감자탕

감자탕 (GAM-ja-tang)

Spicy Potato and Beef Stew

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 478 kcal

A hearty, brick-red stew of tender potatoes, vegetables, and perilla leaves simmered in a rich, spicy broth thickened with doenjang and gochugaru — a soul-warming Korean comfort classic.

Nutrition & Info

Protein 30.0g

Carbs 40.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ soy

Equipment Needed

large heavy pot ladle

Presentation Guide

Vessel: large ttukbaegi or cast iron pot

Garnishes: perilla leaves, sesame seeds, green onion

Accompaniments: steamed rice, kimchi, soju

Ingredients

500g beef short ribs or beef neck bones
4 medium potatoes, peeled and halved
1 medium onion, quartered
4 cloves garlic, minced
2 tbsp gochugaru
1 tbsp gochujang
1 tbsp doenjang
1 tbsp soy sauce
200g napa cabbage, chopped
10 perilla leaves (kkaennip)
2 green onions, sliced
1 tbsp sesame seeds
1.5L water
Salt and pepper

Instructions

1
Soak beef bones or ribs in cold water for 1 hour to draw out blood. Drain and blanch in boiling water for 5 minutes. Drain and rinse.
2
Place blanched beef in a large pot with fresh water, onion, and half the garlic. Bring to a boil, reduce heat, and simmer for 1 hour until meat is tender.
3
Remove onion. Add gochugaru, gochujang, doenjang, soy sauce, and remaining garlic. Stir well.
4
Add potatoes and cook for 20 minutes until nearly tender.
5
Add napa cabbage and cook for 5 more minutes.
6
Stir in perilla leaves and green onions. Simmer for 2 more minutes. Season with salt and pepper.
7
Serve in the pot, sprinkled with sesame seeds and additional perilla leaves.

💡

Did You Know?

Although gamja means potato, the name may actually derive from gamja-gol, referring to the area near the neck bones traditionally used, making the name a centuries-old pun.

Chef's Notes

Equipment Tips

large heavy pot
ladle

Garnishing

perilla leaves, sesame seeds, green onion

Accompaniments

steamed rice, kimchi, soju

The Story Behind 감자탕

Gamja-tang is a beloved Korean stew that became widely popular in the 20th century, particularly as a late-night dish served at 24-hour restaurants. The combination of starchy potatoes, spicy broth, and tender meat makes it the ultimate comfort food. The perilla leaves (kkaennip) add a distinctly Korean herbal note that sets this stew apart from other Asian cuisines.

🕐 Traditionally enjoyed dinner, especially after drinking 📜 Origins: 20th century

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감자탕