감자탕 Spicy Pork Stew with Potatoes

감자탕 or Gamjatang is a spicy pork bone stew that is considered a traditional Korean dish which is hearty and rich in flavors. In translation, the word “gamja” normally means potato in Korean but in this dish, it is actually referring to the pork bone itself. So unlike its name, the main ingredients are not potatoes but the hearty, complex taste of the rich broth which is made from boiled pork backbone. In full translation, this dish is called "pork bone stew" as “tang” means stew in Korean.

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!!!!

CREDITS:

www.google.co.th / http://www.trifood.com / http://food4.net

We're Back!

First of all, it had been a long long time since our last update. And, we would like to apologize for that hehe ^ ^ However, now that we have time because of work and studies that are likely settle, we will be back for some updates about Korean food once again!

Anyway, today let's have a look at some mouth-watering pictures ... Thank you google.co.th ^ ^

구절판‏ Goo Jeol Pan ( Crepes With Eight Stuffings)

Goo Jeol Pan or Crepes With Eight Stuffings is Korea's traditional food. In the olden days, it used to be one of the Royal Food. And, can be eaten only by the King and the royal family.



Ingredients :

1/2 cucumber
1/2 carrot ; thin juliennes
1/3 lb of beef ; very thin strips
1/3 lb of bamboo shoot ; thin juliennes
4 oz of seok ee mushroom ; thin sliced
3 eggs
flour
salt
pepper
sesame seed oil

Beef Marinate:
1 teaspoon of soy sauce
1 teaspoon of sugar
1/2 teaspoon of sesame oil
1/2 teaspoon of minced garlic

Shiitake Marinate:
1/2 teaspoon of soy sauce
1/2 teaspoon of sesame oil
1/4 teaspoon of sugar

Gyeoja Sauce:
2 tablespoon of Korean mustard powder
1 tablespoon of water
1 tablespoon of vinegar
1/2 tablespoon of sugar

Kanjang Sauce:
2 tablespoon of soy sauce
1 teaspoon of vinegar
1 teaspoon of wasabi



-Put the marinated beef and shiitake mushroom in a pan, then sauté .
-Cut the cucumber into 1.5 inch length. We need thin julienne of the outer green part of the cucumber.Use a knife to peel the outer part of the cucumber for about 1/8 inch thick. This is a tricky part, be careful with your hands !
-Then, make julienne out if it. Saute in a pan with a little bit of salt. Saute mushrooms, carrot and bamboo shoot separately with some salt. Separate eggs, add some salt and make "Ji Dan" (thin crepe).
-Cut into 1.5 inch length ; very thin strips.
-Combine flour, salt, water and make a very light batter.
-In a non-stick pan, put 1 tablespoon of vegetable oil and wipe out slightly with a paper towel.
-Pour 1 small ladle of batter, and make a very thin wrapper ; flip once.
-There are special serving plate for this dish in Korea. However, you can arrange them in a big plate and leave the center for wrapper.
-Serve with gyeoja sauce and kanjang sauce.



Tips:

These wrappers are hard to handle.They are easy to break, stick together, and do not taste good if made thick. So be patient and do some practice, and do not overlap until they are completely cooled !

You can substitute with very thinly sliced radish.
Pickle it a day ahead in the same amount of rice vinegar and sugar (add some salt).
Drain it.
You don't have to prepare all eight stuffings.
The simple version is onion, squash, cucumber, and carrot.

This dish can be a vegetarian menu by simply taking out the beef.



Step-by-Step in how to eat Goo Jeol Pan !