Recipe for Korean Pork Bone Soup (Gamjatang)
This Korean Pork Bone Soup, or Gamjatang, is the ultimate soul-warming comfort food. Featuring meaty pork neck bones simmered for hours until fall-off-the-bone tender, this dish is celebrated for its deep, milky broth infused with authentic Korean seasonings like doenjang (soybean paste) and gochujang (chili paste). Complemented by hearty potatoes and tender napa cabbage, it’s a rich, vibrant, and deeply satisfying meal that’s perfect for sharing.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Korean Pork Bone Soup (Gamjatang) in action.
Equipment
- 1 large soup pot
Ingredients
Main Ingredients:
- 1.1 kilograms pork neck bones (or pork spine bones)
- 150 grams napa cabbage
- 2 medium potatoes
- 1 onion, halved
- 4 cloves garlic, crushed
- 5 thick slices ginger
- 2 green onions
- A few perilla leaves optional, for authentic flavour
Broth & Seasoning:
- 2 tablespoons doenjang (Korean soybean paste)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- Toasted sesame seeds for garnish
Instructions
- Prepare and Simmer the Pork Bones:Place the pork neck or spine bones in a large bowl and cover them with cold water. Soak for 1-2 hours to help remove excess blood. Drain and rinse the bones thoroughly under running water.Transfer the bones to a large soup pot and add enough water to cover them. Bring the water to a boil and boil the bones for 10 minutes.Drain the bones, then rinse them thoroughly under running water. Clean the pot well to remove any residue before using it for the soup.Return the cleaned bones to the pot. Add the halved onion, crushed garlic, and ginger slices.Pour in enough water to generously cover the bones, allowing for some evaporation during the long cooking time and room for the vegetables that will be added later.Bring the pot to a gentle simmer over medium-low heat. Cook for 1½-2 hours, or until the broth becomes rich and milky and the pork is very tender.
- Prepare the Vegetables:While the pork bones are simmering:Chop the napa cabbage into bite-sized pieces.Cut the potatoes into large chunks.Finely chop the green onions.Set aside the perilla leaves if using.
- Cook:After the pork has simmered for approximately two hours, check that the meat is tender. Remove and discard the onion and ginger, as they have already infused the broth with their flavour.Add the soy sauce, fish sauce, doenjang, gochujang, and gochugaru. Stir well until the seasonings are fully dissolved and the broth turns a vibrant red.Add the potato chunks to the seasoned broth. Simmer for 15-20 minutes, or until the potatoes are tender. Their natural starch will help give the broth a richer texture and fuller flavour.Add the chopped napa cabbage and continue simmering for approximately 10 minutes, until the cabbage is tender and has absorbed the flavourful broth.Taste the soup and adjust the seasoning as needed. Add a little mushroom powder and salt, if desired.Drizzle in the sesame oil, then turn off the heat. Sprinkle in the chopped green onions and add the perilla leaves, if using.
- Serve:Ladle the soup into serving bowls. Garnish with toasted sesame seeds and additional chopped green onions.Serve hot with steamed rice and kimchi on the side.