Gamjatang ranks among my top five Korean soups. Korea is a nation of broths, and soup is central to its cuisine and culture. With so many delicious options, I would still pick gamjatang every time.
Made from pork neck bones, this soup is rich, spicy, and deeply comforting—perfect for a rainy day or when you want something hearty.
Why is it called gamjatang?
In Korean, “gamja” commonly means potato and “tang” means soup, so it’s easy to assume gamjatang simply means potato soup. However, that isn’t the whole story.
“Gamja” can also refer to part of the pork spine. Some food historians and cooks say the original gamjatang didn’t include potatoes; restaurants later added them because of the name confusion. Either way, potatoes are now a familiar and delicious element in many versions of this soup.
I avoided ordering gamjatang for years because I thought it was a plain potato soup. My mom, who grew up in Korea, had the same misconception and didn’t try gamjatang until her late 40s. We learned to make this version together, and this recipe is what we developed.
Ingredients
- Pork neck bones – Gamjatang is best with pork neck bones: they’re flavorful and the meat becomes tender. Choose bones with generous meat attached.
- Aromatics – Onion, large green onion (daepa), ginger, garlic, and a dried shiitake mushroom add depth to the broth.
- Seasoning paste – Gochujang (Korean red pepper paste), gochugaru (Korean red pepper flakes), perilla powder, fish sauce, plum syrup, black pepper, and a bit of chicken bouillon for extra umami.
- Young radish greens – One of my favorite parts of the dish. They absorb the broth’s flavor beautifully. Napa cabbage works as an alternative.
- Perilla leaves – Even if you’re unsure about them, add perilla leaves—their unique flavor complements the soup.
- Potato – One large russet, cut into chunks. Potatoes add body and soak up the spicy broth.
More soup recipes
If you enjoy this recipe, try other soups on the blog for more comforting, flavorful ideas.
Soups & Stews
Carne En Su Jugo (Meat in its Juices)
Korean
Soondubu Jjigae (BCD Tofu Kit)
Korean
Gamjatang (Pork Bone Soup)
Korean
Kimchi Jjigae (Kimchi Stew)
Gamjatang (Pork Bone Soup)
Ingredients
- 2 lbs pork neck bones
- 8–10 cups water
- 2 tbsp doenjang (fermented soybean paste)
- 1 oz sliced ginger (or 3 bay leaves)
- 1 small onion
- 1 dried shiitake mushroom
- 1 daepa (large green onion) or 2 green onions
- 10 perilla leaves
- 1 large russet potato, peeled and cut into 6 pieces
- 1/2 lb young radish greens or napa cabbage
- 1 serrano pepper or Korean spicy pepper
Seasoning paste
- 4 garlic cloves, minced
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
- 2 tbsp fish sauce
- 3 tbsp perilla powder
- 1/2 tsp black pepper
- 1 tbsp plum syrup
- 1 tbsp chicken bouillon
- 2 tbsp water
Instructions
- Soak the pork neck bones in cold water for one hour, changing the water once or twice.
- Prepare the aromatics: mince the garlic, chop the green onion, slice the ginger and onion, and wash the young radish stems. Tip: To prevent potatoes from browning, either peel them just before using or keep cut pieces submerged in cold water.
- Make the seasoning paste by combining the garlic, gochujang, gochugaru, fish sauce, perilla powder, black pepper, plum syrup, water, and chicken bouillon. Set aside.
- After soaking, drain the bones and add them to a pot with enough room-temperature water to cover. Bring to a boil; once boiling, let it boil for only a couple of minutes. This quick blanch removes gaminess and impurities.
- Drain and rinse the bones thoroughly, cleaning out any residue from crevices.
- Return the bones to a clean pot with 8 cups of water, ginger, onion, dried shiitake, and doenjang (mix the doenjang with 1/2 cup water first so it dissolves easily). Bring to a boil, skim any scum, then reduce to medium, cover, and simmer for 90 minutes.
- Meanwhile, blanch the young radish greens in boiling water for 1–2 minutes, then set aside.
- After 90 minutes, remove the ginger and take out the shiitake to slice. Add 1–2 cups of water if needed, then stir in the seasoning paste. Add potatoes, green onion, blanched radish greens, sliced shiitake, and sliced serrano pepper. Cover and simmer for another 30 minutes.
- When the potatoes are tender (check with a chopstick), add sliced perilla leaves to finish. Taste and adjust seasoning, then serve hot.
Nutrition information is automatically calculated and should be used as an approximation.