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Authentic Gamja-tang Recipe (Hearty Korean Pork Bone Stew)

 

Gamja-tang (Korean Pork Bone Stew)

 Learn how to make authentic Gamja-tang at home! Our easy Korean pork bone stew features tender pork ribs, potatoes, and vegetables in a spicy, flavorful broth. Perfect comfort food!

📝 Recipe Content

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4
Spice Level: 🔥🔥
Calories: 420 per serving

Ingredients:

For the Pork & Broth:

  • 2 lbs pork neck bones or pork ribs

  • 1 onion, quartered

  • 6 cloves of garlic

  • 1 inch ginger, sliced

  • 2 green onions, whole

  • 1 tbsp whole black peppercorns

For the Stew:

  • 4 medium potatoes, peeled and quartered

  • 1 napa cabbage, cut into chunks

  • 1 perilla leaf (optional), chopped

  • 2 green onions, chopped

  • 2 tbsp sesame oil

For the Seasoning Paste:

  • 4 tbsp gochugaru (Korean red pepper flakes)

  • 3 tbsp doenjang (Korean soybean paste)

  • 2 tbsp gochujang (Korean red pepper paste)

  • 6 cloves garlic, minced

  • 2 tbsp fish sauce

  • 1 tbsp soy sauce

  • 1 tbsp sesame seeds

  • Black pepper to taste

Instructions:

  1. Prepare the Pork:

    • Rinse pork bones thoroughly in cold water

    • Soak in cold water for 20 minutes to remove blood

    • Drain and rinse again

  2. First Boil:

    • In a large pot, cover the pork with cold water

    • Bring to a boil, skim off foam and impurities

    • Drain and rinse pork under cold water

  3. Make Broth:

    • Return pork to the clean pot with 10 cups of water

    • Add onion, garlic, ginger, whole green onions, peppercorns

    • Simmer covered for 1 hour until pork is tender

  4. Prepare Seasoning:

    • Mix all seasoning paste ingredients in a bowl

    • Set aside

  5. Assemble Stew:

    • Remove aromatics from broth

    • Add potatoes and seasoning paste to the pot

    • Simmer for 15 minutes until potatoes are tender

    • Add napa cabbage, cook 5 more minutes

  6. Final Touches:

    • Stir in perilla leaves and chopped green onions

    • Drizzle with sesame oil

    • Serve immediately

💡 Chef's Notes & Tips

  • Pork Selection: Pork neck bones are traditional, but pork ribs or shoulder work well

  • Reducing Gamey Taste: The initial boil and rinse is crucial for clean flavor

  • Potato Tip: Use starchy potatoes that hold their shape when cooked

  • Make Ahead: Flavors improve overnight - perfect for meal prep

  • Spice Control: Adjust gochugaru for a milder or spicier version

❓ FAQ Section

Q: What does "Gamja-tang" mean?
A: "Gamja" means potato, "tang" means soup/stew - it's literally "potato stew."

Q: Can I make this in a pressure cooker?
A: Yes! Reduce cooking time to 25-30 minutes under high pressure.

Q: Is this similar to doenjang jjigae?
A: While both use doenjang, gamja-tang is heartier with pork bones and potatoes.

Q: Can I use other meats?
A: Traditional with pork, but you can use chicken or make it vegetarian with mushrooms.





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