Korean Gamjatang (Spicy Pork Bone Soup)

Ingredients

• 2.5 pounds Pork spine or neck bones (frozen) (One package, about 2.5 lb; thaw before use)
• 11 cups Water (For the broth; plus extra for blanching)
• 1 pound Napa cabbage (Core removed, cut lengthwise; can substitute bok choy or chard)
• 2 pieces Dried shiitake mushrooms (Adds umami; rehydrate in hot water if desired)
• 2 pieces Dried red chili peppers (Whole, adds subtle heat; adjust to taste)
• 1 tablespoon Ginger (Thinly sliced)
• 1 Medium onion (Quartered)
• 2 tablespoons Doenjang (Korean soybean paste) (Adds depth and saltiness)
• 8 ounces Soybean sprouts (kongnamul) (Trim ends, discard any brown sprouts)
• 4 stalks Green onions (daepa) (Large green onions; cut into 2‑inch pieces for garnish)
• 3 Potatoes (Medium, peeled and cut into bite‑size chunks)
• 12 leaves Perilla leaves (Fresh, washed; add at the end for aroma)
• 6 Garlic cloves (Minced)
• 3 tablespoons Gochugaru (Korean red pepper flakes) (Adjust to desired heat level)
• 1 tablespoon Gochujang (Korean hot pepper paste)
• 0.5 teaspoon Ground black pepper
• 3 tablespoons Fish sauce
• 0.25 cup Perilla seed powder (deulkkae‑garu) (Fine, toasted; if unavailable use toasted sesame seeds ground fine)
• 0.25 cup Water (for seasoning paste)

Instructions

1. Soak the pork bones

   Place the frozen pork spine/neck bones in a large bowl, cover with cold water and let soak for at least 30 minutes, changing the water once to remove blood and gamey odor.

   Time: PT30M

2. Blanch the bones

   Drain the soaking water, rinse the bones under running water, then place them in the stockpot with fresh water. Bring to a rolling boil and boil for 7 minutes, skimming off foam and fat that rise to the surface.

   Time: PT7M

   Temperature: Boiling

3. Blanch the napa cabbage

   While the bones are blanching, bring a separate pot of water to a boil. Add the napa cabbage (core removed, cut lengthwise) and blanch for about 1 minute, then immediately transfer to a bowl of ice water to stop cooking. Drain and set aside.

   Time: PT5M

   Temperature: Boiling

4. Prepare vegetables

   Wash and trim the soybean sprouts, perilla leaves, and green onions. Peel and cut potatoes into bite‑size chunks. Set all aside.

   Time: PT10M

5. Make the seasoning paste

   In a small bowl combine minced garlic, gochugaru, gochujang, ground black pepper, fish sauce, perilla seed powder, and ¼ cup water. Mix until a smooth paste forms.

   Time: PT5M

6. Start the broth

   Return the cleaned pork bones to the stockpot, add 11 cups of fresh water, the sliced ginger, quartered onion, dried shiitake mushrooms, dried red chili peppers, and the 2 Tbsp doenjang. Bring to a boil over medium‑high heat, then reduce to a gentle simmer.

   Time: PT5M

   Temperature: Medium‑high

7. Long simmer

   Simmer the broth uncovered for 1 hour and 30 minutes, skimming any additional fat or foam that appears. The bones should become very tender and the broth rich and milky.

   Time: PT1H30M

   Temperature: Low simmer

8. Add main vegetables

   Stir in the seasoning paste, potatoes, blanched napa cabbage, soybean sprouts, and perilla leaves. Simmer for an additional 10‑15 minutes, or until potatoes are fork‑tender.

   Time: PT15M

   Temperature: Low simmer

9. Finish and serve

   Turn off the heat. Sprinkle the chopped green onions over the soup as garnish. Serve hot with steamed rice and side dishes.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pork spine or neck bones (frozen): Pork back ribs, Pork shoulder bones
• Instead of Napa cabbage: Bok choy, Swiss chard
• Instead of Dried shiitake mushrooms: Dried porcini, Dried wood ear mushrooms
• Instead of Dried red chili peppers: Korean gochugaru (flakes), Thai bird chilies
• Instead of Ginger: Galangal (less pungent)
• Instead of Medium onion: Yellow onion
• Instead of Doenjang (Korean soybean paste): Miso paste (lighter)
• Instead of Soybean sprouts (kongnamul): Bean sprouts
• Instead of Green onions (daepa): Regular scallions
• Instead of Potatoes: Sweet potatoes
• Instead of Perilla leaves: Shiso leaves, Fresh mint
• Instead of Gochugaru (Korean red pepper flakes): Korean gochujang (paste) for extra heat
• Instead of Gochujang (Korean hot pepper paste): Thai chili paste
• Instead of Fish sauce: Soy sauce with a dash of anchovy paste
• Instead of Perilla seed powder (deulkkae‑garu): Toasted sesame seed powder

Equipment Needed

• Large stockpot (6‑8 qt)
• Colander or strainer
• Cutting board
• Chef's knife
• Large bowl for soaking bones
• Ladle or large spoon
• Measuring cups and spoons
• Small bowl for seasoning paste
• Tongs (optional)
• Stove (gas or electric)

Critical Steps — Do Not Skip

• Soaking the pork bones to remove blood and odor
• Blanching and skimming the bones to achieve a clear broth
• Long, gentle simmer to extract collagen and flavor
• Adding perilla leaves at the end to keep their fresh aroma

Chef Tips from the Video

• For a richer broth, use a pressure cooker: 30 minutes at high pressure replaces the 1½‑hour simmer.
• A splash of Korean rice wine (mirin) added with the seasoning paste adds depth.
• Toast the perilla seeds yourself for extra nutty flavor before grinding.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑sized bags for up to 2 months.

Room temperature: Do not store at room temperature; cool quickly before refrigerating.

Make-Ahead Tips

• Prepare the broth a day ahead and refrigerate; flavors deepen.
• Seasoning paste can be made and stored in the fridge for up to 3 days.
• Blanched cabbage can be frozen and added directly to the soup.