Close up of gamjatang in white bowl individual size

Gamjatang - Spicy Pork Bone Stew

Gamjatang is a wonderfully hearty and spicy Korean stew made with pork neck bones and potatoes. If you cannot get pork neck bones, you can just use pork ribs and it will still be delicious.

Course Main Course, Pork
Cuisine Korean
Keyword fall, family style, hearty, one pot, spicy, winter
KoreanCategory Tang(탕)
Prep Time 10 minutes
Cook Time 1 hour
Soaking Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 349 kcal
Author JinJoo


  • 2 lb pork ribs or pork neck bones

For pre-cooking pork

  • 1 Tbsp cooking sake or mirin
  • 1 Tbsp pepper corns
  • 1 Tbsp fresh ginger (just use 1 inch length)
  • 1/2 Tbsp ground coffee

Vegetables and Aromatics

  • 2 each potatoes russet
  • 2 bunches green onions
  • 1/2 pack enoki mushrooms
  • 7 each crown daisies (Ssukaat)
  • 10 each perilla leaves
  • 8 each shishito peppers optional
  • 1 bunch Seoul cabbage (napa cabbage is ok too)
  • 3 each red chili peppers

Seasoning sauce

  • 2 Tbsp Doenjang Korean Soybean paste
  • 1 Tbsp Gochujang Korean Red Chili paste
  • 1 tsp fresh ginger, grated
  • 1 Tbsp garlic, chopped (about 4 cloves)
  • 1/4 tsp black pepper
  • 1 Tbsp Korean red chili powder Gochukaru 고추가루
  • 1 tsp anchovy sauce, fermented Myeolchi Aekjeot 멸치액젓
  • 2 tsp Gukganjang Korean soup soy sauce
  • 2 Tbsp ground Perilla Seeds Deulkkae Garu 들깨가루
  • 2 Tbsp cooking sake (mirin ok)
  • 1/2 cup water


Prepare Pork

  1. If using pork neck bones, soak in cold water for 1 hour to remove excess blood and smell. If using pork ribs, no need to soak.

  2. If using pork ribs, start boiling the pork now. If using pork neck bones, prepare below while soaking.
  3. Boil pork bones in a pot. Add enough water to cover the pork, add a splash of cooking sake/mirin/white wine, 1 Tbsp of pepper corns, 1 knob of ginger and 1/2 Tbsp of ground coffee. Bring to boil on medium high heat and then cook on medium heat for 10 minutes. Drain. Add the pork (only not the liquid) back into the pot.

Prepare all vegetables.

  1. Peel potatoes and cut into big chunks about 1.5 inch cube.
  2. Rinse green onions, perilla leaves, red or green chili peppers, shishito peppers, seoul green cabbage and crown daisies.
  3. Cut red or green chili peppers into 1 inch to 1.5 inch lengths.
  4. Cut green onions into 2 inch lengths.
  5. Cut perilla leaves into thick strips.

Prepare Sauce

  1. Make seasoning sauce by mixing in Gochujang, Deonjang, chopped garlic, grated ginger, gukganjang, anchovy sauce, ground perilla seeds, black pepper, cooking sake and red chili powder.

Put it all together

  1. In the pot with pre-cooked pork, add water and the sauce from 5.
  2. Cook on medium high heat for 10 minutes.
  3. Add potatoes, chili peppers, cabbage and 1/2 of green onions to pork and simmer for 35 minutes or until the meat falls off the bone.
  4. Finish the stew by topping it with perilla leaves, more green onions and crown daisies. Cook for another 2-3 minutes and serve. Alternatively, you can cook the stew at the table - which is what most restaurants do in Seoul.
  5. Serve with some rice and a non-spicy banchans like Sukju Namul, Apple Onion Salad or various Jeons or Pancakes

Recipe Notes

Nutrition Facts
Gamjatang - Spicy Pork Bone Stew
Amount Per Serving
Calories 349 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 109mg36%
Sodium 488mg21%
Potassium 751mg21%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 32g64%
Vitamin A 1125IU23%
Vitamin C 11.5mg14%
Calcium 72mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.