Gamjatang (Pork Bone Stew)
Massive pork spine bones simmered in a spicy, perilla-scented broth with potatoes and napa cabbage. Korea's most satisfying late-night stew.
Why This Recipe Works
- Triple paste (gochugaru + gochujang + doenjang) creates a broth with heat, sweet-spice, and fermented depth.
- Pork spine bones release collagen and marrow during the long simmer for an incredibly rich, body-building broth.
- Perilla seed powder adds the distinctive nutty, earthy aroma that defines gamjatang — it's the dish's signature.
- Potatoes absorb the spicy broth and become flavor bombs themselves.
Korea's 2 AM Stew
Gamjatang is what happens after midnight in Korea. The soju bottles are empty, the karaoke is over, and the group stumbles into a gamjatang joint for one last round of food before going home. The massive pot arrives bubbling and red, full of spine bones you eat with your hands, and somehow you feel completely restored by 3 AM. Baek Jong Won's 2.9-million-view version captures this late-night magic in a home kitchen — massive bones, triple paste, and the distinctive nutty perilla aroma.
Gamjatang (Pork Bone Stew)
🛒 Ingredients
- ✦2 lbs pork spine bones (or pork neck bones)
- ✦6 cups water
- ✦2 medium potatoes, peeled and halved
- ✦4 napa cabbage leaves, roughly chopped
- ✦2 tablespoons gochugaru (Korean red pepper flakes)
- ✦1 tablespoon gochujang (Korean red pepper paste)
- ✦1 tablespoon doenjang (Korean soybean paste)
- ✦2 tablespoons soy sauce
- ✦4 cloves garlic, minced
- ✦1 tablespoon perilla seed powder (deulkkae-garu)
- ✦1 teaspoon fresh ginger, grated
- ✦2 green onions, sliced
- ✦1 Korean green chili, sliced
- ✦Perilla leaves (kkaennip), 4-5 leaves (optional)
- ✦Salt and pepper to taste
👨🍳 Instructions
01Step 1
Soak pork spine bones in cold water for 1-2 hours, changing water twice. This removes blood and impurities.
02Step 2
Blanch bones: Place in a pot of cold water, bring to a boil, boil for 10 minutes. Drain, rinse each bone under cold water.
03Step 3
In a clean pot, add blanched bones and 6 cups fresh water. Add garlic, ginger, and soy sauce. Bring to a boil, then reduce to medium. Simmer for 30 minutes.
04Step 4
Add potatoes. Continue simmering for 15 minutes until potatoes are almost tender.
05Step 5
In a small bowl, mix gochugaru, gochujang, and doenjang with a ladle of broth to make a paste. Stir this paste into the pot.
06Step 6
Add napa cabbage, green chili, and perilla seed powder. Simmer for 10 more minutes.
07Step 7
Garnish with green onions and perilla leaves. Serve in the pot with steamed rice.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Pork spine bones...
Use Pork neck bones
More meat, slightly less collagen — equally delicious
Instead of Perilla seed powder...
Use Toasted sesame seeds, ground
Different flavor but adds nuttiness — perilla is more earthy and herbaceous
Instead of Napa cabbage...
Use Bok choy
Smaller, more tender — add in the last 5 minutes
🧊 Storage & Reheating
In the Fridge
Store for 3-4 days. Reheat with potatoes already in — they absorb more broth flavor.
In the Freezer
Freeze for up to 2 months. Potatoes may get slightly grainy after freezing.
Reheating Rules
Reheat in a pot until bubbling. Add water if the broth has thickened.
❓ Frequently Asked Questions
What are pork spine bones?
The vertebrae from the pig's backbone, cut into individual segments. Each piece has meat clinging to the bone, plus marrow inside the vertebra. Korean and Latin butcher shops sell them cheaply — ask for 'pork neck bones' or 'pork spine.' They're often under $2/lb, making gamjatang one of the most economical Korean stews.
What does perilla seed powder taste like?
Nutty, earthy, and slightly herbaceous — like sesame but deeper and more complex. It's ground from perilla seeds (same plant as perilla leaves/kkaennip). In gamjatang, it thickens the broth slightly and adds a distinctive aroma that's immediately recognizable to any Korean.
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Gamjatang (Pork Bone Stew)
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