15-Minute Shortcut Gamjatang
15-Minute Shortcut Gamjatang
Ingredients
- 2 potatoes, chopped
- 300 grams beef slices
- 500 ml beef bone broth
- 1 1/2 tablespoons doenjang
- 1 tablespoon minced garlic
- 1 anchovy stock coin
- 2 tablespoons gochugaru
- 1 1/2 tablespoons soy sauce
- to taste ground black pepper
- 8-10 perilla leaves
- 2 tablespoons perilla seed powder
- 1 green chili, chopped
Instructions
- 1
Add the chopped potatoes to a pot first. This gives them a head start in cooking, ensuring they become tender.
⏱️ 1 min
- 2
Pour in the beef bone broth, then add the beef slices to the pot.
⏱️ 1 min
- 3
Into the same pot, add the doenjang, minced garlic, anchovy stock coin, gochugaru, soy sauce, and ground black pepper to taste.
⏱️ 1 min
- 4
Cover the pot with a lid and bring the mixture to a simmer. Let everything cook for about 5-7 minutes, allowing the flavors to meld and the potatoes to begin softening.
⏱️ 7 min
- 5
Remove the lid and add the perilla leaves, perilla seed powder, and chopped green chili to the pot.
⏱️ 1 min
- 6
Continue cooking for another 2-3 minutes, or until the potatoes are almost soft and the broth tastes rich and savory. Adjust seasoning if necessary.
⏱️ 3 min
- 7
Serve the Gamjatang hot, ideally with a side of steamed rice for a complete and comforting meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
15-Minute Shortcut Gamjatang
- 2 potatoes, chopped
- 300 grams beef slices
- 500 ml beef bone broth
- 1 1/2 tablespoons doenjang
- 1 tablespoon minced garlic
- 1 anchovy stock coin
- 2 tablespoons gochugaru
- 1 1/2 tablespoons soy sauce
- to taste ground black pepper
- 8-10 perilla leaves
- 2 tablespoons perilla seed powder
- 1 green chili, chopped
Instructions
- 1
Add the chopped potatoes to a pot first. This gives them a head start in cooking, ensuring they become tender.
⏱️ 1 min - 2
Pour in the beef bone broth, then add the beef slices to the pot.
⏱️ 1 min - 3
Into the same pot, add the doenjang, minced garlic, anchovy stock coin, gochugaru, soy sauce, and ground black pepper to taste.
⏱️ 1 min - 4
Cover the pot with a lid and bring the mixture to a simmer. Let everything cook for about 5-7 minutes, allowing the flavors to meld and the potatoes to begin softening.
⏱️ 7 min - 5
Remove the lid and add the perilla leaves, perilla seed powder, and chopped green chili to the pot.
⏱️ 1 min - 6
Continue cooking for another 2-3 minutes, or until the potatoes are almost soft and the broth tastes rich and savory. Adjust seasoning if necessary.
⏱️ 3 min - 7
Serve the Gamjatang hot, ideally with a side of steamed rice for a complete and comforting meal.
⏱️ 1 min