Gamjatang (Pork Bone Soup)
- Korean Food Addict
- Jun 24, 2025
History and Significance of Gamjatang
Gamjatang is a hearty Korean pork bone soup that's been simmered for hours until the meat falls off the bone. Interestingly, the name "gamja" may not actually refer to potatoes - there's a theory that it comes from an old Korean word for the meat around pork spine bones.
The King of Hangover Soups
Gamjatang is especially popular as a hangover cure after a night of drinking. The rich broth and tender meat soothe the stomach, while the radish greens and perilla powder add nutrition. It's so beloved that 24-hour gamjatang restaurants can be found throughout Korea.
Regional Variations
In Jeolla Province, it's sometimes called "ppyeodagwi haejangguk" (bone hangover soup), and each region has slightly different seasoning ratios and ingredients. Some places add extra perilla for nuttiness, while others emphasize the spicy heat.
How to Enjoy
Gamjatang is typically shared among several people. The pot is placed directly on the table while steaming hot, and diners serve themselves. The classic finish is adding rice or instant noodles to the remaining broth.
Instructions:
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Soak the Pork Bones
- Soak 1.5kg pork spine bones in cold water for 2 hours to remove blood
- Change the water every 30 minutes for a cleaner taste
- Rinse thoroughly under running water when done
- Soak the Pork Bones
- Soak 1.5kg pork spine bones in cold water for 2 hours to remove blood
- Change the water every 30 minutes for a cleaner taste
- Rinse thoroughly under running water when done
- Blanch the Bones
- Place bones in a large pot with plenty of water
- Add 1 green onion, 5 garlic cloves, and 1 piece of ginger
- Boil over high heat and skim off foam and impurities
- Blanch for 10 minutes, then rinse bones in cold water
- Make the Broth Base
- Place cleaned bones in a large pot
- Add 3L water, 1 green onion, 1 onion, and 10 garlic cloves
- Bring to boil, then reduce to medium and simmer for 1 hour
- Skim foam occasionally for a clear broth
- Prepare the Seasoning Paste
- Mix 4 tbsp gochugaru, 1.5 tbsp doenjang, 1 tbsp gochujang
- Add 3 tbsp soup soy sauce, 2 tbsp fish sauce
- Add 2 tbsp minced garlic, 1 tsp ginger juice
- Mix all ingredients thoroughly
- Prepare Vegetables
- Peel 4 large potatoes and quarter them
- Cut 200g dried radish greens into 5cm pieces
- Fold 10 perilla leaves in half
- Slice 2 cheongyang peppers and 1 red pepper diagonally
- Add Seasoning and Simmer
- After 1 hour, add the seasoning paste to the broth
- Add potatoes and simmer on medium for 20 minutes
- When potatoes are almost done, add radish greens
- Simmer 10 more minutes until greens are tender
- Add Perilla Powder
- Add 5 tbsp perilla seed powder for nutty flavor
- Add perilla leaves and green onion
- Simmer 5 more minutes to blend flavors
- Taste and adjust with salt or fish sauce
- Finish and Serve
- Top with sliced peppers
- Serve in the pot at the table
- Enjoy hot with steamed rice
- Add rice to remaining broth for a delicious finish
Recipe Notes:
- Soak bones thoroughly to remove blood - at least 2 hours, preferably overnight for best results.
- Adding green onion, garlic, and ginger when blanching helps remove gamey odors.
- Don't overcook potatoes or they'll fall apart - reduce heat when nearly done.
- Perilla seed powder is essential - use generously for authentic restaurant flavor.
- Dried napa cabbage can substitute for radish greens.
- Add more cheongyang peppers or gochugaru for extra heat.
- Add instant noodles to the remaining broth for a delicious treat.
- Reheating the next day makes it even more flavorful as seasonings penetrate deeper.
Ingredients:
Serving size
Main Ingredients
- 1.5 kg pork spine bones
- 4 large potatoes
- 200 g dried radish greens (or napa cabbage)
- 10 perilla leaves
Broth Ingredients
- 3 L water
- 2 stalks green onion
- 1 onion
- 15 cloves garlic
- 1 piece ginger
Seasoning Paste
- 4 tbsp gochugaru (Korean red pepper flakes)
- 1.5 tbsp doenjang (soybean paste)
- 1 tbsp gochujang (red pepper paste)
- 3 tbsp soup soy sauce
- 2 tbsp fish sauce
- 2 tbsp minced garlic
- 1 tsp ginger juice
Finishing
- 5 tbsp perilla seed powder
- 2 cheongyang peppers
- 1 red pepper
- salt to taste