 minutes. Remove the cabbage from the pot (keep the hot water to boil the potatoes) and shock in cold water to stop the cooking. Drain and squeeze out water. Cut into 2 to 3-inch lengths.
  • Mix the cabbage well with 1 tablespoon of the seasoning.
  • Cut the potatoes in half with the skin on. In the pot of water used to blanch the cabbage, boil the potatoes until almost cooked. Peel the potatoes.
  • Remove the meat from the broth. Discard the aromatic vegetables, reserving the broth (about 5 cups). Place the bone back in the pot with the broth. Add the cabbage, potatoes, and the remaining seasoning. Boil for about 10 minutes.
  • Throw in the perilla leaves and scallion. Add salt and pepper to taste. Boil for an additional couple of minutes, and then add the crushed perilla seeds.

GAMJATANG (PORK BONE SOUP)



Gamjatang (Pork Bone Soup) image

Korean pork bone soup

Provided by Sue | My Korean Kitchen

Categories     Soup

Time 3h

Number Of Ingredients 24

1.4 kg pork neck bone ((3 pounds), (try to pick the bones with lots of meat on them))
7 cups water
3 potatoes ((500 g / 1.1 pounds), peeled & cut into smaller chunks)
6 napa cabbage leaves ((300 g / 10 ounces), rinsed)
100 g mung bean sprouts ((3.5 ounces), rinsed)
30 g crown daisy leaves ((1 ounce), rinsed (optional))
6 perilla leaves (, thinly sliced (optional))
2 green chilies (, thinly sliced (optional))
1 onion ((160 g / 5.6 ounces), peeled & halved)
30 g green onion ((1 ounce), white part only)
5 cloves garlic ((30 g / 1 ounce), peeled)
1 ginger ((5 g / 0.2 ounce), peeled & thinly sliced)
1 tsp whole black pepper
3 Tbsp gochugaru ((korean chili flakes))
2 Tbsp doenjang ((korean soybean paste))
2 Tbsp rice wine
1 1/2 Tbsp minced garlic
1 Tbsp gochujang ((korean chili paste))
1 Tbsp Korean fish sauce
1 Tbap water
1 tsp minced ginger
A few sprinkles ground black peppers
1/8 tsp fine sea salt
1 Tbsp toasted sesame seeds (or perilla seeds, grounded)

Steps:

  • Soak the pork bones in cold water for at least 1 hour (to get rid of any excess red liquid that looks like blood). Drain away the water. (If you can, try to change the water every 15 mins.)
  • Place the bones into a large pot and add enough water to cover the bones, then boil it for about 10 minutes over medium high heat, covered. Drain away the water and rinse the bones in cold running water.
  • In a large clean pot, place the bones and add the water (7 cups) and all ingredients from the "aromatic vegetables" section. Simmer it on medium to low heat for 1 hr 30 mins, covered.
  • While the bone broth is simmering;(1) Put the potatoes in a separate pot and add enough water to cover them. Boil it over medium high heat until the potatoes are nearly cooked (about 90%). Drain away the water and set aside the potatoes until needed.(2) In a separate pot, add some water and the salt (1/8 tsp) and boil it. Once the water is rapidly boiling, parboil the napa cabbage for 1 to 2 mins. Drain away the water and cool down the leaves. Tear down each leaf length ways with your hands. (Or you can use a knife to cut them.)
  • Sieve the broth (from step 3) through the strainer and catch the broth in a large bowl. Also, keep the pork bones but discard any boiled spices/vegetables. It should result in about just under 5 cups of broth.
  • Transfer the broth into a clean pot, then add back the pork bones, potatoes, cabbage leaves, and the seasoning base into the pot. Boil over medium high heat until the potatoes cook completely (10 to 15 mins).
  • Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, crown daisy leaves, perilla leaves, and green chilies) and the ground sesame seeds into the pot and boil further 1 to 2 mins until they soften. Serve warm with steamed rice.

Nutrition Facts : Calories 197 kcal, Carbohydrate 36 g, Protein 8 g, Fat 2 g, Sodium 961 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving

GAMJA-TANG (KOREAN PORK AND POTATO STEW)



Gamja-tang (Korean Pork and Potato Stew) image

Pork, potatoes, and perilla come together in this perfect cold-weather Korean stew.

Provided by Sunny Lee

Categories     Entree     Dinner     Soup

Time 2h10m

Yield 4

Number Of Ingredients 20

For the Gamja-tang:
2 pounds (900g) St. Louis-cut pork ribs , cut into two 5- to 6-rib pieces
1 1/2 teaspoons (5g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
2 tablespoons (30ml) vegetable oil
1 small white onion (about 5 1/4 ounces; 150g), quartered
9 medium garlic cloves (45g), finely chopped
One 2-inch piece (about 1 ounce; 25g) fresh ginger, peeled and finely chopped
3 tablespoons (45g) doenjang (Korean fermented soybean paste)
2 tablespoons (15g) coarse ground gochugaru (Korean chile powder)
1 quart (950ml) homemade chicken stock or store-bought low sodium chicken broth
1 tablespoon (15ml) fish sauce
1 1/2 pounds (680g) Yukon gold potatoes, about 2 to 3 inches in diameter, peeled
12 ounces (340g) daikon radish, peeled and cut into 2-inch pieces
1/4 head green cabbage (about 10 1/2 ounces; 300g), cored (reserve core for garnish), leaves separated
1/4 cup (40g) perilla seeds
For Serving:
5 scallions (about 60g), sliced 1/4-inch-thick on a steep bias
10 to 12 perilla leaves (about 20g), stemmed and torn into quarters
1 hot Korean long pepper or serrano chile, stemmed and thinly sliced (optional)
Thinly sliced green cabbage core

Steps:

  • For the Gamja-tang: Season ribs on all sides with salt. In a large Dutch oven, heat oil over medium-high heat until just smoking. Add half of the ribs, meat side down, and cook, turning occasionally, until browned on both sides, 6 to 8 minutes. Transfer browned ribs to a plate and set aside. Repeat browning process with remaining ribs, then let browned ribs rest for 5 minutes. Using a sharp knife, cut between ribs to separate into single-rib pieces. Return ribs to plate and set aside.
  • Lower heat to medium-low and add onion to pot. Cook, stirring occasionally, until onion is slightly softened, about 5 minutes. Add garlic, ginger, gochugaru, and doenjang and continue to cook until aromatic, about 1 minute. Add chicken stock, fish sauce, and potatoes, and return ribs to pot along with any accumulated juices. Bring to a boil, then lower heat to a simmer, cover, and cook until potatoes are slightly tender on the exterior but still firm at the center, so that they offer resistance when poked with a paring knife, about 30 minutes.
  • Remove lid, stir in daikon radish, and arrange cabbage leaves in an even layer over the surface of the stew to form a lid. Continue to cook, adjusting heat as needed to maintain a simmer, until potatoes are fully cooked through, offering little resistance when poked with a paring knife, and daikon is just tender, about 30 minutes.
  • Meanwhile, in a mortar and pestle or spice grinder, grind perilla seeds into a coarse powder. Set aside 2 teaspoons of the crushed perilla seeds and, once potatoes are cooked through, add the rest to the stew. Gently stir to incorporate perilla seeds and cabbage leaves into the stew.
  • Continue to cook until meat on ribs is fully tender, offering minimal resistance when poked with a paring knife, and potatoes have begun to break down slightly, thickening the stew, about 20 minutes longer. Season with salt to taste.
  • For Serving: Divide stew between individual serving bowls, topping each portion with scallions, perilla leaves, chile (if using), and sliced cabbage core. Serve immediately.

GAMJA TANG



Gamja Tang image

A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.

Provided by Joanne Lee Molinaro

Yield Serves 3 or 4

Number Of Ingredients 18

4 cups vegetable broth
1 teaspoon sliced fresh ginger
2 sliced shiitake mushrooms
1 onion, julienned
1 dried red chili
2 tablespoons doenjang
6 cloves garlic, minced
3 tablespoons gochugaru
1 tablespoon gochujang
3 tablespoons "Fishy" Sauce
¼ cup roasted wild sesame seeds (also called perilla seeds)
1 teaspoon sesame oil
3 Yukon Gold potatoes, halved
1 cup bean sprouts
2 scallions, roughly chopped
5 to 6 perilla leaves, roughly chopped
2½ ounces (70g) sweet potato vermicelli (about 1 handful), cooked according to package directions
1 tablespoon sesame oil

Steps:

  • Make the broth: In a medium Dutch oven, combine the vegetable broth, ginger, mushrooms, onion, chili, and doenjang. Bring to a boil, then reduce the heat and simmer until you have a lovely aromatic broth as a base for this stew, 45 minutes to 1 hour.
  • Fish out the mushrooms and slice them, then return the slices to the broth.
  • Meanwhile, make the sauce: In a small bowl, mix together ½ cup water, the garlic, gochugaru, gochujang, "fishy" sauce, and wild sesame seeds.
  • Make the stew: Add the sauce, potatoes, and bean sprouts to the broth and simmer until the potatoes are tender, about 30 minutes.
  • Right before serving, add the scallions, perilla leaves, sweet potato vermicelli, and sesame oil.

Tips:

  • Use the right potatoes: Choose a waxy potato variety like Yukon Gold or Red Bliss. These potatoes hold their shape well and won't fall apart when cooked.
  • Cut the potatoes the right size: Cut the potatoes into 1-inch pieces. This will help them cook evenly.
  • Sear the meat: Searing the meat before adding it to the soup helps to develop flavor and color.
  • Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. You can use beef broth, chicken broth, orvegetable broth.
  • Add the vegetables: Add the vegetables to the soup in stages, starting with the vegetables that take the longest to cook, such as carrots and celery. Add the leafy greens and other tender vegetables towards the end of the cooking time.
  • Season the soup: Season the soup to taste with salt, pepper, and other spices. You can also add a splash of vinegar or lemon juice to brighten the flavor.
  • Serve with rice or noodles: Gamja tang is typically served with rice or noodles. You can also serve it with a side of kimchi or other Korean side dishes.

Conclusion:

Gamja tang is a hearty and flavorful Korean soup that's perfect for a cold winter day. It's also a relatively easy soup to make, and it's a great way to use up leftover pork. So next time you're looking for a comforting and satisfying soup, give gamja tang a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics