[𝗛𝗢𝗪 𝗧𝗢 𝗠𝗔𝗞𝗘] 𝗚𝗮𝗺𝗷𝗮-𝘁𝗮𝗻𝗴 (감자탕)

𝗚𝗮𝗺𝗷𝗮-𝘁𝗮𝗻𝗴 (감자탕) is a spicy Korean potatoe pork bone soup. It is made by simmering pork bones for a long time then the strained milky bone broth is seasoned with Korean special condiments such as gochugaru (Korean chili flakes) and gochujang (Korean chili paste).



📌Ingredient needed
● 350g pork ribs
● 30g Dangmyeon noodles(also known as “glass noodles”)
● 50g Korean rice cake
● 20g onion
● ginger slices
● 20g garlic
● 100g potatoes
● 30g enoki mushroom
● 30g spinach
● 3 tablespoons Korean soju
● pork bone broth
● Korean Doenjang (soybean paste）
● Korean chili sauce
● Korean fish sauce
● fine sugar/fine brown sugar
● black pepper
● Korean chili powder

📌Steps
1. Soak the glass noodles in water for around 30mins
2. Cook rice cake in boiling water for 4mins, afterward pour water away and kept aside.
3. Wash and soak pork ribs in cold water for 30mins, add in ginger slices, soju and let it boil for 4mins.
4. Move the cooked ribs and ginger to another pot and add in garlic, onion, pork bone broth and let it stew (low heat/flame) for 1hr until pork ribs soften. Removes floating white foam during the stewing process.
5. Place in potato dice and the rest of the seasoning, and boil it for another 10mins.
6. Place in the rice cake and glass noodles and continue to cook for another 4mins.
7. Place enoki mushroom and cut spinach on top of the stew, sprinkle it with 1/4 teaspoon of the chili powder and you're done.