Best Advice to Cooking Extraordinary Gamja Tang (Hot & Spicy Korean Potato & Pork Stew)
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To cook an extraordinary Gamja Tang (Hot & Spicy Korean Potato & Pork Stew), below are the components needed:
- Take 1.5 pounds of boneless pork shoulder, cut into 1-inch cubes.
- Prepare 4 cups of water and/or unsalted stock (I used half water, half unsalted chicken stock.).
- Use 1/2 of medium onion, sliced into 1/4-inch slices.
- Use 5 cloves of garlic, peeled and smashed.
- You need 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.
- Provide 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).
- Take 1 Tablespoon of soy sauce or fish sauce.
- You need 1/2 teaspoon of sugar.
- Take 1.5 pounds of Russet potatoes, peeled and cut into roughly 1-inch pieces (that's about 3 medium or 4 small ones).
- Use 2 of medium carrots, cut into 1/3-inch thick slices on the bias.
- Provide of optional: julienned fresh perilla leaves for garnish.
- Prepare of salt to adjust seasoning if needed.
- Provide of optional: chopped green onion for garnish.
After preparing the materials, now you are ready to cook your tasty Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) by following the instructions on this section:
This time, I will make it a little bit unique. This is gonna smell and look delicious. Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) is one of the most well. Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) Gamja tang (pronounced GAHMjah TAHNG, gamja = potato, tang = stew/soup) is a thick, hearty, spicy Korean stoup usually made with pork neck bones and lots of potatoes then sprinkled with julienned fresh green perilla leaves. Gamjatang (감자탕) is a spicy, hearty stew made with pork bones.
Recipe : Gamja Tang (Hot & Spicy Korean Potato & Pork Stew)
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instruction to make Gamja Tang (Hot & Spicy Korean Potato & Pork Stew)
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