Gamjatang (Potato & Pork Stew)
A key ingredient of this soup, although the name means "potato soup", is pork. It takes a while to boil so be prepared to stay by the stove. Also when you are boiling the pork, make sure you can turn the vent on or open the windows.
- 3 lb pork back ribs
- 6 cups of water
- 2 tsp of whole black peppercorns
- 4-5 pieces of sliced ginger (each piece sliced l/4" or so thick)
- 2 tsp of minced garlic
- 1 small onion, cut in half then sliced
- 2 tbsp clear soy sauce (guk ganjang 국간장)
- 2 tbsp hot pepper powder (gochugaru 고추가루)
- 2 tbsp fermented soybean paste (doenjang 된장)
- 4-5 medium potatoes
- 2 bunches of green onion (or 1 bundle Korean leek (daepa 대파)
- 1 bundle of perilla leaves, long bundle with stems if available, if not leaves are ok (a substitute can be cooked radish leaves)
- Put the ribs in a large container and cover with cold water – let sit for 1-2 hours or longer to get blood out.
- Boil the ribs once and drain the water – add 6 cups of fresh water to cover the ribs. Also add the peppercorns, ginger pieces, minced garlic, and sliced onion. Cook on medium heat about 1/2 hour.
- Add the soy sauce, red pepper powder and the fermented soybean paste – cook for another 10-20 minutes.
- Chop the green onions and peel the potatoes and chop in half. If smaller potatoes, just leave them whole. Add the potatoes and cook on medium heat for about 20-30 minutes more.
- About 5 minutes before serving, add the green onions and perilla leaves and leave on the heat for another 5 minutes or so. Taste and add salt and black pepper to taste if needed.
Serving Size: 5
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Preparation Time: 1 hours, 30 minutes