Spicy pork bone and potato stew
Gamjatang
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Servings
4
4 servings
Difficulty
Medium
Cost
Budget
$
Gamjatang
Spicy pork bone and potato stew
★4.5(20)
A hearty, fiery stew built on pork neck bones simmered until the meat falls off the bone, loaded with potatoes, perilla leaves, and a bold gochugaru broth. Gamjatang is the ultimate Korean hangover cure.
15m
Prep Time
90m
Cook Time
105m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Gamjatang is the stew Koreans turn to after a long night out. The rich pork bone broth, spicy heat, and tender falling-off-the-bone meat restore body and soul like nothing else can.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Gamjatang special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 lbs pork neck bones
- 3 potatoes, quartered
- 3 tbsp gochugaru
- 1 tbsp doenjang paste
- 6 perilla leaves (kkaennip)
- 4 cloves garlic, minced
Instructions
- 1
Soak pork neck bones in cold water for 1 hour. Blanch in boiling water for 10 minutes, drain, and scrub clean.
- 2
Place bones in a pot with 8 cups water. Bring to a boil, then simmer for 1 hour.
- 3
Mix gochugaru, doenjang, minced garlic, 1 tbsp gochujang, and 1 tbsp soy sauce into a paste.
- 4
Add paste and quartered potatoes to the broth. Simmer for 20 more minutes until potatoes are tender.
- 5
Add perilla leaves and simmer 2 minutes. Serve bubbling hot with steamed rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork neck bonesPork spare ribs
Less collagen but still flavorful and meaty
Perilla leavesFresh basil + mint
An approximation of the distinctive herbal note
Tips & Storage
Pro Tips
Scrub the bones clean after blanching for the clearest, cleanest-tasting broth.
Perilla leaves are essential; their unique minty-basil flavor defines the dish.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 3 days. Remove fat solidified on top before reheating.
Reheating
Bring to a simmer over medium heat. Add fresh perilla leaves.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates22g
Fat24g
Fiber720mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are perilla leaves?
- Korean perilla (kkaennip) has a unique flavor between basil and mint. Available at Korean markets.
- Can I use a different cut?
- Pork spare ribs or pork shoulder work, but neck bones provide the best broth richness.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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