Gamjatang
You can do so much with almost all parts of the pig—from the snout down to its tiny tail. Tenderloin, as can be gleaned from its name, this is the most tender part of the pig. It can be cooked in many ways, marinated and stuffed pork recipe sounds good whatever the time of the year is. With so many parts of the pig you can prepare, the internet is your best friend as there are plenty of cooking videos and recipe sites and blogs you can find to cook pork. If not for the internet, you might not even hear of this delicious Korean pork dish. Gamjatang (Kamjatang) is a traditional Korean comfort food made with pork neck bones, chili paste, and potatoes. It is rich in flavor, commonly deep orange to red in color, and more often called Korean Beef Stew or Soup. The term Gamja in Korean means “potatoes” and a tang referred to in many soups. For some young generation Koreans, this soup is like a hangover soup. Which is commonly served after too much alcohol has been consumed? In other words, it is believed to act as a common cure for a hangover.
Pork neck bone is always used in this recipe. Sometimes, however, it is not always available in markets except if you are in Korea. You can use pork ribs or any part of pork which has bones as a substitute. The taste of the soup is distinct and usually spicy. This is because of the combination of chili paste, soy bean paste, perilla seed powder, and hot pepper flakes. Sometimes, they also put sesame seed paste in it. You can find these items in any Asian Store or most larger supermarkets. These are the essential ingredients in making the soup, without them the soup will be bland. In Korea, the soup is about 5-6 dollars with rice and side dishes. Even if you don’t have hang over, it is great on cold rainy days. If you want to taste a truly oriental dish, this is perfect for you. Ingredients 1 lb. pork neck bone (or any cut with bones)
2 tbsp chili paste 1 tbsp soy bean paste 1 tbsp hot pepper flakes 2 tbsp perilla seed powder 1/2 head napa cabbage 3 medium potatoes, peeled cut in half 1 thumb size ginger, sliced 3 garlic chopped 1 small onion, sliced 1 tbsp rice wine 1 tbsp salt (to taste) pepper to taste 6-8 cups water spring onion for garnishing perilla leaves for garnishing (optional) Directions
Soak the meat in a bowl of cold water for at least an hour. Drain and set it aside in a pot. Pour enough water in to cover the bones and meat and bring to a boil. Drain it and rinse with cold water. Put it back into the pot. Pour enough fresh water to cover the meat. Add in the onion, garlic, and ginger. Bring it to a boil and simmer over medium heat for at least 1 hour and 30 minutes. Meanwhile, blanch the napa cabbage in boiling water for at least 5 minutes. Allow it to cool and shred into strips. Set aside. In a mixing bowl, combine the chili paste, soy bean paste, perilla powder, hot pepper flakes, pepper, and rice wine.
When meat is tender, add the potatoes, blanched napa cabbage, and the sauce mixture. Stir until well combined. Cover it and allow to simmer for at least 1520 minutes or until the potatoes are tender. Adjust seasoning according to taste. Serve warm in a soup bowl. Garnish with spring onions and perilla leaves(optional). Enjoy! Recipe from cooknshare.com