What is Gamjatang?
Pork backbone, potatoes, napa greens, perilla, scallions, and perilla seed powder boil into a deep, rustic stew meant to be pulled apart at the table.
KOREAN FOOD · FROM HEAT TO FINISH
16 / 25
QUICK ANSWERS
KNOW THE DISH.
THEN EAT IT THE KOREAN WAY.
How do Koreans prepare and eat Gamjatang?
Soak and blanch pork bones, then simmer until tender. Use tongs to move a meaty backbone to your plate, pull the meat with chopsticks, and dip it lightly in mustard sauce.
What is the best bite of Gamjatang?
Alternate pork with rice and spoonfuls of broth.
What comes at the end of the meal?
Finish soft dough pieces in the broth, or reduce the pot and fry rice with kimchi, seaweed, and scallions.
01 · THE DESTINATION
Gamjatang: Pork Backbone and Potato Stew
Pork backbone, potatoes, napa greens, perilla, scallions, and perilla seed powder boil into a deep, rustic stew meant to be pulled apart at the table.
By Eat Korean Style Editorial TeamLast updated August 14, 2026
02 · BEFORE THE BOIL
Clean Bones, Strong Stock
Soak and blanch pork bones, then simmer until tender. Prepare potatoes, greens, doenjang, gochugaru, garlic, perilla leaves, and ground perilla seed.
03 · FIRST SIMMER
Tenderness Takes Time
Build the stock before adding potatoes and greens. Skim carefully and season in layers so the broth stays rich but not muddy.
04 · THE POT ARRIVES
Boil Hard at the Table
Pile greens and perilla over the cooked bones and bring the pot back to a lively boil. Add sujebi once potatoes are almost tender.
05 · READY TO PULL
Lift a Bone, Find the Meat
Use tongs to move a meaty backbone to your plate, pull the meat with chopsticks, and dip it lightly in mustard sauce.
06 · EAT WITH RICE
Broth, Potato, Tender Pork
Alternate pork with rice and spoonfuls of broth. Crush only a little potato into your bowl rather than thickening the shared pot.
07 · SAVE THE BROTH
Sujebi or Fried Rice
Finish soft dough pieces in the broth, or reduce the pot and fry rice with kimchi, seaweed, and scallions.
WHAT TO DRINK · WHAT COMES AFTER
KEEP THE TABLE
GOING.
Soju
Warm stew and chilled soju are a familiar match.
Lager
Cold beer refreshes between rich bites.
Sikhye
Sweet rice drink softens spice afterward.
Coffee Mix
Small and sweet after a long stew.
WHERE TO EXPERIENCE IT
TWO PLACES
WORTH THE TRIP.
One pick from the food’s best-known regional home, plus one accessible Seoul choice. Check the latest listing before visiting.
REGIONAL PICK
Eungam-dong · Seoul
Taejo Daerim Gamjaguk
A foundational restaurant in Eungam-dong’s gamjaguk street.
OPEN IN GOOGLE MAPS ↗SEOUL PICK
Seongsu · Seoul
Somunnan Seongsu Gamjatang
One of Seoul’s most searched and consistently busy pork-backbone stew destinations.
OPEN IN GOOGLE MAPS ↗Coming to Korea? Use these as carefully selected starting points—and enjoy the dish where its local story feels most alive.
MAKE IT AT HOME
A SIMPLE
HOME-STYLE RECIPE.
INGREDIENTS
Home-Style Gamjatang
INGREDIENTS
- Pork neck bones 1.5 kg
- Potatoes 600 g
- Napa greens 400 g
- Water 2.5 L
- Doenjang 45 g
- Gochugaru 35 g
- Soy sauce 40 ml
- Minced garlic 30 g
- Ground perilla seed 40 g
- Perilla leaves 40 g
- Scallions 100 g
COOKING METHOD
- 01
Soak the bones in cold water, blanch for 8 minutes, then rinse the bones and pot thoroughly.
- 02
Cover with fresh water and simmer 80–90 minutes, skimming, until the meat begins to soften.
- 03
Mix doenjang, gochugaru, soy sauce, and garlic into the broth. Add potatoes and greens.
- 04
Cook 25 minutes more; finish with perilla seed, leaves, and scallions, and boil until the pork is tender.
HOME NOTEBlanching and rinsing make a cleaner broth; perilla powder is added late so its aroma stays fresh.
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