Korean Pork Gamjatang

Ingredients

• 12 oz pork neck or spine bones (or pork shoulder chunks)
• 2 whole potatoes, medium (peeled and quartered)
• 5 cups water
• 2 tablespoons gochugaru (Korean red chili flakes)
• 2 tablespoons soy sauce
• 3 whole garlic cloves (minced)

Instructions

1. 1

   Peel each potato with a vegetable peeler or small knife, holding it firmly on a cutting board. Cut each potato lengthwise in half, then cut each half lengthwise again, then cut crosswise into 1-inch chunks—you should have roughly 8 pieces per potato.

2. 2

   Mince the garlic cloves by slicing them thinly, then chopping the slices into tiny pieces smaller than a grain of rice—about pencil-tip sized dots.

3. 3

   Place the pork in a large pot and cover with 5 cups of water. Set heat to high and bring to a boil—you'll see large bubbles breaking the surface rapidly, about 8 minutes.

4. 4

   Once boiling, carefully drain the pork into a colander, rinse it under cold water, and rinse out the pot. This removes impurities and makes the broth clearer.

5. 5

   Return the pork to the clean pot and add 5 cups of fresh water. Bring to a boil over high heat again—about 8 minutes—then reduce heat to medium-low so you see only a few small bubbles breaking the surface.

6. 6

   Stir in the 2 tablespoons of gochugaru, 2 tablespoons of soy sauce, and the minced garlic. Stir until combined and the gochugaru dissolves into the broth, about 30 seconds.

7. 7

   Add the potato chunks to the pot. Simmer, with occasional bubbles rising, until the potatoes are fork-tender when pierced with a fork—about 12 minutes.

8. 8

   Taste the broth by carefully spooning a small amount into a bowl and sipping when cool. Add more soy sauce, salt, or gochugaru if needed.

9. 9

   Divide the soup and pork between two bowls, ensuring each bowl has pork, potatoes, and plenty of broth. Serve immediately while hot.

Tools you’ll need

• cutting board
• vegetable peeler or small knife
• chef's knife
• large pot (at least 4-quart capacity)
• wooden spoon
• colander
• fork
• two serving bowls
• measuring spoons
• measuring cups

More recipes like this

• 

  5-Ingredient Breakfast Skillet

  18 min

• 

  Crispy Masala Vada with Chai

  18 min

• 

  Classic Mimosa

  2 min

• 

  Herby Yogurt Dip With Crispy Bread

  10 min