Easy Korean Gamjatang Recipe

Gamjatang is one of Korea’s most beloved traditional soup dishes, featuring tender pork backbone and potatoes in a rich, hearty broth. The milky-white soup, fall-off-the-bone meat, and comforting potatoes come together to create the perfect satisfying meal.
The spicy and savory broth is especially perfect for cold weather, and it’s also a great way to introduce foreigners to Korea’s amazing soup culture.

In this post, I’ll walk you through an easy step-by-step gamjatang recipe that you can totally make at home!

What You’ll Need for Gamjatang (The Good Stuff)

The magic of gamjatang starts with choosing the right ingredients and prepping them properly. We’re mainly working with pork backbone, fresh potatoes, various vegetables, and some seriously tasty spicy seasonings.

Main Ingredients:

– 3.3 lbs pork backbone (cut into pieces)
– 4-5 medium potatoes
– 2 green onions
– 10 oz napa cabbage stems (dried cabbage stems work too)
– 10 perilla leaves
– 3 Korean green chili peppers

Seasoning Mix:

– 4 tablespoons Korean red pepper flakes
– 2 tablespoons gochujang (Korean chili paste)
– 1 tablespoon soybean paste (doenjang)
– 2 tablespoons minced garlic
– 1 teaspoon minced ginger
– 2 tablespoons soy sauce
– Salt and pepper to taste

For the Broth:

– 1 piece of kelp
– 10 dried anchovies
– 1 onion
– 5 garlic cloves

Here’s the key – you absolutely have to remove the blood from the pork backbone before cooking.
This gets rid of any funky smells and makes your broth crystal clear and delicious. Soak it in cold water for about an hour, then blanch it in boiling water to remove any impurities. Trust me on this one!

Cut your potatoes into chunky pieces (don’t go too small – they’ll fall apart), and give those cabbage stems a good wash.
When all these ingredients come together, they create that signature deep, refreshing taste that gamjatang is famous for.

How to Make Gamjatang Step by Step (Let’s Get Cooking!)

Making gamjatang involves several steps – making the broth, cooking the meat, adding seasonings, and throwing in the vegetables.
It takes a bit of time, but if you follow these steps, you’ll end up with restaurant-quality gamjatang right in your own kitchen.

• 1. Remove the Blood: Soak the pork backbone in cold water for about an hour. Change the water once or twice for best results.
• 2. Blanch the Bones: Bring a large pot of water to boil, add the bones, and cook for 5 minutes. Rinse with cold water to remove any leftover impurities.
• 3. Make Your Broth: In a pot, add 2.5 liters of water with anchovies, kelp, onion, and garlic. Simmer for 30 minutes, then strain out all the solids to get a clean broth.
• 4. Cook the Bones: Add your blanched pork bones to the broth along with soybean paste, minced garlic, and ginger. Let it simmer on medium heat for about 40 minutes until the meat gets tender.
• 5. Add the Potatoes: Toss in your chunky potato pieces and cook until they’re about halfway done.
• 6. Season It Up: Add the red pepper flakes, gochujang, and soy sauce. Taste and adjust. Want it spicier? Throw in those green chilies!
• 7. Cabbage Stems and Green Onions: Add the napa cabbage stems and let everything cook for another 10 minutes. Then add your sliced green onions.
• 8. Final Touch: Add the perilla leaves last and simmer on low heat for about 5 more minutes. This adds an amazing fragrant flavor that really makes the dish special.

The longer you cook gamjatang, the deeper the flavors get, but don’t overdo it or the meat will get tough. Keep tasting and adjusting with salt and pepper to make it just how you like it.

Pro Tips for Amazing Gamjatang (Make It Even Better)

Gamjatang is delicious on its own, but here are some tricks to make it even more awesome:

• – Go Heavy on the Perilla Leaves: Don’t be shy with these! They add this incredible fragrant flavor that makes the broth so much better.
• – Adjust the Broth: Too thick? Add some water. Too bland? A little more soy sauce or salt will fix that right up.
• – Serve with Rice: This is a match made in heaven. Mix the rice right into the soup for the ultimate comfort food experience.
• – Add Some Noodles: Got extra broth? Throw in some ramen noodles or sweet potato starch noodles for a fun twist.
• – Don’t Forget the Kimchi: The tangy, spicy flavor of kimchi pairs perfectly with gamjatang’s rich broth.

Gamjatang is perfect for family gatherings or when friends come over. It’s the kind of dish that shows off Korea’s amazing home cooking culture, and even people who aren’t used to Korean food usually love it – it’s kind of like a hearty stew that everyone can relate to.

Gamjatang brings together pork backbone and potatoes in this amazing deep, satisfying flavor that represents Korean comfort food at its finest. The longer you spend making it, the more incredible the broth becomes. Follow this recipe and you’ll be able to enjoy authentic, hearty gamjatang right at home.

How about trying this warm, comforting bowl of gamjatang with your family or friends tonight? It’s the perfect way to create some special memories around the dinner table!

Thank you for reading this post.
Please note: We do not encourage underage drinking. Enjoy responsibly.