This stew is assorted with vegetables such as cabbage, mushrooms, parsley, green onions and bean sprouts. And it is heavily seasoned with garlic, red chili peppers and roasted perilla seeds. The additions of perilla seeds are optional as it gives a more delicate flavor to the dish, taking away the greasy taste of the pork. All gamjatang dishes may be similar in appearance, but the taste varies from one restaurant to another.
This dish is known to be rich in proteins, calcium and Vitamin B1 (from the pork bones) and is believed to prevent snoring as well as aging.
The steps in cooking 감자탕 might take a while, since we need to boil up the ingredients.
Get ready with all the ingredients, which includes potatoes, pork bones, parsley, spring onion, mushroom, cabbage, and bean sprouts.
Later boil both the pork bones and potatoes.
Add all the ingredients in the pot with spicy soup and boil till it's ready to be serve.
Koreans usually drinks So-Ju along while eating 감자탕, especially in winter!!!!