Gamjatang (Pork Bone Soup)
A rich, comforting stew built on meaty pork neck bones and tender potatoes, brightened with spicy gochugaru and aromatic perilla. Long simmering yields a silky, savory broth and fall-apart pork, finished with fresh scallions and perilla for contrast.
3 lb pork neck bones
12 cup water
1 lb potatoes, peeled and cut into 1-inch chunks
1 lb napa cabbage, coarsely chopped
1 onion, quartered
1 bunch scallions, trimmed and cut into 2-inch pieces
8 clove garlic, crushed
1 tbsp ginger, thinly sliced
3 tbsp gochugaru
2 tbsp doenjang, Korean soybean paste
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp toasted perilla seeds, lightly crushed or ground
1 tbsp sesame oil
1 pinch salt
1 tsp black pepper, freshly ground
1 bunch perilla leaves, optional, sliced
1 tbsp vegetable oil
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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