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Gamjatang

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description Gamjatang Overview

Gamjatang is a Korean soup or stew made by simmering pork backbone or neck bones until the attached meat becomes tender. Potatoes are common, while the broth is typically seasoned with ingredients such as chili flakes, fermented soybean paste, garlic, and ground perilla seeds; leafy greens and perilla leaves may also be added. It is served communally with rice and is associated with hearty restaurant meals and late-night dining.

help Gamjatang FAQ

What is gamjatang made from?

Gamjatang is built around pork backbone or neck bones simmered with potatoes and vegetables. Napa cabbage, soybean sprouts, garlic, perilla leaves, and perilla seed powder are common additions. [Maangchi recipe](https://www.maangchi.com/recipe/gamjatang)

Does gamja in gamjatang mean potato?

Gamjatang is commonly translated as potato stew, and potatoes are an important ingredient. Some Korean food references connect gamja in this dish with the pork spine, so the name's exact origin is debated.

What makes gamjatang spicy and nutty?

Gochugaru, gochujang, doenjang, garlic, and fish sauce create the spicy and savory base. Crushed perilla seeds and fresh perilla leaves add the soup's distinctive earthy, nutty aroma.

How long does gamjatang take to cook?

The pork bones need a long simmer so the meat becomes tender and the broth gains flavor. Maangchi's version lists about 2 hours of cooking and serves 2 to 3 people.

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