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Stews & jjigae

Pork Bone Potato Stew

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gamja-tang

Spicy pork backbone stew with potatoes, napa leaves and perilla.

Hard2 hr 30 min4 servings🌶️🌶️🌶️★ 80Contains soyContains sesame
Pork Bone Potato Stew

History & culture

Gamjatang is widely described as a pork spine stew that may have developed among laborers and market cooks simmering inexpensive cuts. The name's link to potatoes or bone marrow is debated, but the dish is strongly tied to late-night urban dining from the late twentieth century. Spicy perilla and gochugaru broth became a favorite after drinking. Today specialty chains and neighborhood shops serve it nationwide.

Servings
4

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Ingredients & steps

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Ingredients

  • Garlic
    6 cloves
  • Potato
    2 medium
  • Water
    8 cups
  • Green onion

    Substitutescallion or spring onion

    3 stalks
  • Korean radish (mu)

    Substitutedaikon radish

    200 g
  • Napa cabbage

    SubstituteChinese cabbage

    200 g
  • Perilla leaves (kkaennip)

    Substitutemint or basil (different aroma)

    5 leaves
  • Pork backbone (neck bones)

    Substitutepork neck bones

    800 g

Seasonings

  • Doenjang (soybean paste)

    Substitutemiso (flavor differs)

    2 tbsp
  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    3 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) 4 tsp (2 tsp per 1 tbsp) or Tamari 2 tbsp

    2 tbsp
  • Fish sauce (aekjeot)

    Substitutesoy sauce + anchovy (approximate)

    1 tbsp

Steps

  1. 160 min

    Soak pork backbone in cold water 1 hour, changing water once to draw out blood.

    • Pork backbone (neck bones)
    • Water
  2. 2Medium heat10 min

    Blanch the bones 10 minutes, discard the water, and rinse the bones clean under running water.

    • Pork backbone (neck bones)
    • Water
  3. 3Medium heat90 min

    Cover rinsed bones with fresh water, add garlic and doenjang, and simmer 1.5 hours until the meat loosens from the bone.

    • Pork backbone (neck bones)
    • Garlic
    • Water
    • Doenjang (soybean paste)
  4. 4Medium heat25 min

    Add potato, radish, napa cabbage, gochugaru, soy sauce, and fish sauce; simmer 25 minutes and skim foam as it rises.

    • Potato
    • Korean radish (mu)
    • Napa cabbage
    • Korean chili flakes (gochugaru)
    • Soy sauce
    • Fish sauce (aekjeot)
  5. 5Low heat3 min

    Add perilla leaves and green onion at the end; simmer 3 minutes so the herbs stay fragrant.

    • Perilla leaves (kkaennip)
    • Green onion

Storage & reheating

Refrigerate up to 4 days; freeze up to 1 month.

Troubleshooting

  • ⚠️ Broth is not spicy enough

    → Add gochugaru in two stages—early for depth, late for color and heat.

  • ⚠️ Meat is hard to eat off the bone

    → Simmer longer on low heat until bones release meat easily.