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    Home » Uncategorized

    Gamjatang (Spicy Pork Bone Stew)

    Published 04/03/2016. Updated 02/25/2022

    Jump to Recipe

    Gamjatang is a spicy, hearty stew made with pork bones. You can make this restaurant favorite at home with this easy to follow recipe.DSC 1216 e1459740754298 - Gamjatang (Spicy Pork Bone Stew)

    What is Gamjatang?

    Gamjatang (감자탕) is a spicy, hearty stew made with pork bones. Gamja (감자) is a Korean word that’s more commonly used for potato, but for this dish, gamja actually refers to a part of the pork spine. Honestly, I didn’t even know this until I started researching the origin of gamjatang for this post. Well, we learn something new every day!

    Ironically, this stew traditionally includes large chunks of potatoes, gamja, so even most Koreans think that’s where the name of the stew came from. They probably wonder why potatoes in the dish seem extra rather than the main event.

    Indeed, this dish is all about pork bones! They are used to make a deeply flavored, milky stew base, and the attached meat is fall-off-the-bone tender and delicious.

    How to make gamjatang

    You will need to soak the pork bones to remove excess blood. Next, briefly cook the bones in boiling water and discard the water to further remove the impurities from the bones. Then, boil the bones with the aromatic vegetables until the meat is tender and the broth is milky. This is the traditional technique used to cook meat bones in Korean cooking. See galbitang and seolleongtang.

    DSC 1191 e1459740645714 - Gamjatang (Spicy Pork Bone Stew)

    You can make this stew simply with pork bones and potatoes, but this dish typically include boiled napa cabbage or young cabbage (putbaechu, 풋배추). I love the addition of the cabbages!

    The stew is flavored with typical Korean condiments such as doenjang (Korean fermented soybean paste), gochujang (Korean red chili pepper paste), and gochugaru (Korean red chili pepper flakes). The most unique ingredient, however, is crushed perilla seeds (ddeulkkaegaru, 들깨가루) and fresh perilla leaves (kkaennip, 깻잎), which gives the stew distinct nutty flavors.

    I know you probably don’t want to buy crushed perilla seeds just for this one recipe. But, perilla seeds are so distinctly flavorful! Use it in ddeulkkae soondubu jjigae or use as a substitute for sesame seeds in many Korean dishes, especially in namul dishes or bibim guksu.

    DSC 1003 e1459740976735 - Gamjatang (Spicy Pork Bone Stew)

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 1191 e1459740645714 150x150 1 - Gamjatang (Spicy Pork Bone Stew)

    Gamjatang (Spicy Pork Bone Stew)

    4.53 from 34 votes
    Prep Time: 20 minutes
    Cook Time: 1 hour 20 minutes
    Resting time: 1 hour
    Servings: 3
    Print Recipe

    Ingredients

    For the broth

    • 2 pounds of pork spine or neck bones
    • 1/2 small onion
    • 5 garlic cloves
    • 4 thin ginger slices about 1-inch rounds
    • 1 scallion white part

    For the stew

    • 5 to 6 ounces young cabbage, putbaechu, 풋배추 or napa cabbage (1 cup, boiled)
    • 3 small white potatoes
    • 6 to 8 perilla leaves, kkaennip, 깻잎, roughly sliced
    • 2 scallions, roughly sliced

    For the seasoning

    • 1 tablespoon gochugaru (Korean red chili pepper flakes) -- use a teaspoon or 2 more for a spicier stew)
    • 1 tablespoon gochujang (Korean red chili pepper paste)
    • 1 tablespoon doenjang (Korean fermented soybean paste)
    • 1 tablespoon gukganjang, 국간장, soup soy sauce or fish sauce
    • 1 tablespoon minced garlic
    • Salt and pepper to taste
    • 1 tablespoon crushed perilla seeds, 들깨가루 Or sesame seeds

    Instructions

    • Soak the bones for an hour or longer in cold water. Change the water half way through if you can. Drain.
      DSC 0969 e1459741247885 - Gamjatang (Spicy Pork Bone Stew)
    • Bring a medium pot of water to a boil. Drop the bones in. Let it come back to a boil. This will take about 7 to 8 minutes.
      DSC 1043 e1459741434456 - Gamjatang (Spicy Pork Bone Stew)
    • Drain the bones. Wash the bones under running water. Clean the pot. Return the bones back to the pot. Add 8 cups of water, the onion, garlic, ginger and scallion. Bring it to a boil. Continue to boil, uncovered, for 10 minutes over medium high heat. Reduce the heat to medium low. Continue to boil, covered, for 50 minutes to an hour until the meat is tender and the broth is milky.
      DSC 1050 e1459741644196 - Gamjatang (Spicy Pork Bone Stew)
    • Mix the seasoning ingredients well together.
      DSC 1138 e1459741804767 - Gamjatang (Spicy Pork Bone Stew)
    • Bring a medium pot of water to a rapid boil. Blanch the cabbage until the white parts turn soft, 4 to 5 minutes. Remove the cabbage from the pot (keep the hot water to boil the potatoes) and shock in cold water to stop the cooking. Drain and squeeze out water. Cut into 2 to 3-inch lengths.
      DSC 1136 e1459741899823 - Gamjatang (Spicy Pork Bone Stew)
    • Mix the cabbage well with 1 tablespoon of the seasoning.DSC 1139 e1459742011939 - Gamjatang (Spicy Pork Bone Stew)
    • Cut the potatoes in half with the skin on. In the pot of water used to blanch the cabbage, boil the potatoes until almost cooked. Peel the potatoes. DSC 1149 e1459742110141 - Gamjatang (Spicy Pork Bone Stew)
    • Remove the meat from the broth. Discard the aromatic vegetables, reserving the broth (about 5 cups). Place the bone back in the pot with the broth. Add the cabbage, potatoes, and the remaining seasoning. Boil for about 10 minutes.
      DSC 0970 e1459742202653 - Gamjatang (Spicy Pork Bone Stew)
    • Throw in the perilla leaves and scallion. Add salt and pepper to taste. Boil for an additional couple of minutes, and then add the crushed perilla seeds.
      DSC 0988 e1459742374910 - Gamjatang (Spicy Pork Bone Stew)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Lisa says

      July 25, 2020 at 3:32 am

      4 stars
      Can lamb shanks be used?

      Reply
      • Hyosun says

        July 27, 2020 at 10:56 am

        I’m sure you can. It will taste different from authentic gamjatang made with pork bones, but i’m sure it will be delicious.

        Reply
    2. Betty says

      May 20, 2020 at 5:35 pm

      Perilla leaf will be the problem, is I’d in for me to use shillot leaves??

      Reply
      • Hyosun says

        May 21, 2020 at 12:46 am

        You can simply omit it or yes use what you have!

        Reply
    3. Grace says

      September 06, 2019 at 3:18 am

      I would love to see an instant pot version of this recipe!!!:))

      Reply
    4. Rita Del Carmen says

      November 18, 2018 at 10:52 pm

      Hello Hyosun, thank you so much for all the recipes you are sharing. I am a Filipino living in the USA but I love Korean cuisine very much. In some of your recipes, one of your ingredients is “perilla leaves”. Is there any kind of substitute for this? Thank you so much.

      Reply
      • Hyosun says

        November 27, 2018 at 11:38 pm

        You can simply omit it.

        Reply
      • Dora says

        October 23, 2019 at 8:50 am

        5 stars
        Thank you so much for sharing this Hyosun! I’ve had this dish in Korean restaurants and I loved the nutty taste! Now I’m confident to cook it at home knowing the secret ingredient is perilla seeds!

        Reply
    5. Helene says

      October 02, 2018 at 7:10 pm

      I had to substitute some ingredients, and thoroughly enjoyed the results! Thank you.

      Reply
      • Hyosun says

        October 03, 2018 at 8:13 pm

        You’re welcome! Glad you were able to substitute some ingredients.

        Reply
    6. Lisa says

      August 31, 2018 at 10:14 pm

      5 stars
      Can I substitute chicken and just shorten cooking time? I’ve made the original and loved it but curious if using chicken. Ty

      Reply
      • Hyosun says

        September 01, 2018 at 2:31 pm

        Gamjatang traditionally is pork bone stew, but of course you can try it with chicken. It’s just going to be different but I’m sure it will still be delicious!

        Reply
    7. marie says

      June 13, 2018 at 9:57 pm

      Thank you Hyosun, I appreciate you getting back to me. I will use the perilla leaves.

      Reply
    8. Marie says

      June 12, 2018 at 11:19 pm

      Hi Hyosun, can I replace the perrilla leaves w baby bok choy

      Reply
      • Hyosun says

        June 13, 2018 at 12:13 am

        You can, although baby bok choy will not give the flavor of perilla leaves that’s typical in gamjatang. I’m sure it’ll be still delicious.

        Reply
    9. Tina says

      June 06, 2018 at 9:30 pm

      I LOVE Korean food!Thank you for sharing your recipes with us!
      How could I adapt this recipe for cooking with the Instant Pot?

      Thank you!

      Reply
    10. CB says

      July 04, 2017 at 10:25 am

      Is there a substitute for perilla leaves? That’s the only ingredient I couldn’t find.

      Reply
      • Hyosun says

        July 04, 2017 at 10:28 am

        Just omit it. The stew will taste still good. Enjoy!

        Reply
        • CB says

          July 04, 2017 at 1:21 pm

          Thank you for the quick response Hyosun. I ended up substituting perilla leaves with mint leaves. Great recipe, thank you for sharing.

          Reply
    11. Janis says

      November 30, 2016 at 8:28 pm

      Hi Hyosun, I am planning to make this recipe very soon. Have you ever made this using a pressure cooker? I’d like very much to cut the cooking time but I was just wondering if the results will be ok if I use a pressure cooker. Thank you!

      Reply
      • Hyosun says

        November 30, 2016 at 10:49 pm

        I haven’t, but I am sure it will work. Try it and let me know. Hope it turns out well.

        Reply
      • Ellen says

        June 16, 2021 at 5:55 pm

        5 stars
        Tried cooking this last night using a pressure cooker. I just doubled the amount of seasoning. It turned out yummylicious 👍🙂

        Reply
    12. Eden says

      October 08, 2016 at 5:51 pm

      I remember the first time I ate gamjatang, I was sweating and my lips burning because of the rich spice. It was somewhere in Deagu. One that I also love is the chicken soup, samgyetang.

      Reply
    13. Stefani says

      September 19, 2016 at 5:11 am

      Hi Hyosun,
      May I know if I can replace the perilla seeds with other ingredients? And what will happen if I just omit it out?

      Thanks a lot 🙂

      Reply
      • Hyosun says

        September 19, 2016 at 8:29 pm

        You can omit it. It will still be good. If you can find perilla leaves, use lots of them.Hope you make it.

        Reply
    14. Steph says

      August 02, 2016 at 3:16 am

      I made this yesterday.. It was delicious, my husband also loved it.

      Thank you.

      Reply
    15. john says

      April 14, 2016 at 12:05 am

      Gamjatang is very spicy. i love to eat this food with Korean Drink “SOJU”
      many korean people love this gamjatang, it have cheap price and good appear

      thank you for admin

      Reply
    16. Harry says

      April 08, 2016 at 2:51 pm

      Hi Hyosun,
      I always thought a dish like this can only be enjoyed at a specialty Korean restaurant, but this dish I made from your recipe turned out to be fantastic. I think it is the best Gamjatang I had so far. My wife liked it a lot too. Thanks for your wonderful recipes. They are precise and well written, and most importantly they are really good.

      Reply
    17. Cheryl says

      April 06, 2016 at 2:15 am

      Yummy. Thank you for your lovely and clearly explained recipe. i would love to have this soup for rainy season here in the Philippines

      Reply
    18. Teresa Kauffman says

      April 04, 2016 at 12:54 pm

      Hyosun, I love your blog! I am a Korean American (mother was full-blooded Korean) who really enjoys all of your recipes. They all bring back wonderful memories of my childhood and keeps me connected to my mother who passed away in July 2010. I tried to learn everything she cooked by watching and asking questions, but your recipes are so thorough with the ingredients and directions. Thank you so much for keeping the Korean culture alive!

      Reply
      • Hyosun says

        April 04, 2016 at 6:09 pm

        Teresa – I’m sorry to hear you lost your mom years ago. I am happy to be helpful! Thanks for the nice words.

        Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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