Gamjatang (Korean Spicy Pork Bone Stew)

Tested Recipe with Slight Adjustment Adapted from




1kg pork neck bones (chopped into pieces)

30g young ginger (sliced)

2 tbsp doenjang (Korean fermented bean paste)

2 dried shiitake mushrooms

1 medium onion (sliced)

2 dried chillies

460g Chinese cabbage (cut off the core)

3 potatoes (320g) (peeled)

300g soybean sprouts (washed and drained)

4 stalk spring onion (washed and cut into 2-inch long)

8 perilla leaves (sliced)

Seasoning paste:

6 cloves garlic (chopped)

3 tbsp gochugaru (Korean hot pepper flakes)

1 tbsp gochujang (Korean hot pepper paste)

3 tbsp fish sauce

¼ cup deulkkae garu (perilla seeds powder)

½ tsp ground black pepper

½ cup water (divided)


1 stalk spring onion (sliced diagonally)

1 perilla leave (sliced)

Preparation Instructions:

  1. Prepare the pork bones and broth:
  • Rinse the pork bones a couple of times and soak in cold water for 30 minutes.
  • Bring a large pot of water to a boil. Blanch the Chinese cabbage for 1 minute and then take it out with tongs.
  • Keep the hot water boiling, we’ll use it later for blanching pork bones.
  • Rinse the Chinese cabbage in cold water and strain. Tear the leaves in lengthwise once or twice to make it long bite sized pieces.
  • Put the bones into the boiling water and simmer for 7 minutes over medium high heat. The water will turn dark and some foam will come to the surface.
  • Strain the bones and wash each one in cold running water to remove any extra fat, dark foamy stuff, and bone fragments. Put the cleaned bones into a large pot.
  • Add ginger, soy bean paste, dried shiitake mushrooms, onion, dried chillies and 11 cups of water. Cover and cook for 90 minutes over medium high heat.
  1. Meanwhile, prepare the seasoning paste:
  • Combine chopped garlic, hot pepper flakes, hot pepper paste, fish sauce, perilla seeds powder, ground black pepper, and ¼ cup of water in a bowl.
  • Mix well until creamy.
  1. 90 minutes later, open the pot. Take out the shiitake mushrooms and put them on your cutting board. Add the Chinese cabbage, soybean sprouts, spring onions and peeled potatoes.
  2. Slice the mushroom thinly and put them back to the pot. Add the seasoning paste. Add ¼ cup of water and cover.
  3. Cook for 30 minutes over medium high heat until the potatoes are fully cooked.
  4. Add the perilla leaves and stir to combine.
  5. Dish out, garnish with spring onion and perilla leaves. Serve.




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