Korean Pork Bone Stew (Gamjatang) Recipe

Korean pork bone stew, or gamjatang, is a hearty Korean soup of slowly simmered pork bones, potatoes, greens, and a spicy, savory broth. Perilla seed powder gives it a distinctive nutty aroma, while gochugaru brings warmth; ingredients and heat levels vary among cooks and households.

Ingredients

4 lb (1.8 kg) pork neck bones, cut into pieces
8 cups (1.9 L) cold water for soaking
12 cups (2.8 L) water for blanching, or enough to cover the bones
12 cups (2.8 L) fresh water for simmering
1 medium yellow onion, halved, about 5 oz (150 g)
8 garlic cloves, lightly crushed, about 1 oz (25 g)
1-inch (2.5 cm) piece fresh ginger, sliced, about 0.5 oz (15 g)
1 tsp (2 g) ground black pepper
2 Tbsp (30 g) doenjang, Korean fermented soybean paste
2 Tbsp (34 g) gochujang, Korean fermented chili paste
3 Tbsp (21 g) gochugaru, Korean red pepper flakes
1 Tbsp (15 ml) fish sauce
1 Tbsp (15 ml) soy sauce
3 Tbsp (24 g) perilla seed powder
2 medium russet potatoes, about 1 lb (450 g), peeled and cut into large chunks
12 oz (340 g) napa cabbage, cut into 2-inch (5 cm) pieces
8 oz (225 g) mung bean sprouts, rinsed
2 scallions, thinly sliced, about 1 oz (30 g)
1 cup (15 g) perilla leaves, roughly torn, if available
Up to 1 tsp (6 g) fine salt, to taste

Instructions

Soak and rinse the bones. Put the pork bones in a large bowl and cover them with 8 cups (1.9 L) cold water. Leave them to soak for 30 minutes, which helps draw out blood and loose bone fragments. Drain, rinse the bones under cold running water, and set them aside. This soak is not a substitute for cooking; it is simply a useful first step for a clearer broth.
Blanch the pork. Put the bones in a large stockpot and add the 12 cups (2.8 L) blanching water, or enough cold water to cover. Bring to a boil and boil for 10 minutes. Drain the pot, rinse each bone to remove gray foam, and wash the pot to clear away residue. This short blanch improves the broth’s flavor and appearance. Do not use this first cooking water for the stew.
Simmer until the meat is tender. Return the rinsed bones to the clean pot. Add 12 cups (2.8 L) fresh water, the onion, garlic, ginger, and black pepper. Bring to a boil, then lower the heat so the liquid simmers gently. Partly cover and cook for 1 hour 40 minutes, turning the bones once or twice if needed. Keep them mostly submerged; add a little hot water if the level drops significantly. A gentle simmer, rather than a hard boil, helps keep the broth from becoming cloudy and splattering.
Mix the seasoning. While the bones simmer, stir together the doenjang, gochujang, gochugaru, fish sauce, soy sauce, and perilla seed powder in a small bowl. Add a few spoonfuls of warm broth and stir until the pastes loosen into a pourable mixture. This makes it easier to distribute the seasoning evenly. Gochugaru varies in heat, so if you prefer a milder stew, start with 2 tablespoons and add more at the table.
Season the broth and cook the potatoes. After the bones have simmered for 1 hour 40 minutes, remove the onion, garlic, and ginger with a slotted spoon. Stir the seasoning mixture into the broth, then add the potato chunks. Simmer gently for 20 minutes, or until a knife passes easily through the potatoes. Stir carefully so the potatoes hold their shape, and avoid letting the stew boil vigorously.
Add the vegetables and check the pork. After the potatoes have cooked for 10 minutes, add the napa cabbage. Add the bean sprouts for the final 5 minutes of cooking. Check the thickest meaty portion of a bone with a food thermometer, avoiding contact with the bone: USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of pork. This stew is cooked longer for tenderness; leave a tested piece to rest for 3 minutes before serving.
Finish and adjust. Stir in the scallions and perilla leaves, if using, and turn off the heat. Taste the broth before adding salt, since doenjang, fish sauce, and soy sauce all contribute saltiness. Add up to 1 teaspoon (6 g) salt if needed. Serve hot, making sure each bowl gets broth, vegetables, and at least one piece of bone-in pork.

Tips

Use a large pot. The bones need room to sit mostly under the liquid, and a little headroom helps prevent a boil-over. If your pot is smaller, simmer the bones in batches or use less broth and top up with hot water as needed.
Look for perilla seed powder. It is sometimes labeled deulkkae-garu at Korean or other Asian grocery stores. It adds an earthy, nutty flavor and a slightly fuller broth. If it is unavailable, use finely ground sesame seeds for a different but pleasant toasted note; sesame is not a close flavor match, so the stew will taste less distinctly like gamjatang.
Keep the simmer calm. A rolling boil can break up the meat and potatoes and make the broth murky. Small, steady bubbles are enough. If the meat is not tender when the timer ends, continue simmering and check every 15 minutes; bone size and the cut of pork can change the timing.
Season at the end. Brands of fermented paste and fish sauce vary in saltiness. Let the broth simmer with the seasoning before deciding whether it needs extra salt, and add it gradually rather than trying to correct an over-salted pot.

Serving Suggestions

Serve gamjatang in wide bowls with plenty of hot broth, a potato, greens, and a meaty bone in each portion. It is commonly eaten with rice, which can be served in a separate bowl or spooned into the broth as you eat. The stew is rich and spicy, so simple accompaniments work well: steamed rice, sliced cucumber, or a small dish of kimchi or pickled radish. If you are serving it family-style, set out kitchen scissors and tongs so people can cut meat from the bones at the table.

Offer extra sliced scallions, perilla leaves, or a pinch of gochugaru for people who want to adjust their bowls. A pot of this stew can be a full meal, but rice and a few crisp, tangy sides make the table feel more balanced. Keep the serving pot hot while eating, and ladle portions into bowls rather than leaving individual bowls at room temperature for an extended period.

Variations

Adjust the heat: Gochugaru gives the broth its red color and a clean chili flavor. Use 2 tablespoons for a milder pot, or keep the full 3 tablespoons for a more pronounced kick. Gochujang contributes sweetness and body as well as heat, so reducing it changes the broth’s flavor and texture too; avoid replacing all of it with hot sauce.

Swap the greens: Napa cabbage is convenient and softens quickly. If you cannot find it, use roughly chopped savoy cabbage or a few handfuls of bok choy. Savoy cabbage takes a little longer to become tender, while bok choy cooks quickly, so add either according to its thickness and check it before serving.

Use a different bone-in cut: Pork neck bones are traditional for this style and provide both meat and flavor. Meaty pork spine or another suitable bone-in pork cut can work if available, but the amount of meat and cooking time may differ. Start checking for tenderness after about 90 minutes and continue simmering as necessary. Avoid lean, boneless pork as a direct swap; it will not produce the same rich broth and may become dry.

Make the broth less spicy: Reduce the gochugaru and omit any extra chili at the table. The stew will be milder, though less vivid in color. Do not omit the doenjang unless necessary, because it supplies an important savory, fermented base; if you cannot eat soy, choose another recipe rather than assuming that a simple swap will taste the same.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. For faster cooling, divide the stew into shallow, covered containers rather than leaving a large hot pot on the counter. It keeps for 3–4 days in the refrigerator. The broth may thicken as it chills, and a layer of fat may set on top; both are normal. Remove some of the fat if you prefer, or stir it back in as the stew warms.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C). Add a splash of water if the broth has reduced or thickened. You can also freeze cooled stew in airtight freezer-safe containers for about 2–3 months for best quality. Thaw it overnight in the refrigerator and reheat to 165°F (74°C). Potatoes can become softer after freezing and thawing, so if texture matters, freeze the broth and pork separately from freshly cooked potatoes.

Frequently Asked Questions

What is gamjatang?
Gamjatang is a Korean pork bone stew commonly made with pork neck or spine bones, potatoes, vegetables, chili seasoning, and perilla. Recipes differ in their greens, seasonings, and level of heat. The name is often associated with potatoes, though pork bones are the defining ingredient in the familiar stew.

Can I make this without perilla seed powder?
Yes. The stew will still be savory and satisfying, but it will miss the nutty, distinctive quality that perilla brings. Finely ground sesame seeds can add some nuttiness, though they taste different. Add a small amount at first and taste; sesame is potent and should not be treated as an exact one-for-one flavor substitute.

Why soak and blanch the pork bones?
Soaking gives loose blood time to leach into the water, while blanching loosens foam and residue on the bone surfaces. Rinsing the bones and pot before the long simmer helps produce a cleaner-tasting broth. You can skip these steps if short on time, but the finished broth may be cloudier or have a stronger pork flavor.

How do I know when the pork is tender?
The meat should pull away from the bone easily when pressed with a fork, but the bones should still hold together. If it is chewy after the stated simmer, keep the pot at a gentle simmer and check again every 15 minutes. The size and thickness of the bones affect how quickly the meat softens.

Can I prepare gamjatang ahead?
Yes. You can cook the stew a day ahead, cool it promptly, and refrigerate it. The flavors will mingle, and the chilled fat is easy to lift off if desired. Reheat gently until the center reaches 165°F (74°C), then add a little water if needed. For the freshest texture, add the perilla leaves and scallions just before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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