Boneless Gamjatang Recipe: Easy Korean Pork Potato Stew

3~4

Pork – 200g (about 7 oz; pork belly, pork shoulder, or front leg cut all work; front leg is cheaper and recommended)
Kimchi – 200g (about 7 oz)
Beef bone broth – 500g, 1 pack (about 17.6 oz; sagol gomtang, a Korean beef bone broth sold in pre-packaged portions; can substitute with other beef or pork bone broth)
Potato – 1
Green onion – 1 stalk
Minced garlic – 1 T
Cheongyang chili pepper – 1-2 (Korean spicy green chili; can substitute with jalapeño or serrano pepper)
Perilla leaves – 10 leaves (kkaennip; Korean perilla leaves; can substitute with fresh basil if unavailable, though the flavor will differ)
Ground perilla seeds – 5 T, to taste (deulkkae-garu; nutty ground perilla seed powder; can substitute with ground sesame seeds for a different but still nutty flavor)
Water – 200ml (about 6.8 fl oz)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Gochujang – 1/2 T (Korean red chili paste)
Doenjang – 1.5 T (Korean soybean paste)
Tuna fish sauce – 1.5 T (chamchi-aekjeot; Korean tuna extract sauce; can substitute with regular fish sauce or anchovy sauce)
Salt – to taste
Pepper – to taste
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Prep the potato, green onion, cheongyang chili pepper, and perilla leaves as shown in the photos.
Heat a pan over high heat and sauté the pork until golden brown.
Add the potato and kimchi, then pour in the water and beef bone broth.
Stir in the gochujang, doenjang, and tuna fish sauce, then let it simmer for about 5 minutes.
Add the green onion, minced garlic, cheongyang chili pepper, and perilla leaves, and simmer for another 3 minutes.
Finish by stirring in the ground perilla seeds until well combined.
Tip.Adjust the seasoning with a bit more salt if needed. Feel free to adjust the amount of ground perilla seeds to your liking — the more you add, the richer and nuttier the stew becomes. Adding udon noodles, hand-torn dough flakes, or ramen noodles makes this even more filling and delicious.