Korean Pork Bone Stew (Slow-Simmered Pork Spine & Potato)
Gamjatang is a robust pork spine stew simmered until the bones release a milky, collagen-rich broth. Potatoes cook until they nearly dissolve, while dried napa cabbage leaves add a chewy, vegetal dimension. Doenjang and gochugaru form the seasoning base, but the real signature comes from perilla seed powder, which lends a nutty creaminess to the soup. Traditionally enjoyed as a late-night meal or hangover remedy, the stew rewards those who pick the tender meat off the bones.
Adjust Servings
Instructions
- 1
Soak 1kg pork bones in cold water 1 hour to remove blood, then blanch 10 minutes and rinse.
- 2
Add bones and 2L water to a large pot, boil on high, then reduce to medium and simmer 40 minutes.
- 3
Add 3 halved potatoes, then stir in 2 tbsp doenjang, 2 tbsp gochugaru, and 2 tbsp garlic.
- 4
Add dried cabbage leaves and simmer 15 more minutes until potatoes are tender.
- 5
Stir in 2 tbsp perilla seed powder for a nutty richness.
- 6
Top with green onion and perilla leaves, simmer 2 more minutes to finish.
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Tips
Nutrition (per serving)
Variations
Pork Bone Gamja Tang
This gamja tang simmers pork bones and napa leaves for deep flavor. Perilla and sesame leaf notes make the spicy broth richer and aromatic.
Perilla Pork Neck Bone Stew
Perilla gamjatang has a nutty depth layered over pork neck bone broth. Spicy seasoning and rich meat flavor make it very comforting.
More Recipes
Korean Perilla Gamjatang (Nutty Perilla Pork Bone & Potato Stew)
This perilla-forward version of gamjatang uses a generous four tablespoons of perilla seed powder, coating the broth in a distinctly nutty richness. Pork backbone simmers into a heavy, collagen-laden stock, while potatoes and napa outer leaves soak up the flavors. Twelve perilla leaves add their herbal fragrance on top. A touch of doenjang deepens the umami, making this variation notably creamier and more aromatic than the standard recipe.
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