Korean Pork Bone Potato Soup/Stew (Gamjatang)

An authentic Korean Pork Bone soup (Gamjatang) is delicious, spicy, rich and full of flavor to warm you up on a cold winter day! My husband's favorite soup!
Course Main Course
Cuisine Asian, Korean
Keyword asian soup recipe, korean dinner, korean soup recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 2 hours
Total Time 5 hours
Servings 6 -8
Calories 733 kcal


For the Soup:

  • 6-8 pieces pork neck bones about 1.4 kg
  • 10 cups water
  • 1 large onion sliced
  • 2 dried shiitake mushrooms
  • 4-5 slices ginger to remove pork smell
  • 1 tablespoon minced ginger
  • 1 dried red chili pepper remove seeds
  • 2 tablespoons Korean soybean paste Doenjang (found in Korean or Asian supermarkets)

For the Sauce to add to the soup after simmered for 1.5 hours:

  • 6-8 cloves garlic minced
  • 3 tablespoons fish sauce
  • 3 tablespoons cooking wine
  • 1 tablespoons Korean red pepper paste Gochujang (found in Korean or Asian supermarkets)
  • 2 tablespoons Korean coarse red pepper powder Gochugaru (found in Korean or Asian supermarkets)


  • 4 large white potatoes peeled, quartered
  • 1/4-1/2 napa cabbage sliced in quarters blanched
  • 2 stalks of green onions diced
  • 1/2 cup Asian chives diced

Optional but enhances flavor:

  • 10 Perilla leaves, sliced in thick strips (found in Korean or Asian supermarkets)
  • Roasted sesame seeds
  • Black pepper


  1. Soak the pork bones in a large bowl in cold water for 2 hours to remove any blood. Drain water and wash bones.
  2. Put the bones into a large stock pot and fill with enough water to cover the bones. Add 4-5 slices of sliced ginger (to remove the pork smell). Boil water and remove any scum that surfaces to top of water.
  3. Drain water, discard ginger slices and rinse the pork bones.
  4. Add 10 cups of new water to pork bones and boil again.
  5. Add sliced onion, dried shitake mushrooms, minced ginger, soy bean paste and dried red chili pepper to pot. Boil the pot for 1-1/2 hours over medium heat.

  6. About 1-1/2 hours later, take the red hot chili pepper and shiitake mushrooms out of the pot.

  7. Slice shiitake mushrooms into bite sized pieces.
  8. In a small bowl, combine the minced garlic, fish sauce, cooking wine, Korean red pepper paste and Korean coarse red pepper powder in a bowl.
  9. Add the sauce, potatoes, Napa cabbage, green onions, asian chives, soy bean sprouts, Perilla leaves and the chopped shiitake mushrooms into the soup. Simmer on medium heat for another 30 minutes.
  10. minutes later, transfer the soup into a serving bowl or Korean earthenware, top with sesame seeds and/or black pepper.
  11. Serve with rice and/or Korean banchan (Korean side dishes).

Recipe Notes

This soup takes time and patience and requires some ingredients from a Korean or Asian supermarket but the flavorful broth combined with the fall of the bone pork will be well worth the effort. The total time from start to finish to complete will take around 4-5 hours.

Nutrition Facts
Korean Pork Bone Potato Soup/Stew (Gamjatang)
Amount Per Serving (1 bowl (about 1/6 of recipe))
Calories 733 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 18g 90%
Cholesterol 168mg 56%
Sodium 1048mg 44%
Potassium 1373mg 39%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 16%
Sugars 3g
Protein 44g 88%
Vitamin A 18.5%
Vitamin C 34.1%
Calcium 13.2%
Iron 36.5%
* Percent Daily Values are based on a 2000 calorie diet.