Gamjatang Recipe

Gamjatang is a hearty Korean stew built on pork neck bones simmered until the meat falls off the bone, with potatoes, wild sesame and a savoury soybean broth. It is soul-warming, communal eating.

Prep time

30 mins

Cook time

120 mins

Total time

150 mins

Servings

4 servings

Calories

640

Ingredients

• 1 kg pork neck bones
• 3 potatoes, chunked
• 2 tbsp doenjang (soybean paste)
• 1 tbsp gochujang
• 4 garlic cloves
• 1 onion, quartered
• 2 spring onions
• 1 tbsp perilla seed powder (optional)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt to taste

Instructions

1. Soak the pork bones in cold water for 30 minutes, then blanch in boiling water for 5 minutes and rinse.
2. Simmer the bones with onion and garlic in fresh water for 90 minutes until the meat is tender.
3. Stir in the doenjang, gochujang and soy sauce, add the potatoes and simmer 25 minutes until soft.
4. Season to taste, add perilla seed powder and sesame oil, and scatter with spring onions.
5. Serve bubbling hot with rice and kimchi.
6. Plate Gamjatang nicely, garnish as you like, and serve fresh.

Pro tips

• Blanching the bones first keeps the broth clean-tasting.
• A long, gentle simmer is what makes the meat fall off the bone.
• Perilla leaves or powder add the classic nutty aroma.

Frequently asked questions