Gamjatang: Spicy Pork & Potato Stew

Step 1

Place the pork chunks in a large pot and cover with cold water until the meat is fully submerged — about 8 cups — so impurities will rise during blanching.

Step 2

Bring the water to a boil over high heat, then immediately drain the pork in a colander and rinse each piece under cold running water until the water runs clear, removing pink foam and scum.

Step 3

Rinse the pot and add the cleaned pork back in with 8 cups of fresh cold water, then bring to a boil over high heat — this will be your broth base.

Step 4

Add the potato cubes to the boiling broth and reduce heat to medium-high, maintaining a steady rolling boil so the pork becomes tender, about 15 minutes.

Step 5

Sprinkle the gochugaru into the boiling stew and stir constantly for 2 minutes until the red pepper flakes fully dissolve and the broth turns dark red, blooming the spice flavor.

Step 6

Add the minced garlic and stir for 30 seconds until the aroma becomes strongly fragrant — you will smell a sharp, pungent garlic scent — then add the 2 tablespoons of soy sauce.

Step 7

Simmer uncovered over medium heat for 5 more minutes, stirring occasionally once every 30 seconds, allowing the broth to deepen in flavor and the pork to become fully tender.

Step 8

Turn off the heat and drizzle the 1 tablespoon of sesame oil over the surface of the stew — the oil will pool on top and add a rich, nutty aroma.

Step 9

Scatter the torn perilla leaves over the stew in a single layer covering the surface, then add the scallion pieces in a small mound in the center.