Gamjatang Pork Bone Soup

Gamjatang Pork Bone Soup

Our pork is forested making it more nutrient dense and flavorful than factory-raised meat.

For some added flavor that really packs a health punch, try this hearty Korean soup


7 cups
Potatoes peeled & cut into cubes
Napa cabbage leaves, rinsed
Mung bean sprouts, rinsed
3-1/2 oz
Onion peeled & halved
Green onion
1 oz
Garlic, peeled
5 cloves
Fresh ginger peeled & thinly sliced
1/5 oz
Whole black pepper
1 tsp
-Seasoning base (mix these well in a bowl):
Korean chili flakes
3 Tbsp
Korean soybean paste
2 Tbsp
Rice wine
2 Tbsp
Garlic, minced
1 1/2 Tbsp
Korean chili paste
1 Tbsp
Korean fish sauce
1 Tbsp
1 Tbsp
Ginger, minced
1 tsp
Black pepper, salt to taste


  • Large pot
  • Sieve


Soak the pork bones in cold water for at least 1 hour changing the water at least twice.

Place the bones into a large pot and add enough water to cover the bones, then boil it for about 10 minutes over medium-high heat, covered. Drain away the water and rinse the bones in cold running water.

In a large clean pot, place the bones and add the water (7 cups) and all vegetables Simmer it on low heat for 90 minutes, covered.

While the bone broth is cooking, parboil the potatoes in a separate pot, drain and set aside.

Par boil the cabbage leaves for 1-2 minutes. Drain and cut into strips. After about 90 minutes, sieve the broth into a bowl. Keep the bones and discard any boiled spices/vegetables. 

Transfer the broth into a clean pot then add back the pork bones, potatoes, cabbage leaves, and the seasoning base into the pot. Boil over medium-high heat until the potatoes cook completely (10 to 15 mins).

Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, green chilies) and the ground sesame seeds into the pot and boil for a further 1 to 2 mins until they soften.

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