Homemade Gamjatang: The Ultimate Spicy Korean Pork Bone Stew Recipe for Comfort

When the chilly winds blow, or when you simply need a warm, comforting embrace for your body and soul, is there any dish more satisfying than Gamjatang (Korean Pork Bone Stew)? This beloved Korean soul food, cherished by all ages, offers a deep sense of happiness with just one bowl. It features tender pork backbone simmered in a rich, spicy broth, perfectly complemented by various vegetables and a flavorful seasoning. While it might seem complex, by following a few key steps, you can achieve a profound, restaurant-quality taste right in your own kitchen. Follow my detailed recipe today to create a delicious and hearty Gamjatang, perfect for sharing a bountiful meal with your loved ones. This guide covers everything from preparing the ingredients to mastering the secrets of a truly deep flavor, making it easy for even beginners to follow.

Step 1: Essential First Step: Cleaning Pork Bones and Removing Blood

The journey to a perfect Gamjatang begins with preparing fresh pork backbone and thoroughly removing any residual blood. First, rinse the pork bones clean under cold water. Then, place them in a large bowl, cover them completely with fresh cold water, and let them soak for about 3 to 4 hours to draw out the blood. Changing the water once or twice during this process will make it even more effective. This crucial step eliminates any gamey odor and ensures a clean, savory broth. Skipping this part will make it difficult to achieve a truly delicious stew, as the unique smell from the bones can overpower even the best seasonings.

💡 Tips: To enhance blood removal and further clean the bones, you can dissolve a small amount of flour or rice water (the starchy water left after rinsing rice) in the cold water during soaking. Taking ample time and being meticulous with this step is key to a flavorful and clean-tasting Gamjatang.

Step 2: First Boil: Blanching Pork Bones for a Clean Broth

After soaking, it’s time to blanch the pork bones to remove any remaining impurities. Place the blood-free pork bones in a large pot and add enough water to cover them generously. Add about 10 whole black peppercorns, the white part of 1 large green onion, 5 cloves of whole garlic, and a slice of ginger to the pot. Bring the water to a rolling boil over high heat. Once boiling, continue to cook for about 10 minutes to remove any lingering impurities and excess fat from the bones. Discard all of this initial boiling water. Rinse the blanched pork bones thoroughly under running cold water, ensuring no bone fragments or scum remain.

💡 Tips: This initial blanching and subsequent rinsing are vital steps that determine the clarity and absence of gamey smell in your broth. Although it may seem like an extra effort, it’s essential for achieving a clear and refreshing Gamjatang. Rinsing the bones with cold water after blanching helps prevent them from overcooking and locks in their natural juices.

Step 3: Simmering the Broth and Preparing the Spicy Seasoning Paste

Return the thoroughly cleaned pork bones to the pot. Add 2.5 liters (about 10-11 cups) of fresh water, along with the white part of 1 large green onion, 5 cloves of whole garlic, and a slice of ginger. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 1.5 to 2 hours, allowing a rich, flavorful broth to develop. While the bones are tenderizing, prepare the seasoning paste. In a separate bowl, combine 5 tablespoons of gochugaru (Korean chili powder), 2 tablespoons of doenjang (Korean soybean paste), 1 tablespoon of gochujang (Korean chili paste), 3 tablespoons of minced garlic, 1 teaspoon of minced ginger, 2 tablespoons of gukganjang (Korean soup soy sauce), 1 tablespoon of myeolchi aekjeot (Korean anchovy sauce), 4 tablespoons of perilla seed powder, 2 tablespoons of mirin (Korean cooking wine), and a pinch of black pepper. Mix everything well to form a thick paste.

💡 Tips: While simmering the broth, periodically skim off any foam that rises to the surface for a cleaner taste. Adding a generous amount of perilla seed powder to the seasoning paste will enhance the nutty flavor and create a thicker, more satisfying texture in your Gamjatang. Preparing the seasoning paste in advance and allowing it to rest can deepen its flavors even further.

Step 4: Adding Vegetables and Simmering to Perfection

Once the broth has developed a rich flavor and the pork bones are tender, carefully remove the bones from the pot. Discard the green onion, garlic, and ginger from the broth. Prepare 2 large potatoes by cutting them into substantial chunks, and slice 200g (about 7 oz or 2 cups) of blanched napa cabbage outer leaves or dried napa cabbage (woogeoji) into bite-sized pieces. Return the pork bones and potatoes to the broth and bring it to a boil. Once the potatoes are halfway cooked, add half of the prepared seasoning paste and the woogeoji. Continue to simmer over medium heat for another 15-20 minutes, allowing the flavors to meld and the ingredients to absorb the delicious broth.

💡 Tips: It’s best to cut potatoes into larger chunks to prevent them from breaking apart too easily during simmering. Blanched woogeoji can be prepared in advance and frozen, making it convenient to use whenever you crave Gamjatang. Instead of adding all the seasoning paste at once, it’s wise to add it gradually and taste-test to achieve your preferred level of spice and flavor.

Step 5: Final Adjustments and Serving Your Gamjatang

When the potatoes and woogeoji are tender, add the remaining seasoning paste. Adjust the seasoning with gukganjang (Korean soup soy sauce) or salt to your taste. Finally, roughly chop 1 bunch of fresh perilla leaves (deulkkaennip), thinly slice 1 green onion diagonally, and slice 1 Cheongyang chili pepper (or serrano pepper for similar heat) diagonally, then add them to the pot and bring to a quick boil. Be careful not to overcook the perilla leaves and green onions, as this preserves their fresh aroma and vibrant color. Just before turning off the heat, stir in an additional 1-2 tablespoons of perilla seed powder to maximize the nutty richness, completing your perfect homemade Gamjatang.

💡 Tips: For an extra kick, you can add more Cheongyang chili peppers or red chili peppers according to your preference. Incorporating other vegetables like crown daisy (ssukgat) or enoki mushrooms (paengi beoseot) can add more texture and visual appeal. Serve a steaming hot bowl with rice for a hearty and satisfying meal that the whole family will enjoy.

Conclusion

With a bowl of homemade Gamjatang prepared with such care, you won’t envy any restaurant’s version! The rich broth extracted from the bones, the spicy seasoning, and the tender woogeoji and potatoes create a truly exquisite harmony of flavors. While the process might seem extensive at first, you’ll find it much easier after your initial attempt. Leftover Gamjatang can be refrigerated and reheated, or you can get creative by adding ramen noodles or hand-pulled dough flakes (sujebi) for a delightful variation. I hope you enjoy a happy and fulfilling time nourishing your body and soul with this warm Gamjatang alongside your loved ones. May this recipe bring warmth and joy to your dining table, and I look forward to sharing another delicious recipe with you next time!