How to Make Delicious Gamjatang!

Recipe for Gamja tang! My Husband says I make it better than some places in Korea!

Here is the Step By Step Video.

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Sauce:

1/3 cup Gochugaru (Korean Red Pepper Flakes)

1/4 cup perilla powder (I bought this one on Amazon)

3 TBSP fish sauce

2 tbsp doenjang (Korean Soy Bean Paste)

2 tbsp minced garlic

1/4 tsp black pepper

3-4 tbsp bone broth (from boiling meat)

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Broth:

12 cups water (save 1 cup)

2 tbsp doenjang

1/3 cup rice wine (I used shaoxing wine)

3 pound pork neck bones (defrosted and soaked in cold water for 30 min, rinsed)

Long Napa cabbage (1 full one)

5-6 Korean gold potatoes

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Flavor package

(1 bay leaf, 3 ginger slice, 2 green onion, 1 whole garlic, 1/2 onion, 1 tbsp black pepper whole.

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Steps:

1. Boil cabbage until translucent (5-6 min).

2. Save boiling water to blanch pork bones for 7-10 min (it’s okay if you boil for longer while you prep the sauce).

3. While blanching the bones. Combine sauce ingredients to make a paste.

4. Shred cabbage leaves into 1 inch strips like shown and mix with 1/3 of the sauce. Cover and put to the side.

5. Strain and rinse bones throughly and return to clean pot.

6. Add 11 cups of water and rest of broth ingredients .

7. Combine all the flavor package in a mesh bag (I used a ramen sieve since I couldn’t find bags)

8. Cover and simmer for 90 min until the meat is tender.

9. Uncover, remove flavor package. Add 1 cup water, cabbage kimchi you made, rest of the paste, and peeled and halved potatoes.

10. Boil for 25 min until potatoes tender! Top with perilla leaves and chopped green onions!

Optional: leftover broth, leftover rice, perilla leaves to make kimchi fried rice! Top with toasted nori! Feeds 3 hungry adults !