Go Back

Gamjatang Pork Bone Soup Recipe - Hearty, Spicy, and Comforting

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2–2.5 lbs pork neck bones (or pork spine bones), rinsed
  • 2 medium potatoes, peeled and cut into large chunks
  • 1/2 small napa cabbage, cut into 2-inch pieces
  • 1 medium onion, quartered
  • 6 cloves garlic, minced (plus 3 whole for broth)
  • 1-inch piece ginger, sliced
  • 2 scallions, cut into 2-inch pieces
  • 1 tbsp whole black peppercorns (optional)
  • 6–8 cups water
  • 3 tbsp gochugaru (Korean chili flakes; adjust to taste)
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp doenjang (Korean soybean paste)
  • 1 tbsp soy sauce
  • 1–2 tsp fish sauce (optional, for depth)
  • 1 tbsp perilla seed powder (deulkkae garu; optional but traditional)
  • 1–2 cups perilla leaves (or a handful of shiso/basil if unavailable)
  • 1 tbsp sesame oil
  • Salt, to taste
  • Cooked white rice, for serving

Method
 

  1. Blanch the bones: Place pork bones in a large pot, cover with cold water, and bring to a rolling boil for 5–7 minutes. Drain and rinse the bones under cold water to remove scum. Rinse the pot.
  2. Start the broth: Return the bones to the pot with 6–8 cups of water, the onion, ginger, 3 whole garlic cloves, peppercorns, and scallion pieces. Bring to a boil, then lower to a gentle simmer. Cook uncovered for 60–90 minutes until the broth looks milky and the meat is tender.
  3. Make the seasoning paste: In a bowl, mix gochugaru, gochujang, doenjang, soy sauce, minced garlic, fish sauce (if using), perilla seed powder, and sesame oil to form a thick paste.
  4. Skim and season: Skim off excess fat from the broth. Remove and discard the onion, ginger, and peppercorns. Stir in the seasoning paste until dissolved.
  5. Add vegetables: Add potatoes and napa cabbage. Simmer 15–20 minutes, until the potatoes are fork-tender and the cabbage is soft.
  6. Finish and adjust: Stir in perilla leaves. Taste and adjust with salt, a splash of soy sauce, or more gochugaru for heat. The broth should be savory, slightly nutty, and pleasantly spicy.
  7. Serve hot: Ladle into bowls with plenty of broth, meat, potatoes, and cabbage. Serve with steamed rice on the side.