Korean Gamja Tang Potato Stew Recipes

Steps:

• 1. Place pork bones in a large bowl, and cover completely with cold water for one hour. Change water every 20 minutes, if possible. Drain and discard water, and rinse pork bones under cool running water to remove surface fats.
• 2. Placed rinsed bones into a large saucepan, and add enough water to completely cover the bones. Bring to a boil, and let boil over medium heat for about 10 minutes. Drain water, and rinse pork bones once more. Rinse out stockpot well (to remove fats and bitter residue).
• 3. Place rinsed pork bones back into stockpot, and add 8 cups water. Stir in garlic, chopped onion, ginger, white portion of green onion, and black pepper. Bring liquid to a low boil, then turn heat to low and simmer for 1 hour and 30 minutes on low heat. Remove any fat that accumulates on the surface during cooking.
• 4. Place a fine mesh sieve over a large bowl, and pour the contents of the stockpot through the sieve, collecting the milky broth in the bowl (it should be about 5 cups or so of broth). Return the pork bones and pork meat to the stockpot. Discard the garlic, onion, and green onion that were collected in the sieve.
• 5. Mix together all of the sauce ingredients in a medium bowl; set aside.
• 6. Measure the broth (that was collected into the bowl) and add enough water to measure 10 cups. Pour the 10 cups of broth/water over the pork bones in the stockpot. Bring to a low boil over medium-high heat. Once it reaches a boil, reduce heat to low. Stir the sauce and potatoes into the broth, and let simmer for 20 to 25 minutes.
• 7. When potatoes are soft, add the bean sprouts, perilla leaves, cabbage, green part of the green onion, and boil for another 10 to 15 minutes, or just until the vegetables are soft and the pork is tender and thoroughly cooked.
• 8. Serve immediately with steamed white rice and plenty of banchan (side dishes).

Steps:

• Make the broth: In a medium Dutch oven, combine the vegetable broth, ginger, mushrooms, onion, chili, and doenjang. Bring to a boil, then reduce the heat and simmer until you have a lovely aromatic broth as a base for this stew, 45 minutes to 1 hour.
• Fish out the mushrooms and slice them, then return the slices to the broth.
• Meanwhile, make the sauce: In a small bowl, mix together ½ cup water, the garlic, gochugaru, gochujang, "fishy" sauce, and wild sesame seeds.
• Make the stew: Add the sauce, potatoes, and bean sprouts to the broth and simmer until the potatoes are tender, about 30 minutes.
• Right before serving, add the scallions, perilla leaves, sweet potato vermicelli, and sesame oil.