📝 About This Recipe
Gamjatang is a soul-warming Korean classic, known for its deep, complex broth and fall-off-the-bone tender pork neck and spine. Traditionally a 'hangover soup,' this dish balances the richness of pork marrow with the earthy heat of gochugaru and the nutty fragrance of perilla seeds. It is a communal masterpiece, featuring velvety potatoes and wilted greens that soak up the spicy, umami-rich liquid.
🥗 Ingredients
The Pork and Initial Boil
- 4 lbs Pork neck bones or spine bones (cut into manageable chunks)
- 2 inch piece Ginger (sliced)
- 1 tablespoon Whole black peppercorns
- 1/2 cup Korean Rice Wine (Cheongju) or Mirin
The Spicy Seasoning Paste (Yangnyeom)
- 5 tablespoons Gochugaru (Korean red chili flakes)
- 2 tablespoons Doenjang (Korean fermented soybean paste) (adds deep savory base)
- 1 tablespoon Gochujang (Korean red chili paste)
- 6 cloves Garlic (minced)
- 2 tablespoons Soup Soy Sauce (Guk-ganjang)
- 1 tablespoon Fish Sauce (for extra umami)
Vegetables and Finishing
- 4 pieces Large Yukon Gold potatoes (peeled and halved)
- 8-10 pieces Napa cabbage leaves (blanched and torn into strips)
- 2 cups Dried radish greens (Siraegi) or Bok Choy (optional, but authentic)
- 4 tablespoons Perilla seeds powder (Deul-kkae-garu) (crucial for the signature nutty flavor)
- 4 stalks Green onions (cut into 2-inch lengths)
- 10 pieces Fresh Perilla leaves (roughly torn)
👨🍳 Instructions
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1
Soak the pork bones in a large bowl of cold water for at least 1 hour (up to 4 hours) to draw out excess blood, changing the water once or twice. This ensures a clean-tasting broth.
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2
Place the soaked bones in a large heavy-bottomed pot and cover with fresh water. Bring to a rolling boil for 10 minutes. Drain the water and scrub each bone under cold running water to remove impurities and grey scum.
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3
Clean the pot and return the scrubbed bones to it. Add 12 cups of fresh water, the sliced ginger, peppercorns, and rice wine. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, for 1.5 hours.
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4
While the bones simmer, prepare the seasoning paste by mixing the gochugaru, doenjang, gochujang, minced garlic, soup soy sauce, and fish sauce in a small bowl. Let it sit to allow flavors to meld.
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5
After the bones have simmered for 1.5 hours, remove the ginger slices and peppercorns. Stir in the prepared seasoning paste until fully incorporated into the broth.
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6
Add the halved potatoes and the blanched napa cabbage (or siraegi) to the pot. Ensure the potatoes are submerged in the liquid.
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7
Continue to simmer for another 30-40 minutes until the potatoes are fork-tender and the meat is pulling away easily from the bone.
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8
Stir in the perilla seed powder. This will slightly thicken the broth and add a distinctive creamy, nutty finish.
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9
Add the green onions and fresh perilla leaves. Let them wilt into the soup for about 2 minutes.
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10
Taste the broth. If needed, add a pinch of salt or more soy sauce according to your preference. The broth should be bold, spicy, and deeply savory.
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11
Transfer the soup to a large shallow pot or individual stone bowls (ttukbaegi) for serving. Ensure everyone gets a generous portion of bones, a potato, and plenty of greens.
💡 Chef's Tips
For the most tender meat, don't rush the simmer; the collagen needs time to break down properly. If you can't find perilla seeds, toasted ground sesame seeds are a decent substitute, though the flavor profile will change slightly. Blanching the cabbage separately before adding it to the soup prevents the broth from tasting too 'grassy.' Use a mix of neck bones (for meat) and spine bones (for marrow) to get the best texture and flavor. Leftover broth is gold—save it to make spicy fried rice the next day!
🍽️ Serving Suggestions
Serve with a bowl of multi-grain or plain white steamed rice to soak up the broth. Pair with well-fermented Kkakdugi (cubed radish kimchi) for a refreshing, crunchy contrast. Provide a small dipping sauce of hot mustard, soy sauce, and a splash of vinegar for the pork meat. Enjoy with a chilled bottle of Soju or a light Korean lager to cut through the richness. At the end of the meal, toss some ramen noodles into the remaining broth for a final treat.