Korean Pork Neck Stew with Kimchi and Potatoes

Korean pork neck stew is a hearty, gently spicy braise of pork, potatoes, kimchi, and greens in a savory gochujang-seasoned broth. This boneless home-style version draws on the flavors of gamjatang, a Korean pork-and-potato stew often made with pork bones; recipes vary, and this one gives you a rich broth without requiring a butcher’s cut of backbone.

Ingredients

2½ lb (1.1 kg) boneless pork neck, cut into 1½-inch (4 cm) chunks
1 tbsp (15 ml) neutral oil, such as canola
1 medium yellow onion, about 7 oz (200 g), cut into wedges
5 garlic cloves, about 1½ tbsp (15 g), finely chopped
1 tbsp (15 g) fresh ginger, peeled and finely grated
1½ cups (225 g) napa cabbage kimchi, roughly chopped, plus 2 tbsp (30 ml) kimchi juice if available
1 tbsp (6 g) Korean gochugaru (Korean red pepper flakes), or less to taste
2 tbsp (34 g) gochujang (Korean fermented chili paste)
1 tbsp (18 g) doenjang (Korean fermented soybean paste)
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) Korean rice wine or mirin
6 cups (1.4 L) low-sodium chicken broth or water
1 lb (450 g) waxy potatoes, such as Yukon Gold, peeled and cut into 1½-inch (4 cm) chunks
3 cups (210 g) roughly chopped napa cabbage leaves, or 8 oz (225 g) blanched, thawed napa cabbage
4 scallions, about 3 oz (85 g), sliced, with white and green parts separated
2 tbsp (14 g) perilla seed powder (deulkkae-garu), optional but traditional in many versions
8 fresh perilla leaves, about ½ oz (15 g), thinly sliced, optional
½ tsp (1 g) freshly ground black pepper
Fine salt, as needed, usually ¼–½ tsp (1–3 g), depending on the broth and kimchi

Instructions

Prepare the pork and seasoning. Pat the pork dry with paper towels so it browns rather than steams. In a small bowl, stir together the gochugaru, gochujang, doenjang, soy sauce, rice wine, and kimchi juice, if using. The pastes are salty, so wait until near the end of cooking before deciding whether the stew needs extra salt.
Brown the pork. Heat the oil in a heavy Dutch oven or large, heavy-bottomed pot over medium-high heat. Working in batches so the pieces have room, brown the pork on two or three sides, about 10–12 minutes total. Transfer the browned pieces to a plate. A deep sear builds flavor, but the pork does not need to be cooked through at this point. If the pot has dark, burnt bits, lower the heat and wipe those out; browned bits are useful, burned ones can make the broth bitter.
Soften the aromatics. Lower the heat to medium. Add the onion and the white parts of the scallions to the pot and cook for about 2 minutes, stirring and scraping up the browned bits. Stir in the garlic and ginger for 30 seconds, just until fragrant. Add the chopped kimchi and cook for 2 minutes so it warms and begins to soften.
Start the braise. Return the pork and any plate juices to the pot. Add the seasoning mixture and black pepper, then stir to coat. Pour in the broth or water. Bring the liquid to a boil, scraping the bottom once more, then reduce the heat until it holds a steady, gentle simmer. Partially cover the pot and cook for 1 hour 30 minutes, stirring occasionally. Keep the liquid at a quiet simmer rather than a hard boil; vigorous boiling can make the broth cloudy and the pork less tender.
Check the pork and add potatoes. At the end of the first simmer, check a thick piece of pork with a food thermometer. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest; this braise will cook the pork well beyond that temperature as it becomes tender. If it has not reached 145°F (63°C), continue simmering and recheck. Add the potatoes, making sure they are mostly submerged, and simmer partially covered for 20–25 minutes, until the potatoes are tender when pierced and the pork yields easily to a fork.
Finish with greens and adjust. Stir in the chopped napa cabbage and perilla seed powder, if using. Simmer uncovered for 5–8 minutes, until the greens are soft but not disintegrating. Taste the broth. Add salt a little at a time if needed; if it tastes too concentrated, loosen it with a splash of hot water. Scatter the green parts of the scallions and sliced perilla leaves over the pot and serve hot.

Tips

Choose pork with some marbling. Boneless pork neck has enough fat and connective tissue to stay succulent during a long braise. If it is unavailable, use pork shoulder cut into chunks; it is a practical substitute with a similar texture, though the flavor will be a little less rich. Avoid very lean loin, which can turn dry before the potatoes are tender.
Use gochugaru for the right kind of heat. Korean chili flakes bring a fruity, gently smoky warmth. Cayenne is much hotter and lacks that flavor, so if you must substitute, start with ¼ tsp (about 0.5 g) and adjust carefully. Gochujang adds fermented sweetness and body; it is not interchangeable with plain hot sauce.
Look for perilla products in a Korean grocery store. Perilla seed powder gives the broth a nutty, earthy character, while perilla leaves add a fresh herbal note. If the powder is hard to find, use 1 tbsp (9 g) finely ground sesame seeds; the stew will be nuttier and less distinctly herbal. The leaves are optional.
Keep the simmer gentle and season late. Kimchi, doenjang, and soy sauce all contribute salt, and their levels vary. A low simmer helps the pork soften without breaking the potatoes apart, while final seasoning lets you adjust to the particular kimchi you have.

Serving Suggestions

Serve the stew in deep bowls with plenty of broth, a piece or two of pork, potatoes, kimchi, and greens in each portion. Steamed short-grain rice is the classic companion: it balances the spicy, savory broth and can be eaten alongside or spooned into the bowl. Put out extra sliced scallions, perilla leaves, or kimchi for anyone who wants a fresher or sharper finish. A simple cucumber salad or lightly dressed greens make a cool contrast, while rich side dishes are usually unnecessary because the stew is already substantial.

If serving family-style, bring the pot to the table while it is hot and ladle portions into bowls. Keep the pot at a low, safe serving temperature rather than letting it sit out for a long meal. The broth thickens slightly as it stands, so have hot water or unsalted broth nearby in case you want to thin it before serving.

Variations

Make a bone-in version: Replace the boneless pork with 2½–3 lb (1.1–1.4 kg) pork neck bones. Rinse and blanch the bones briefly, then drain and rinse them before adding them to the pot. Bone-in meat may need extra simmering to become tender, so allow additional time and check it by texture. It produces a deeper, more gelatinous broth, and you may need to skim foam early in the simmer.
Adjust the spice: For a milder pot, use ½ tbsp (3 g) gochugaru and keep the gochujang at 2 tbsp (34 g). For more heat, add gochugaru in ½ tsp (about 1 g) increments near the beginning of the braise. The heat can build as the stew cooks, so taste before adding more.
Change the vegetables: Korean radish, cut into thick chunks, can replace some of the potatoes for a cleaner, less starchy broth. Add it with the potatoes so it has time to soften. Napa cabbage is the most convenient leafy option here; blanched greens can also be used, though their flavor and texture will vary.
Use water instead of broth: Water lets the kimchi, pork, and fermented pastes stand out and is a good option if your broth is salty. For a vegetarian-leaning flavor boost without changing the meat-based dish, simmer a dried kelp piece in the liquid and remove it before it becomes slimy; keep the rest of the recipe the same.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Divide a large batch among shallow, covered containers so it cools promptly, and keep it refrigerated for 3–4 days. The flavors settle as the stew rests, and the broth may become more gelatinous when cold; that is normal for a pork braise. If the potatoes have absorbed a lot of liquid, add a little water or broth when reheating.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Potatoes can become softer after freezing and thawing, but the stew remains suitable for reheating. Thaw it in the refrigerator, or reheat it from frozen over low heat with a splash of water, stirring gently as it loosens.

Reheat only the amount you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally and making sure it heats evenly. Leftovers should reach 165°F (74°C) throughout; check with a food thermometer, especially in a dense portion with several pieces of meat. Do not leave reheated stew at room temperature for more than 2 hours.

Frequently Asked Questions

Is this the same as gamjatang?
It is a boneless pork neck stew inspired by the flavors of gamjatang, not a strict bone-in version. Gamjatang is commonly made with pork bones, potatoes, greens, and seasonings such as perilla, but ingredients and methods differ among cooks. This recipe uses pork neck chunks for an easier-to-source cut and a shorter, simpler preparation.

Can I make this with pork shoulder instead of pork neck?
Yes. Use the same weight of pork shoulder cut into similar-size chunks. Shoulder is a reliable braising substitute, though the finished stew may be a little less rich. Keep the simmer gentle and use tenderness, not just the clock, to decide when the meat is ready.

How can I make the stew less spicy?
Reduce the gochugaru to ½ tbsp (3 g), and do not add extra chili flakes at the table. Keep the gochujang for its fermented, savory character, or reduce it to 1 tbsp (17 g) if you want a milder flavor overall. Adding more broth can dilute the heat, but it also dilutes the seasoning, so taste and adjust salt afterward.

What can I use if I cannot find doenjang or perilla seed powder?
Doenjang is Korean fermented soybean paste. Miso can stand in at the same amount, but it tastes less earthy and may be sweeter, so add it cautiously and adjust salt at the end. For perilla seed powder, finely ground sesame seeds are a workable substitute; they give a pleasant nuttiness but not the distinctive flavor of perilla.

Can I prepare the stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in covered containers. Reheat gently the next day until it reaches 165°F (74°C). The pork and broth hold up well, although potatoes soften with storage; if you want firmer potatoes, cook them just until tender and avoid vigorous stirring when reheating.

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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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