Korean Perilla Gamjatang (Nutty Perilla Pork Bone & Potato Stew)
Quick answer
- Total time
- 100 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
This perilla-forward version of gamjatang places nutty richness at the center of the dish by adding a generous four tablespoons of ground perilla seed to the broth.
Read more
Pork backbone weighing around 1.2 kilograms is soaked in cold water to draw out the blood, blanched once to clean the surface, then simmered into a heavy, collagen-rich stock that forms the base for everything else. Potatoes and salted napa outer leaves go in partway through cooking, absorbing the deeply savory liquid as they soften. The perilla powder added toward the end turns the broth noticeably pale and creamy, coating it in a smooth, roasted nuttiness that distinguishes this variation from the sharper, more aggressively spiced standard recipe. Twelve perilla leaves are added with the lid on during the final minutes, allowing their herbal fragrance to steep gently into the pot rather than cook off. A spoonful of doenjang strengthens the underlying umami. Gochugaru and gochujang are used to build heat, but the perilla softens and rounds the spice so the overall effect is warmer and less sharp than a conventional gamjatang. Frying leftover rice in the remaining broth at the end is a natural conclusion to the meal.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 1.2 kg of pork backbone in plenty of cold water for at least 30 minutes.
If the water turns very red, replace it once so the broth tastes cleaner and smells less porky.
- 2Control
Add the bones to boiling water and blanch over high heat for 5 minutes.
Rinse under cold water, rubbing around the joints and gaps to remove clotted blood and gray scum before simmering.
- 3Control
Place the cleaned bones and 2200 ml of water in a large pot, then bring to a full boil over high heat.
Skim the foam, lower the heat, and simmer for 40 minutes until the broth turns cloudy and heavier.
- 4Season
Stir 1 tablespoon doenjang, 2 tablespoons Korean chili flakes, and 1.5 tablespoons minced garlic into the broth.
Press any lumps against the ladle so the seasoning dissolves evenly instead of sticking to one spot.
- 5Control
Add 3 potatoes and 250 g of napa outer leaves, then simmer over medium low heat for about 20 minutes.
Keep the broth gently bubbling until a chopstick slides into the potatoes without force.
- 6Control
Stir in 4 tablespoons of perilla seed powder and cook 5 minutes more, just until the broth looks pale and creamy.
Add green onion and 12 perilla leaves, cover, and rest for 3 minutes before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ground perilla seeds add a thick, nutty richness to this hearty pork spine gamjatang.
- Finish cue
- Stir in 4 tablespoons of perilla seed powder and cook 5 minutes more, just until the broth looks pale and creamy.
- Avoid this
- Do not skip blanching; it greatly reduces pork odor.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
100min, 10 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Kkaennip Gamja Bokkeum (Perilla Potato Stir-fry)
Potatoes, Green onion
Korean Blood Sausage Perilla Stew
Green onion, Perilla leaves
Korean Burdock Perilla Seed Stew
Potatoes, Green onion