Spicy red pork bone stew in a black bowl with a whole potato, green onions and ground seeds, served with rice and side dishes. — Photo: comicpie (a flickr user) · CC BY 2.0 · Wikimedia Commons

Korean · Lunch · Dinner

Gamjatang (Korean Pork Bone and Potato Stew)

Name: Gamjatang (Korean Pork Bone and Potato Stew)
Prep time: 75 min
Cook time: 100 min
Total time: 175 min
Cuisine: Korean
Ingredients: 1 kg whole bone-in (about 400 g edible meat) pork neck bones (bone-in); 4 litres, discarded water (for soaking and blanching); 8 cups water (for the broth); 1 medium, removed after simmering onion, halved; 1 piece (2.5 cm), removed after simmering fresh ginger, sliced; 8 cloves garlic, minced; 3 small-medium potatoes, peeled and halved; 4 cups napa cabbage, roughly chopped; 2 tbsp doenjang (Korean soybean paste); 2 tbsp gochugaru (Korean chilli flakes); 1 tbsp low-sodium soy sauce; 1 tsp fish sauce; 3 tbsp ground perilla seeds; 1/2 tsp black pepper, ground; 3 stalks green onions, sliced; 10 leaves perilla leaves, sliced; 1 green chilli, sliced

감자탕

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

A rich, gently spicy stew of tender pork neck bones, soft potatoes and napa cabbage in a doenjang and chilli broth, finished with nutty ground perilla seeds. This lighter version trims and skims the fat while keeping the deep, comforting flavour.

Prep: 75 min
Cook: 100 min
Total: 175 min
Serves: 4

Medium
Dairy Free
High protein

18%

Per serving366kcal18% of a 2,000 kcal day

24gProtein

33gCarbs

16gFat

6gFiber

Calories come from: Carbs 35% · Fat 39% · Protein 26%

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Ingredients

For 4 servings

1 kg whole bone-in (about 400 g edible meat)pork neck bones (bone-in)
4 litres, discarded4,000 gwater (for soaking and blanching) (optional)
8 cups1,900 gwater (for the broth)
1 medium, removed after simmering150 gonion, halved (optional)
1 piece (2.5 cm), removed after simmering15 gfresh ginger, sliced (optional)
8 cloves30 ggarlic, minced
3 small-medium500 gpotatoes, peeled and halved
4 cups300 gnapa cabbage, roughly chopped
2 tbsp30 gdoenjang (Korean soybean paste)
2 tbsp12 ggochugaru (Korean chilli flakes)
1 tbsp18 glow-sodium soy sauce
1 tsp6 gfish sauce
3 tbsp20 gground perilla seeds
1/2 tspblack pepper, ground
3 stalks50 ggreen onions, sliced
10 leaves10 gperilla leaves, sliced (optional)
115 ggreen chilli, sliced (optional)

Steps

1
Cover the pork bones with 2 litres of the cold soaking water and soak for 1 hour to draw out the blood.
2
Drain the bones and discard the soaking water.
3
Bring the remaining 2 litres of blanching water to a boil, add the bones and boil for 5 minutes.
4
Drain, discard the blanching water, rinse the bones under cold water and trim off any visible fat.
5
Place the clean bones in a large pot with the 8 cups of broth water, the halved onion and the ginger slices.
6
Bring to a boil, then simmer partly covered for 60 minutes, skimming off foam and fat as it rises.
7
Remove and discard the onion and ginger, and skim the surface once more.
8
In a small bowl, mix the garlic, doenjang, gochugaru, low-sodium soy sauce and fish sauce with a ladle of broth to make a smooth paste.
9
Stir the paste into the pot and add the potatoes.
10
Simmer for 20 minutes until the potatoes are nearly tender.
11
Add the napa cabbage and simmer for 10 minutes more, until the cabbage is soft, the potatoes are cooked through and the meat pulls easily from the bones (pork at least 63 °C / 145 °F; it will be well past this).
12
Stir in the ground perilla seeds and black pepper; taste, and if it needs more savouriness add a squeeze of lemon or extra gochugaru rather than salt.
13
Ladle into bowls and top with green onions, plus perilla leaves and green chilli if using.

Swaps, storage and make-ahead

Swaps

Use pork spare ribs or bone-in pork shoulder chunks if you can't find pork neck bones.
Swap napa cabbage for outer leaves of savoy cabbage or a few handfuls of bean sprouts.
Replace ground perilla seeds with toasted sesame seeds ground in a mortar for a similar nutty finish.
For a milder stew, halve the gochugaru and leave out the green chilli.

Storage

Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot throughout. You can freeze the broth and meat for up to 3 months, but the potatoes turn grainy, so freeze without them if possible.

Make ahead

Soak, blanch and simmer the bones up to 2 days ahead, then chill the broth and lift off the solidified fat before finishing with the seasoning paste, potatoes and cabbage. The seasoning paste can also be mixed a day ahead and kept covered in the fridge.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoyFish

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (817 g)	Per 100 g
Calories	366 kcal	45 kcal
Protein	24.3 g	3 g
Carbohydrates	32.9 g	4 g
of which sugars	3.3 g	0.4 g
Fiber	5.9 g	0.7 g
Fat	16.2 g	2 g
of which saturated	5 g	0.6 g
Sodium	659 mg	81 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.