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Thursday, August 23, 2012

Korean Style Pork Bone Potato Stew (Gamjatang)

I have always ordered this stew whenever I visited a Korean restaurant... and have been thinking of of making it once at home for like forever....

I bought a box of neck bone from Korean supermarket last weekend, together with zucchini and potato from my garden, I made this super yummy stew for dinner!

I love the fact that it has got everything, from soup to protein to vegetables in one pot... good dish to dine alone!


For stock:
2 lbs Pork neck bone/Back bone
5-6 slices of ginger
5-6 Cloves of garlic
5-6 pieces of spring onion only the white part
1 medium size bombay onion
1 tbsp rice wine/cooking wine

2-3 medium size potato (Skinned and cut into 1-2 inches pieces)
1 Zucchini (You can also use any type of vegetables to your liking, you could use Pok choy, soy bean sprout, cabbage)
5-8 mushroom, dried or fresh
4-5 slices of Kimchee Optional
Some chopped spring onion for garnishing

2 tbsp Korean hot pepper paste (Gochujang)
2 tbsp Korean Soybean paste (Doenjang) or Miso
1 tsp Chili powder Optional
Note:Add some salt or fish sauce if you choose not to use Kimchee

Soaked neck bone for 20-30 minutes in cold water or until the water turn pink/red in color. Wash the bones thoroughly.

Bring half a pot of water to boil, add the bone pieces, and boil for about 3-5 minutes, drain and wash the bones again. Leave aside.

Clean the pot and add another half pot of fresh water, add back the bone pieces, onion, garlic, spring onion, ginger slices and cooking wine, boil at high for about 3 minutes and turn the heat to medium low to simmer for 45 minutes or until the meat tender become.

Scoop out the ginger, garlic, onion and spring onion and throw it away, leave the bone pieces in the stock.

Add a tsp of chili powder, and 2 tbsp of Korean hot pepper paste (Gochujang), continue cooking, and you could add mushroom into soup now.

Peel potatoes and cut it into 1-2 inches pieces, also cut zucchini or any vegetables of your choice to bite size.

Add potato and kimchee into the stock, and continue cooking for 8-10 minutes or until potato become tender.

Add the vegetables/Zucchini, continue cooking for 3-5 minutes, season with Korean soy bean paste or miso, stir well. Sprinkle some spring onion before serving.

It goes very well with steamed rice

中文版,For Chinese,Click --》Gamja Tang (Korean Pork Bone Soup)

1 comment:

  1. Good information on Indian recipe. its quite different from other posts,,,,Thanks.. it looks amazing Aloo kathi roll recipe


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