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Before you jump to Gamja Tang (Hot & Spicy Korean Potato & Pork Stew) recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

Until fairly recently anyone who expressed concern about the destruction of the environment raised skeptical eyebrows. That has totally changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to correct the problems of the environment. Each and every family must start generating changes that are environmentally friendly and they should do this soon. The cooking area is a good place to begin saving energy by going much more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. You can easily cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably straightforward to live green, all things considered. Mostly, all it takes is a bit of common sense.

We hope you got insight from reading it, now let’s go back to gamja tang (hot & spicy korean potato & pork stew) recipe. You can cook gamja tang (hot & spicy korean potato & pork stew) using 13 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):

1. You need 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
2. Use 4 cups water and/or unsalted stock (I used half water, half unsalted chicken stock.)
3. Take 1/2 medium onion, sliced into 1/4-inch slices
4. Provide 5 cloves garlic, peeled and smashed
5. Provide 2 Tablespoons gochujang (Korean red chili paste) You can substitute with 2 to 3 teaspoons cayenne + 1 Tablespoon paprika (unsmoked) + plus 1 Tablespoon soy sauce
6. Get 2 Tablespoons gochugaru (Korean red chili flakes) You can substitute with 1/2 to 1 Tablespoon red chili flakes (like the kind you use for your pizza/pasta)
7. Use 1 Tablespoon soy sauce or fish sauce
8. Use 1/2 teaspoon sugar
9. Take 1.5 pounds Russet potatoes, peeled and cut into roughly 1-inch pieces (that's about 3 medium or 4 small ones)
10. You need 2 medium carrots, cut into 1/3-inch thick slices on the bias
11. Provide optional: julienned fresh perilla leaves for garnish
12. Prepare salt to adjust seasoning if needed
13. Take optional: chopped green onion for garnish

Instructions to make Gamja Tang (Hot & Spicy Korean Potato & Pork Stew):

1. Place all ingredients except potatoes and carrots into a large pot, cover, and bring to a gentle boil for about two minutes over medium high heat. When the stew comes to a boil, give everything a good stir to evenly distribute and incorporate all the ingredients.
2. Turn the heat down to medium low, cover again, and simmer for 20 minutes.
3. Add the potatoes and carrots, cover again, and simmer for another 20 minutes.
4. Give the stew another stir or two, put the lid back on askew, and continue to simmer for another 10 to 15 minutes over medium low heat. Give it a taste and adjust the salt level with salt if necessary, and that's it!
5. Serve in individual bowls or family style (as is typical for most casual Korean family meals), sprinkle with perilla and/or green onion, and enjoy with a bowl of steamed rice. If you want to save yourself some dishes, you can combine the stew and rice in one bowl, which is a totally Korean thing to do.
6. Enjoy!

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