Hi Everyone. The weather is getting chilly and your sinuses are clogged. Instant remedy is GAMJA TANG or potato stew. This spicy delish is a favorite of ours when it’s cold. The soft pork with the hearty potato with amazingly rich and spicy broth. YUM! Did we mention this dish was spicy? We like ours with extra extra heat and have a tums handy nearby. haha. No, we’re half kidding. 
This dish usually uses aromatic herbs like perilla leaves, but H hates cilantro, perilla leaves, anything that gives off the heavy scent. So, we resort to putting in other vegetables like bok choy, nappy cabbage, etc. If you want the authentic kind, we suggest using perilla leaves.
Let’s go!
What you Need:
- 1-1/2 lb pork neck (this dish is primarily a pork dish. we found using pork neck with bones the most flavorful)
- 4 potatoes – we used russet
- 1/2 head of nappa cabbage/bokchoy/perilla/whatever leafy veggie you love
- 1/2 package of tofu
- 1 cup kimchi
- 1/2 an onion
- 3-4 cloves of garlic-diced
- 1/2 tablespoon ginger diced
- 3 heads of shitake mushroom(we used dried)
- 1-1&1/2 tablespoon of dwenjang – korean bean paste for stew
- 2 tablespoon of korean red pepper flakes
- salt and pepper
What to Do:
First, clean off the excess blood on the pork by leaving it in a big bowl of cold water for 10-15 minutes. Drain the water out and rinse the pork in cold water. While the pork is getting cleaned, we have to do some prep work. Peel the potatoes, dice the garlic and ginger, slice the nappa cabbage (or whatever vegetable) in big size pieces (they will shrink once boiled), and just cut an onion in half.
Next, put the pork in a big stovepot and fill enough water so that it will generously cover the pork. Add the onion, ginger, garlic, and mushroom and boil away. We are making the broth here. Boil for about 10 minutes or so. While boiling, you will notice the brown foam floating to the top. Spoon those out so that you have a relatively clear broth.
Next, add in the dwenjang. It is easier if you put the dwenjang in a small bowl and add the broth to it, to break apart the dwenjang prior to putting it in the pot.
Next, add in the red pepper flakes. We like to put 2 spoonfuls, but this may be spicy, or not spicy enough for some of you. Put in about 1 1/2 spoonfuls first and leave it for a while. Towards the end, if you find it not spicy enough, you can always add it towards the last minutes of simmering, so do not fret. Also, add in the kimchi.
Next, add in the potatoes. Bring to simmer and simmer for about 30-40 minutes. Once that is done, add in the nappa cabbage/veggies and simmer for another 10 – 15 minutes.
Next, add in the tofu (sliced) and simmer for another 3-5 minutes. Taste at this time and salt and pepper as you need. You can also add in more spice, if you feel necessary.
We have now boiled this baby down for about an hour. The pork should be soft and potatoes soft as well. Enjoy with rice!
**we are terribly sorry for the crappy pictures. we always cook this at night time, so the pictures are so awful under the yellow light. we also put a huge crack in our korean stone pot, so presentation wise, it’s awful too! forgive us!
