How to make Gamjatang: Pork and Potato Stew

It's convenient to eat outside in some

famous restaurant, but your health matters too, right?

In the U.S. I remember eating out knowing that there is 

more salt, sugar and other seasonings added to the food,

but it's unfortunately worse in Korea.

Because Korean food is so complicated, just adding salt and sugar does not

really enhance the taste of the food all that much,

so Korean restaurants usually have to use MSG, which is an

artificial flavor enhancer.

It's proven to not show any immediate harmful effects,

but it's been known to show them over time.

So! Since we want our readers to stay

HEALTHY and HAYYP,

here's how you make Gamjatang, one of foreigner's favorite Korean food.

Get some pork WITH bones.

It may be hard to fine this in the U.S., but you can find this in any Korean market

like H-mart where I used to shop when I was in the U.S.

Leave them in water for about 3 hours so that the blood is taken out.

Pour about 50cc of soju, and a a couple of largely chopped green onions

and ginger. When this mixture starts boiling, put in the meat till the meat is properly cooked.

Boiling the meat in this soup of soju, ginger, and green onions will

take out the unpleasant taste or the smell of the pork meat

and even add some seasoning.

While the meat is cooking, make Yooksu (soup of Gamjatang) on 

the separate pot.

Brew the soup using anchovies, garlic, green onion, and ginger.

Then, add some fine red chilly powder for the color as well as taste.

Since we looooove spicy food, we decided to chop some more red chilly and put it in.
If you're not crazy about spicy food, then don't bother putting them in.

Now, put the pork meat that you cooked on the bottom.

On the top, put some green onions, mushrooms, potatoes, and sesame leaves.

Then, pour the yooksu (soup) on the top and start boiling on weak fire.

When it starts boiling, mix them a little.

Tadaaa :)

... do I have to spell out the next step for you...?

Come onnnn!

Eat already!!!