🍲 Gamjatang (pork bone soup)

Name: Gamjatang (pork bone soup)
Total time: 180 min
Yield: 4
Cuisine: South Korea
Ingredients: 1.5 kg pork spine bones; 4 potatoes, peeled and halved; 2 tbsp soybean paste (doenjang); 2 tbsp chili flakes; 6 garlic cloves, minced; 3 tbsp ground perilla seeds; 10 perilla leaves; 2 spring onions

Origin: South Korea

550kcal

per serving · 500 g

110kcal

per 100 g

45 gProtein9 g / 100 g

25 gFat5 g / 100 g

35 gCarbs7 g / 100 g

Gamjatang is a hearty Korean stew of pork spine bones simmered for hours with potatoes in a spicy broth seasoned with soybean paste, chili and garlic. Ground perilla seeds and perilla leaves give it a nutty, herbal depth. The meat is picked off the bones at the table, and it is served bubbling hot with rice and kimchi.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb7 g carbs per 100 g

Not vegetarianbecause of: pork spine bones

Not veganbecause of: pork spine bones

Contains porkbecause of: pork spine bones

Allergens

Contains (in a typical recipe):

⚠ Soy

What it is made of

pork spine bonespotatoperilla leaveschili peppergarlicsoybean paste

Recipe

4 servings180 min

Ingredients

1.5 kg pork spine bones
4 potatoes, peeled and halved
2 tbsp soybean paste (doenjang)
2 tbsp chili flakes
6 garlic cloves, minced
3 tbsp ground perilla seeds
10 perilla leaves
2 spring onions

Method

Soak the bones in cold water for 1 hour, blanch for 10 minutes and rinse.
Cover with 3 litres of fresh water, add the soybean paste and simmer for 1.5–2 hours.
Mix the chili flakes and garlic with a ladle of broth and stir into the pot.
Add the potatoes and simmer 30 minutes until tender.
Stir in the ground perilla seeds, top with perilla leaves and spring onions and serve.

How to make it lighter

Chill the broth and skim off the fat before the final simmer.
Fill the bowl with more potato and leaves and fewer bones.
Keep the rice to a small bowl — the stew is filling on its own.

History

Gamjatang became a popular, inexpensive and filling dish in South Korea in the 20th century. Gamja means potato, though the origin of the name is sometimes debated. Today it is a favourite late-night and hangover meal.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →