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Gamjatang (Pork Bone & Potato Stew)

Name: Gamjatang (Pork Bone & Potato Stew)
Total time: 70 min
Yield: Serves 2
Cuisine: Korea
Ingredients: 500g Pork spare ribs; 3 Potato; 150g Napa cabbage kimchi; 1 stalk Green onion; To taste Perilla leaf; 2 tbsp Gochujang; 3 cloves Garlic; 1 knob Ginger

Main Dish

⏱ 70 min

👥 Serves 2

Difficulty ⭐⭐

Pork spine and potato simmered long in a spicy broth — a popular hot pot dish that pairs well with drinks.

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📖 The Story Behind This Dish

Despite "gamja" (potato) in its name, the real star is actually bone-in pork. Long simmering draws savoriness out of the bones, which melds with the gochujang-based spicy broth. A popular pub menu item, it's classically enjoyed shared among a group over drinks.

🌆 Where it's eaten: A group gathered around a large pot, gnawing meat off the bones by hand — the classic way to enjoy it. Finishing with rice stirred in to make a porridge is another popular way to end the meal.

🥕 Ingredients (serves 2)

Pork spare ribs 500g
Potato 3
Napa cabbage kimchi 150g
Green onion 1 stalk
Perilla leaf To taste
Gochujang 2 tbsp
Garlic 3 cloves
Ginger 1 knob

👩‍🍳 Instructions

Parboil the pork spare ribs from cold water to remove scum and off-flavors, then drain.
Combine the ribs, garlic, ginger, and plenty of water in a pot and simmer over medium heat for 30 minutes.
Dissolve in the gochujang, add the potato (cut into bite-sized pieces) and kimchi, and simmer 20 more minutes.
Once the potato is tender, add the diagonally-sliced green onion and perilla leaf and bring back to a boil.
Taste and adjust with salt to finish. Delicious finished with rice stirred in as a porridge.

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