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Steamed gamjatang, served with rich flavours, kimchi, and fresh vegetables
Hearty Korean pork bone soup with potatoes and spicy broth.

Steamed gamjatang

Author: Flavelo
Recipes Soups
The soul of Gamjatang (Korean potato soup with pork bone) is patience. During long cooking, the rich collagen and flavour dissolve from the pork bones, making the soup thick and nourishing. The word 'gamja' means potato, but the richness of the bone marrow gives the dish its character, which Korean chilli (gochugaru) and fermented pastes make exciting. This version is a simplified technique that can be made at home.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Large pot (min. 5 litres)
  • Slotted spoon
  • Chopping board

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Soak the meaty bones in cold water for 30 minutes to leach out the blood, then drain.

Tip: This step ensures your soup tastes clean and isn't cloudy.
2 ✓

Place the bones in the pot, cover with fresh water, bring to a boil, and cook for 5 minutes. Pour off this first cooking water and wash the bones.

Tip: Parboiling (blanching) removes impurities and protein scum from the surface of the bones.
3 ✓

Return the clean bones to the pot, cover with the 2 litres of water. Add the halved onion, ginger, and half the garlic whole. Simmer gently for 60 minutes.

Tip: During long cooking, connective tissues turn into gelatine, making the meat fall off the bone.
4 ✓

Meanwhile, peel the potatoes and carrots and cut into larger chunks (approx. 3-4 cm).

Tip: Larger pieces won't boil away during the long time.
5 ✓

After an hour, remove the boiled onion and ginger. Stir in the soybean paste, chilli powder, the remaining crushed garlic, and soy sauce.

Tip: It's worth pushing the paste through a sieve into the soup so it isn't lumpy.
6 ✓

Add the potatoes, carrots, and kimchi. Cook for another 25-30 minutes until the potato softens.

Tip: Due to the acidity of the kimchi, the potato may soften slightly slower; be patient.
7 ✓

Upon serving, sprinkle generously with sliced spring onions.

Tip: The crunch of fresh onion counterbalances the soft meat and vegetables.

Recipe FAQ

What bones should I buy?
Pork spine or ribs are best, where there is meat on the bone too.
Can I substitute soy sauce?
Korean soy sauce (guk-ganjang) is saltier than Japanese. If you only have Japanese, salt more generously.
What is Doenjang?
Korean soybean paste. If unavailable, it can be substituted with Japanese miso, but the taste will be slightly different.

Ingredients

  • 1 kg pork bone with meat (spine or ribs)
  • 2 pcs carrots
  • 4 pcs medium potatoes
  • 1 onion onion
  • 6 cloves garlic
  • 3 cm fresh ginger
  • 1 tsp salt
  • 1 tsp Korean chilli powder (gochugaru) or ground pepper
  • 200 g ripe kimchi
  • 3 stalks spring onion
  • 2 tbsp soybean paste (Doenjang) or Miso
  • 2 l water
  • 2 tbsp soy sauce