Cooking Lucid
Spicy Gamjatang
A fiery pork backbone stew loaded with potatoes, perilla leaves, and gochugaru. Rustic, spicy, and deeply comforting — the kind of stew that warms you to the bone.
Prep 20 min
Cook 1h 30m
Total 1h 50m
Serves 6
Ingredients
Step 1 — Prep and simmer the pork
- 3 lbs pork neck bones or spine (cut into pieces)
- 10 cups water
- 1 onion (halved)
- 8 garlic cloves
- 2-inch piece ginger
- 2 tbsp doenjang
- 1 tbsp gochugaru
Step 2 — Build the stew
- 3 medium potatoes (quartered)
- ½ medium onion (sliced)
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp perilla seed powder (or ground perilla leaves)
- 4 perilla leaves (sliced)
- 2 green onions (sliced)
- Steamed white rice
Instructions
- 1
Simmer the bones
Blanch pork bones 5 minutes, rinse. Simmer with water, onion, garlic, ginger, doenjang, and gochugaru 60–75 minutes until meat is tender. Skim fat.
- 2
Add potatoes and season
Add potatoes and sliced onion. Stir in gochujang, gochugaru, and soy sauce. Simmer 20 minutes until potatoes are tender.
- 3
Finish and serve
Stir in perilla seed powder and leaves. Garnish with green onions. Serve bubbling hot with rice and kimchi.
Nutrition per serving: 460 cal · 34g protein · 24g carbs · 26g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
