Photograph of the finished Gamjatang

Korea · Canh xương heo khoai tây cay

Gamjatang

1 hr 40 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork bones Pork bones 1 kg
  • Photograph of Potato Potato 600 g
  • Photograph of Mustard greens Mustard greens 240 g
  • Photograph of Korean soybean paste (doenjang) Korean soybean paste (doenjang) 40 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 32 g
  • Photograph of Garlic Garlic 24 g
  • Photograph of Ginger Ginger 12 g
  • Photograph of Korean perilla leaves Korean perilla leaves 20 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Soju Soju 60 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak the pork bones in cold water for 1 hour to remove the blood, then blanch them in boiling water with ginger for 5 minutes.
  2. 2 Wash the bones thoroughly, then simmer them with water, soju, and ginger over low heat for 1 hour until the meat is tender and separates from the bone.
  3. 3 Combine doenjang paste, Korean chili powder, and minced garlic to make a sauce, then stir it into the pot.
  4. 4 Add the small whole potatoes and blanched vegetables, and cook for another 25 minutes until the potatoes are tender.
  5. 5 Sprinkle with shredded Korean perilla leaves and green onions, bring to a boil again for 2 minutes, then transfer the entire pot to the table.

With an appliance

  • Pressure cooker 1 hr

    Replace step 2: cook the pork bones under high pressure for 25 minutes, then let them rest naturally for 15 minutes; reduce the cooking time to about 20 minutes, the meat will be tender and easily detach from the bone, and no monitoring is required. The potatoes in step 4 should still be cooked with the lid open for 15 minutes to prevent them from breaking apart.

Start cooking