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Below are the ingridients that are needed to cook a tasty Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):
- You need 1.5 pounds of boneless pork shoulder, cut into 1-inch cubes.
- You need 4 cups of water and/or unsalted stock (I used half water, half unsalted chicken stock.).
- Prepare 1/2 of medium onion, sliced into 1/4-inch slices.
- Take 5 cloves of garlic, peeled and smashed.
- Provide 2 Tablespoons of gochujang (Korean red chili paste) You can substitute with 2 to 3 teaspoons cayenne + 1 Tablespoon paprika (unsmoked) + plus 1 Tablespoon soy sauce.
- Use 2 Tablespoons of gochugaru (Korean red chili flakes) You can substitute with 1/2 to 1 Tablespoon red chili flakes (like the kind you use for your pizza/pasta).
- Take 1 Tablespoon of soy sauce or fish sauce.
- Prepare 1/2 teaspoon of sugar.
- Take 1.5 pounds of Russet potatoes, peeled and cut into roughly 1-inch pieces (that's about 3 medium or 4 small ones).
- Use 2 of medium carrots, cut into 1/3-inch thick slices on the bias.
- Take of optional: julienned fresh perilla leaves for garnish.
- Get of salt to adjust seasoning if needed.
- You need of optional: chopped green onion for garnish.
Ready with the ingridients? Here are the sequences on serving Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):
I think this is why my. For general comments or questions about catering needs, reservations, ordering, menu items etc., please call Gamja Tang Tang directly during business hours. This has boiling hot pork back bone soup and a bowl of rice. You can order this non-spicy upon request. I got it with spice and it wasn't too spicy at all.
Recipe : Gamja Tang (Hot & Spicy Korean Potato & Pork Stew)
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