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Meat, East Asian

Gamjatang with rice

Gamjatang is a Korean stew that simmers bone-in pork shoulder with potatoes and a chili based seasoning, for 4 people in 1 hour 40 minutes, medium difficulty, at €3.30 per person. The key is blanching the meat well before simmering, for a clear broth without a strong odor, and letting the bone release its flavor slowly during cooking.

Tonight, gamjatang, a Korean pork and potato stew with chili, bold and fragrant, a Sunday dish on a weeknight.

Gamjatang with rice
Total time
1 h 40
Difficulty
Medium
Cost per person
€3.30
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Gamjatang simmers for a long time, and that is exactly what makes it work. Bone-in pork shoulder gives off a deep broth, sharpened by gochugaru, gochujang and doenjang, three ingredients that give the dish its spicy, fermented character, far from an ordinary broth. Soft potatoes soften each bite and balance the heat.

It is a Sunday kind of dish you can still make on a weeknight if you have a bit of time ahead of you, since the cooking asks for patience more than attention. It suits people who like bold, warming flavors, less so kids sensitive to spice. Serve the rice on the side so everyone can control the heat in their own bowl.

The ingredients

4 people

Butcher

  • Bone-in pork shoulder 1 kg

Fruits and vegetables

  • Potatoes 600 g
  • Onion 1
  • Garlic 5 cloves
  • Fresh ginger 15 g
  • Scallion 3 sprigs

Pantry

  • Gochugaru (Korean chili flakes) 2 tbsp
  • Fermented soybean paste (doenjang) 2 tbsp
  • Gochujang (Korean chili paste) 1 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g

Allergens Soy, Gluten

The step by step recipe

  1. Blanch the pork shoulder for ten minutes in boiling water, then rinse it. 10 min

    Rinse the pot too before starting over.

  2. Mix the gochugaru, doenjang, gochujang, soy sauce, crushed garlic and grated ginger to make the seasoning paste.

    Doenjang can be replaced with red miso, the taste is close.

  3. Put the pork back in a pot with the seasoning paste, the onion and two liters of water, bring to a boil and let it simmer. 50 min

    Keep a gentle simmer, the meat should fall off the bone.

  4. Add the potatoes in large chunks and continue cooking. 25 min

    They should be soft but not mushy.

  5. Cook the rice in salted water, then serve the stew with sliced scallion. 11 min

    Add a bit of sliced fresh chili for those who like it extra spicy.

Our tips to get it right

  • Pick bone-in pork shoulder rather than boneless, the bone releases gelatin and flavor during the long simmer.
  • Skim the broth regularly during the first fifty minutes of cooking, it stays clearer and easier to digest.
  • If the broth reduces too much, add a bit of hot water during cooking rather than at the end, so you don't dilute the flavors.

The variations

  • Swap the pork shoulder for bone-in pork ribs, the result stays close with slightly fattier meat.
  • For a vegetarian version, replace the pork with shiitake mushrooms and firm tofu, and use vegetable broth instead of water.
  • For kids, cut the gochugaru and gochujang by half, the dish keeps its flavor without too much heat.

What to serve it with

  • Steamed white rice
  • Tangy kimchi
  • Korean barley tea

Storage

Gamjatang keeps for 3 days in the fridge in a sealed container, and the flavor often improves the next day. It freezes well for up to 2 months, without the rice. Reheat it gently in a pot, adding a little water if the broth has thickened.

Questions about this dish

Can I substitute the doenjang if I can't find it?

Yes, red miso gives a close result in taste and texture. Avoid white miso, it's too mild for this dish.

Do I really need to keep the bone in the meat?

The bone adds a lot of flavor and gelatin to the broth during the long simmer. If you can't find bone-in meat, the dish still works but the broth will be a bit less rich.

Can I make gamjatang ahead of time?

Yes, it's even recommended, the dish gets more flavorful after resting overnight in the fridge. Reheat it gently before serving and cook the rice at the last moment.

How do I tone down the heat if I'm worried about spice?

Cut the amount of gochugaru and gochujang by half from the start. You can also serve an extra bowl of plain rice to cool down the heat at the table.

How long does it take to make a gamjatang with rice?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a gamjatang with rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a gamjatang with rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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