Step 1

Pork neck bones are found in the freezer section at a Korean grocery store. Try to choose bones with a lot of meat.My recipe is for 2 to 3 servings. If you want to make it for 4-6 servings, double the recipe and cook longer.Blanching and washing the bones is a very important step because it will remove the unpleasant smell from the bones and make a clear soup.You can replace perilla leaves with basil leaves and perilla seeds powder with sesame seeds powder.

Step 2

Pork neck bones are found in the freezer section at a Korean grocery store. Try to choose bones with a lot of meat.My recipe is for 2 to 3 servings. If you want to make it for 4-6 servings, double the recipe and cook longer.Blanching and washing the bones is a very important step because it will remove the unpleasant smell from the bones and make a clear soup.You can replace perilla leaves with basil leaves and perilla seeds powder with sesame seeds powder.

Step 3

Rinse the pork bones a couple of times and soak in cold water for at least 30 minutes.Bring a large pot of water to a boil. Blanch the cabbage for 1 minute and then take it out with tongs.Keep the hot water boiling, we’ll use it later for blanching pork bones.Rinse the cabbage in cold water and strain. Tear the leaves in lengthwise once or twice to make it long bite sized pieces.Put the bones into the boiling water and cover. Let them cook for 7 minutes over medium high heat. The water will turn dark and some foam will come to the surface.Strain the bones and wash each one in cold running water to remove any extra fat, dark foamy stuff, and bone fragments. Put the cleaned bones into a large pot.Add ginger, soy bean paste, dried shiitake mushrooms, onion, dried red pepper, and 11 cups of water. Cover and cook for 90 minutes over medium high heat.

Step 4

90 minutes later, open the pot. Take out the 2 shiitake mushrooms and put them on your cutting board. Add the cabbage, soy bean sprouts, 3 green onions, and the peeled potatoes. Slice the mushrooms thinly and put them back to the pot. Add the seasoning paste. Add ¼ cup water and cover.Cook for 30 to 40 minutes over medium high heat until the potatoes are fully cooked. Test them by poking one with a chopstick or a bamboo skewer. If the chopstick goes through easily, it’s fully cooked.Add the perilla leaves and stir. You can serve right away with rice and a few more side dishes.

Step 5

AyaChi236 Brampton, Ontario Canada joined 5/20 & has 3 commentsPosted May 25th, 2020 at 1:30 pm | Log in to reply. Thank you for your tasty recipe! Everyone in my family loves my Gamjatang! They said it is way more better than restaurant bought! Thank you! ♥️♥️♥️See full size image Yumu USA joined 7/19 & has 1 commentPosted June 30th, 2019 at 8:47 pm | Log in to reply. Hi, mangchiI only have ssamjang, Can I use this instead of doenjang? Torontojax Toronto , canada joined 6/19 & has 1 commentPosted June 14th, 2019 at 11:09 am | Log in to reply. I runout of shietake mushroom so I used black fungus instead. About the perilla leaves , I substituted oregano leaves, the leaves are looked alike but oregano has pleasant flavor, so far the pork stew came out excellent. 1SpicyWonBok & has 2 commentsPosted May 9th, 2018 at 3:58 am | Log in to reply. Hi Maangchi,I love your cooking! It reminds me of my mother’s, she grew up in Incheon.I’m diabetic and I was wondering, can I take the potatoes out of this recipe or use daikon instead? I cannot eat too many carbs. Thank you for all your recipes! Curriedcabbage Indianapolis IN joined 2/19 & has 2 commentsPosted February 3rd, 2019 at 5:59 pm | Log in to reply. I’ve recently found that rutabagas work really well as replacements for potatoes, and have way fewer carbs. I hope it works for you! Joanneyeung101 New York joined 8/17 & has 1 commentPosted August 30th, 2017 at 12:08 am | Log in to reply. Hi mangchi. I bought green perilla seeds by accident.How do I use that on this recipe. Maangchi New York City joined 8/08 & has 12,051 commentsPosted August 31st, 2017 at 10:15 am | Log in to reply. First wash and drain them and then grind them with a blender with some water. If you don’t have a blender then use a mortar and pestle. First grind them into a paste and then add water.Then strain and use the strained water in the recipe. Berry Pearl of the orient seas joined 7/17 & has 3 commentsPosted July 14th, 2017 at 10:04 pm | Log in to reply. Hi maangchi. If i use pressure cooker, how much water shoukd i put? How long will i have to wait? Berry Pearl of the orient seas joined 7/17 & has 3 commentsPosted July 14th, 2017 at 9:39 am | Log in to reply. I love it! My boyfriend says it’s now his new favorite, next to sunuri haejangguk in anyang. I’ll try making haejangguk next!See full size image doublegogi stl joined 4/17 & has 1 commentPosted April 6th, 2017 at 8:57 pm | Log in to reply. Hi,Terrific recipe! Quick question: The water level after adding 11 cups of water (Step 7 of “Prepare bone broth) seems much higher than the water/broth level shown in Step 2 and 3 of “Finish,” even though everything has been cooking while covered. How is water/broth being reduced like that? I’m afraid my gamjatang is turning out a bit too watery–and I suspect some folks are having similar issues with theirs being too bland. Thanks for your help, and may the world run on gamjatang O, Joo-Hwan Las Vegas, Nevada USA joined 2/17 & has 10 commentsPosted April 2nd, 2017 at 11:28 pm | Log in to reply. Made this after a trip to the market yesterday. Came out perfect. Meat is really tender and has a very clean flavor. Also made 두부장아찌 tofu pickles as a side dish.See full size image sa_pilipina Kunsan City joined 6/09 & has 3 commentsPosted March 12th, 2017 at 11:03 am | Log in to reply. Hi,Are you able to tell us what to do with the left over sauce? In Korea, after eating most everything from the pan (its cooked at your table like samgupsal) they bring rice, and seaweed I think, mix it in the sauce. That is when the rice is consumed, not white rice along with the dish.. at least in Kunsan City….