Simple Step to Serving Appetizing Gamja Tang (Hot & Spicy Korean Potato & Pork Stew)

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

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Below are the ingridients that are needed to serve a delicious Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):

  1. Prepare 1.5 pounds of boneless pork shoulder, cut into 1-inch cubes.
  2. You need 4 cups of water and/or unsalted stock (I used half water, half unsalted chicken stock.).
  3. You need 1/2 of medium onion, sliced into 1/4-inch slices.
  4. You need 5 cloves of garlic, peeled and smashed.
  5. Prepare 2 Tablespoons of gochujang (Korean red chili paste) You can substitute with 2 to 3 teaspoons cayenne + 1 Tablespoon paprika (unsmoked) + plus 1 Tablespoon soy sauce.
  6. Prepare 2 Tablespoons of 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. You need 1 Tablespoon of soy sauce or fish sauce.
  8. You need 1/2 teaspoon of sugar.
  9. Get 1.5 pounds of Russet potatoes, peeled and cut into roughly 1-inch pieces (that's about 3 medium or 4 small ones).
  10. Prepare 2 of medium carrots, cut into 1/3-inch thick slices on the bias.
  11. Provide of optional: julienned fresh perilla leaves for garnish.
  12. You need of salt to adjust seasoning if needed.
  13. Get of optional: chopped green onion for garnish.

Done with the ingridients? Below are the sequences on cooking Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):

Gamja (감자) is a Korean word that's more commonly used for potato, but for this dish, gamja actually refers to a part of the pork spine. Honestly, I didn't even know this until I started researching the origin of gamjatang for this post. Well, we learn something new every day! Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, gamja tang (hot & spicy korean potato & pork stew).

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

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