Korean food "Gamjatang" style "pork rose and potato kimchi stew" recipe

Introducing the recipe of "Kimchi stewed pork roses and potatoes" in the style of Korean food "Gamjatang". The potatoes soften the savory taste of the pork roses, and the kimchi tightens with spiciness.

Stewed pork roses and potatoes with kimchi

Ingredients (for 2 people)

Sliced pork rose 200g (7.05oz)
Chinese cabbage kimchi 150g (5.29oz)
4 potatoes 2 teaspoons of sesame oil
1 teaspoon of chicken glass soup
1 cup of water

How to make kimchi stewed with pork roses and potatoes

Wash the potatoes and cut into 1/4 size. If the kimchi is big, cut it into pieces that are easy to eat. Cut the pork into pieces about 5 cm long.


Heat sesame oil in a pan over medium heat, add pork and kimchi, and fry. When the color of the meat changes, add potatoes and fry.



When the oil is all over, add the chicken glazed chicken and water and cover.


Boil for 10 to 15 minutes on low medium heat until the potatoes are tender.

What is the taste of pork roses and potatoes stewed in kimchi?

A well-balanced combination of melting pork roses, fluffy potatoes, and crispy kimchi. The potatoes soften the savory taste of the pork roses, and the kimchi tightens with spiciness. The menu is full of volume and is perfect as a side dish for rice.