Gamjatang (Pork Bone and Potato Stew)
Local name: 감자탕
In short: Pork neck bones simmered until tender with potatoes, ground perilla seeds and a chili-garlic seasoning, a spicy Korean stew meant for sharing. It takes about 1 h 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h 30 min
- Resting
- 1 h
- Total
- 1 h 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Gamjatang is a spicy pork bone stew with potatoes that soak up the broth. Pork neck bones are soaked and parboiled to remove impurities, then simmered with doenjang, chili flakes and garlic until the meat slides off the bone. Ground perilla seeds and fresh perilla leaves give a nutty, herbal note that makes the stew distinctive. It is a late-night favorite, and eating it with your hands is half the fun.
Instructions
- Soak the bones in cold water for 1 hour, changing the water once, to draw out blood. Drain.
- Bring a large pot of water to a boil with the 1 tbsp doenjang, onion and sliced ginger. Add the bones and boil for 10 minutes, then drain and rinse the bones under cold water. Wash the pot.
- Return the bones to the pot with the 2.5 liters (10 cups) water. Bring to a boil, then cover and simmer for 40 minutes.
- Stir the chili flakes, gochujang, doenjang, soy sauce, rice wine, garlic, ginger and pepper together into a paste.
- Add the paste and the potatoes to the pot. Simmer for 25 minutes, until the potatoes are tender and the meat is nearly falling off the bones.
- Add the cabbage and ground perilla seeds and simmer for 10 minutes. Add the scallions, perilla leaves and green chili and simmer for 3 minutes more.
- Taste, season with salt if needed, and serve in the pot with steamed rice and a bowl for the bones.
Tips
- Soaking and parboiling the bones is what gives a clean-tasting broth. Do not skip either step.
- Ground perilla seeds give gamjatang its signature nutty flavor. Ground toasted sesame seeds are a close substitute if you cannot find them.
Questions and answers
Is gamjatang very spicy?
It is medium-hot. For a milder stew, use 2 tablespoons of chili flakes and leave out the gochujang, and add an extra spoonful of ground perilla seeds.
Can I make gamjatang with other pork cuts?
Yes. Pork back ribs or spare ribs work and cook in about the same time. Neck bones have the best flavor and the most tender meat around the bone.
What do people eat after gamjatang?
Many Koreans finish by frying rice in the leftover stew in the same pot, with chopped kimchi and shredded seaweed, and letting the bottom crisp.
How long does it take to make Gamjatang (Pork Bone and Potato Stew)?
About 1 h 55 min in total: 25 min of preparation and 1 h 30 min of cooking.
How many calories are in Gamjatang (Pork Bone and Potato Stew)?
About 420 kcal per serving, with 30 g of protein, 36 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 36 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
