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Spicy Pork Bone Stew (Gamja Tang)


Gamja Tang 101: Originating in Jeollannam-do (southwest province of Korea), this is a traditional spicy pork bone stew enjoyed as a regular meal or oftentimes enjoyed as a late-night pairing with soju, Korea’s version of Vodka usually made from rice. In literal translation, gamja tang means “potato stew,” but its name actually refers to a part of the pork bone itself, not the potatoes. However over time, it was reported that customers kept asking about the potatoes, eventually making it a permanent fixture for the dish. Other main ingredients include pork neck bones, a generous amount of hot peppers, perilla seeds powder, perilla leaves, crown daisy leaves, and various leafy stems and greens.


3 lbs pork neck or spine bones
6 small potatoes
1 bunch baechu (Napa cabbage)
1 handful sookgeot (crown daisy leaves)
15 kkaetnip (perilla leaves)
1 package enoki mushrooms
2 red or green chili peppers, chopped
4 tbsp gochugaru (red pepper flakes)
1 tsp gochujang (red pepper paste)
1 tsp dwenjang (soybean paste)
4 tbsp deulkkae garuk (perilla seed powder)
6 garlic cloves, minced
1 tbsp salt
2 tbsp rice wine (or soju)
3 tbsp fish sauce
1 tsp fresh ginger, finely minced (if available)
Initial Boil w Pork:
1 small slice of ginger
1 small onion
5 garlic cloves
1 tbsp ground black pepper (whole peppercorn if available)
1 large leek (if available)



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