Comments on: Gamjatang (Spicy Pork Bone Stew with Potatoes)

By: JinJoo

JinJoo — Sun, 15 Jan 2023 04:39:49 +0000

In reply to carrie.

Hi Carrie – I’m so sorry – it should be 5 cups of water that’s added to the pot. The 1/2 cup water is just for making the sauce. I corrected the post. Also apologies for the late reply. thank you!

By: carrie

carrie — Fri, 13 Jan 2023 01:28:25 +0000

How much water do I add after draining the water from the initial quick boil? The recipe says 1/2 cup but that can’t be right.

By: JinJoo

JinJoo — Sun, 06 Mar 2022 19:35:40 +0000

In reply to Alison. Oh sure that would work - smart! I'm so happy that you were able to adjust and make it work. And glad your family enjoyed it. Thank you so much for sharing!!

By: Alison

Alison — Sun, 06 Mar 2022 18:48:01 +0000

In reply to Rob.

I ended up cooking the stew for much longer than recommended until my husband told me, “this meat is very tender now”. I also worried about over-cooking, but everything was absolutely delicious!

By: Alison

Alison — Sun, 06 Mar 2022 18:45:07 +0000

The whole family loved this recipe! It will be on the regular rotation. Perfect for cool weather. I pounded sesame seeds (couldn’t get perilla seeds at the Korean market this time) in a mortar & pestle into a paste w/the garlic and pepper, Thai style. I skipped the recommended step of squeezing out the sesame water and discarding the pulp. To White American taste buds, any grittiness was not noticed. I will look for perilla seeds and make this recipe correctly next time.
Thank you!

By: Rob

Rob — Tue, 24 Nov 2020 03:00:21 +0000

Thank you for another wonderful recipe. It was my first time cooking pork neck bones. It has very nice flavors.
I was wondering if you have tried cooking the pork bones under pressure lfor an extended time in order to break the connective tissue and cartilage down further. I was planning on trying this next time I make it. I don’t know if that would over cook the meat.
Thanks again
Rob

By: JinJoo

JinJoo — Tue, 11 Aug 2020 23:04:36 +0000

In reply to Harmony Choi.

No, the time should be similar – maybe few more minutes if you have a thick, st louis style pork ribs. Thank you for the 5 stars even before making it! 😉 Enjoy.

By: Harmony Choi

Harmony Choi — Sat, 08 Aug 2020 19:09:08 +0000

I can’t wait to make this! I had this before but want to recreate it at home. If I use pork ribs, do I need to change the cooking time to get meat that falls off the bone? Thank you for your wonderful recipe!

By: JinJoo

JinJoo — Fri, 21 Feb 2020 23:17:34 +0000

In reply to Zoltan Turi. you can try using cilantro or basil + mint instead of perilla leaves. If you can find edible basil seeds, you can probably grind that and use the powder but you can omit it if you want. will not be the same but... enjoy!

By: Zoltan Turi

Zoltan Turi — Fri, 21 Feb 2020 21:53:36 +0000

I would like to try this recipe, but I cannot get perilla powder and perilla leaves. Is there a substitute what I can use?