감자탕 Gamjatang Recipe

Blanch the bones

Place pork bones in a large stockpot and cover with cold water. Bring to a vigorous boil over high heat and boil for 8 minutes. This removes blood and impurities. Drain bones and discard the blanching water. Rinse bones and the pot briefly under running water.

Make initial broth

Return cleaned bones to the pot and add 4 L fresh cold water. Add whole garlic cloves, smashed ginger, quartered onion, green onion lengths, and black pepper. Bring to a vigorous boil, then reduce to a gentle simmer. Skim any foam that rises to the surface during the first 10–15 minutes.

Simmer until tender

Cover partially and simmer gently for 1.5–2 hours, until the meat is tender and begins to pull from the bones. Add 1 tablespoon salt during the last 10–15 minutes of simmering to season the broth (adjust later to taste).

Strain and reserve

Remove bones and set aside. Strain broth through a fine-mesh sieve into a clean pot to remove solids. Reserve both the broth (keep hot) and the meat, pulling any usable meat from the bones and cutting into bite-sized pieces. Discard ginger, onion, and garlic solids.

While the broth simmers, combine gochugaru, gochujang, soy sauce, doenjang, rice wine, sesame oil, sugar, minced garlic, and ground black pepper in a small bowl. Whisk until smooth and set aside. Taste and adjust: add more gochugaru for heat or a little more sugar for balance.

When broth and meat are ready, add the prepared spice paste to the hot strained broth and whisk to dissolve completely. Bring the broth back to a gentle simmer so the flavors meld, 5–7 minutes.

Add the potatoes and korean radish (if using) to the simmering, seasoned broth. Cook 15–20 minutes until potatoes are nearly tender when pierced with a fork.

Add napa cabbage, mushrooms, and the reserved pulled pork meat. Continue simmering for another 5–10 minutes until cabbage wilts, mushrooms are cooked, and the meat is heated through.

Taste the stew and adjust seasoning with additional soy sauce or salt (coarse sea salt) and a little more gochugaru if you want more heat. If broth is too strong, add up to 1 cup water and simmer 3–5 minutes to integrate.

Stir in sliced green onions and optional ground perilla seeds. Ladle stew into bowls and sprinkle toasted sesame seeds on top. Serve hot with steamed rice and Korean banchan (side dishes).

If you prefer a slightly thicker, richer broth, simmer uncovered 10–15 minutes to reduce and concentrate flavors before garnishing.