Gamjatang Recipe Video

Gamjatang (pork bone soup) is another Korean traditional nutritious dish. It’s usually made with pork spine bones and vegetables, but I use pork neck bones in this recipe.


Preparation Time15 MinCooking Time2 Hr 0 Min
Ready In2 Hr 15 MinHealth IndexHealthy
Main Ingredient, Interest Group


 Pork neck bones1 Cup (16 tbs)
 Garlic1 Tablespoon
 Ginger1 Tablespoon
 Dried shiitake mushrooms1 Cup (16 tbs)
 Napa cabbage1
 Potatoes1 Cup (16 tbs)
 Bean sprouts1 Cup (16 tbs)
 Asian chives1 Tablespoon
 Green onions1
 Dried red chili pepper To Taste
 Soybean paste1 Tablespoon
 Hot pepper flakes To Taste
 Hot pepper paste1 Tablespoon
 Cooking wine2 Tablespoon
 Perilla seeds powder1 Tablespoon (Deulkkae Garu)
 Fish sauce1 Tablespoon


Soak 2.5 lb (about 1 kg) of pork neck bones in cold water for 2 hours.
Boil water in a large pot.
Put ¼ of a medium sized napa cabbage (about 2-3 cups) into the boiling water and blanch it for a minute.
Rinse and drain the cabbage and put it in a bowl.
Tear each leaf lengthwise once or twice to make it bite size and set it aside.
Rinse pork neck bones in cold water and put them in boiling water with 4-5 slices of ginger (1 tbs). Cook for 7 minutes.
Rinse and strain the pork neck bones and put them in a large pot.
Pour 10 cups of water into the pot.
Add 1 medium size sliced onion, 1 tbs of sliced ginger, 2 tbs of soy bean paste, 1 dried red chili pepper (after removing the seeds), and 2 dried shiitake mushrooms to the pot. Boil it for 1. 5 hours over medium high heat.
Prepare a small bowl to make the sauce! In the bowl, put 6-8 cloves of minced garlic, 2 tbs of hot pepper flakes, 1 tbs of hot pepper paste, 3 tbs of cooking wine, 3 tbs of fish sauce, 3 tbs of perilla seeds powder (deulkkae garu) and mix it all up.
Prepare a large bowl for vegetables
Squeeze the cooked cabbage slightly to drain some of the water, and put it into the bowl.
Cut about 10 perilla leaves into bite sized pieces and put them into the bowl.
Cut 2 stalks of green onion and Asian chives (2-3 cups worth) into 7 cm long pieces and put them into the bowl.
Rinse and drain 2 cups of soy bean sprouts and put them into the bowl.
Peel 3 small potatoes and put them into the bowl.
Now you made the sauce and prepared all the vegetables. All you can do is to wait until the pork neck bone soup is finished cooking.
About 1 ½ hours later, take the red hot chilli pepper and shiitake mushrooms out of the pot.
Slice shiitake mushrooms into bite sized pieces.
Add your vegetables and your sauce and the chopped shiitake mushrooms into the soup. Cook for another 30 minutes.
30 minutes later, transfer the soup into a serving bowl and sprinkle some chopped green onions and ground pepper.

Editors Review

If you are looking for a easy and satisfying main course Korean dish, try Maangchi's Gamjatang or Korean pork bone soup. She is making this delicious full meal with about a little chopping and preparation, rest of the cooking is taken care by the low flames of her stove. As the dish is cooked, the hunger pang becomes stronger and stronger. It has meat and lots of vegetables simmered over low flame for a couple of hour to bring out a delicious dish. A must try dish on a lazy winter night for the whole family


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foodpsychologist says :

This Pork Bone Soup looks delicious ! how are shiitake mushrooms different from the normal ones? I think I can try this with normal mushrooms in case I don't get shiitake variety. Or do you have any suggestions?
Posted on: 31 October 2009 - 5:18am

genenius says :

Hi! I'm about 1 hour into the 1.5 hour boiling and it's already smelling SO GOOD! Thanks for putting the video together!
Posted on: 31 October 2009 - 12:34am