Korean Pork Bone Stew (Slow-Simmered Pork Spine & Potato)
Quick answer
- Total time
- 90 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Gamjatang is one of Korea's most recognized bone soups, made by simmering pork spine for a long time until the broth turns milky white and rich with collagen.
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Doenjang and gochugaru form the seasoning foundation, while perilla seed powder -- a signature addition -- gives the broth a nutty, slightly creamy depth that is hard to replicate with any substitute. Potatoes simmer until they absorb the broth and soften to the core, and the dried napa cabbage leaves add a chewy, vegetal contrast to the thick liquid. A handful of perilla leaves stirred in near the end brings a fresh herbal note, and the ritual of picking tender pork off the bones with chopsticks is part of what makes eating gamjatang a hands-on, satisfying experience. It is traditionally sought out as a late-night meal or a hangover cure.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak 1kg of pork spine bones in cold water for at least 1 hour to extract blood, then blanch in boiling water for 10 minutes and rinse thoroughly under running water to remove grey scum.
- 2Control
Combine the cleaned bones and 2L of water in a large pot.
Bring to a vigorous boil over high heat, then reduce to medium and simmer for 40 minutes until the broth turns milky and rich.
- 3Season
Add 3 potatoes peeled and cut into halves.
Thoroughly dissolve 2 tbsp of doenjang, 2 tbsp of gochugaru, and 2 tbsp of minced garlic into the broth, ensuring the red color and savory seasoning spread evenly.
- 4Control
Add 150g of dried cabbage leaves and simmer for an additional 15 minutes.
Continue cooking until the potatoes are tender enough to be easily pierced with a chopstick and the cabbage absorbs the rich flavors.
- 5Step
Stir in 2 tbsp of perilla seed powder to create a nutty and creamy depth.
Stir gently with a ladle to prevent the thickening broth from sticking or burning at the bottom of the pot.
- 6Control
Top the stew with 2 diagonally sliced green onions and 10 fresh perilla leaves.
Simmer for just 2 more minutes until the herbal aroma is released into the thick, savory broth before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gamjatang yields a rich collagen broth from slow-simmered pork spine and tender potatoes.
- Finish cue
- Continue cooking until the potatoes are tender enough to be easily pierced with a chopstick and the cabbage absorbs the rich flavors.
- Avoid this
- Stir gently with a ladle to prevent the thickening broth from sticking or burning at the bottom of the pot.
- Substitution
- Doenjang and gochugaru form the seasoning foundation, while perilla seed powder -- a signature addition -- gives the broth a nutty, slightly creamy depth that is hard to replicate with any substitute.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
90min, 10 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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Turn these ingredients into two more meals
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Korean Braised Pork Backbone
Pork spine bones, Potato
Korean Kkaennip Gamja Bokkeum (Perilla Potato Stir-fry)
Potato, Green onion
Korean Perilla Seed Kalguksu
Potato, Green onion
Tips
Estimated 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.