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Gamjatang, or Korean pork bone soup, is one of Korea's most comforting dishes. It's famous for its rich broth, tender pork, soft potatoes, and the irresistible aroma of perilla leaves and ground perilla seeds.
Traditional gamjatang usually requires simmering pork bones for hours, making it a rewarding but time-consuming meal. Fortunately, Korean home cooks have developed a shortcut that delivers surprisingly authentic flavors in a fraction of the time.
This Boneless Gamjatang, loved by renowned Korean chef Jung Hyo-young, replaces pork bones with thinly sliced pork belly. Combined with beef bone broth, aged kimchi, potatoes, and a savory Korean seasoning blend, it creates a hearty one-pot meal that's much easier to prepare without sacrificing the soul of the original dish.
If you're looking for a simple way to experience authentic Korean comfort food at home, this recipe is an excellent place to start.
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| Easy Boneless Gamjatang |
Table of Contents
- Why You'll Love This Recipe
- Ingredients
- Instructions
- Nutrition Facts
- Why This Fits a Korean Diet Lifestyle
- Healthy Cooking Tips
- Frequently Asked Questions
- Conclusion
Why You'll Love This Recipe
- Inspired by a shortcut recipe praised by Korean chef Jung Hyo-young
- Enjoy authentic gamjatang flavors without pork bones
- Ready much faster than traditional gamjatang
- Made in one pot with simple ingredients
- Rich, savory broth full of Korean flavors
- Hearty enough for lunch or dinner
- Perfect for anyone exploring Korean home cooking
This recipe keeps the comforting taste of traditional gamjatang while making it much more approachable for busy home cooks.
Ingredients
Serves 2
- 200 g (7 oz) thinly sliced pork belly
- 1 package Korean beef bone broth (sagol broth)
- 200 ml water
- 200 g (7 oz) aged kimchi, chopped
- 1 large potato, cut into bite-sized pieces
- 1 green onion, sliced
- 2 Cheongyang chili peppers, sliced (or other hot green chilies)
- 10 perilla leaves, roughly torn
Seasoning
- 1 tablespoon minced garlic
- ½ tablespoon Korean chili paste (gochujang)
- 1½ tablespoons Korean soybean paste (doenjang)
- 2 tablespoons tuna extract (or tuna sauce)
- 1½–2 tablespoons Korean red pepper flakes (gochugaru)
- ½ tablespoon ground black pepper
- 3 tablespoons ground perilla seed powder
Instructions
- Heat a large pot over medium heat and cook the thinly sliced pork belly until it begins to brown and releases some of its fat.
- Add the potato pieces, 200 ml of water, and the beef bone broth. Bring everything to a gentle boil.
- Stir in the chopped aged kimchi.
- Add the minced garlic, gochujang, doenjang, tuna extract, and Korean red pepper flakes. Stir well until the seasonings dissolve into the broth.
- Continue simmering until the potatoes are completely tender.
- Add the sliced green onion and Cheongyang chili peppers. Simmer for another 2–3 minutes.
- Finish with black pepper, torn perilla leaves, and ground perilla seed powder. Cook for one final minute so the flavors come together.
- Serve hot on its own or with a bowl of steamed rice for a classic Korean meal.
Nutrition Facts
Estimated Nutrition (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 520–620 kcal |
| Protein | 28–35 g |
| Fat | 35–42 g |
| Carbohydrates | 15–22 g |
| Fiber | 4–6 g |
Nutrition values are estimates and may vary depending on the ingredients and brands used.
Why This Fits a Korean Diet Lifestyle
Gamjatang has long been one of Korea's favorite comfort foods. Traditionally made by simmering pork bones for hours, it's a hearty meal often enjoyed with family or friends, especially on cold or rainy days.
Today, many Korean home cooks are finding creative ways to simplify classic recipes without losing their signature flavors. This boneless version is a perfect example. By using thinly sliced pork belly instead of pork bones, you can enjoy the rich taste of gamjatang in much less time.
The combination of aged kimchi, doenjang (Korean soybean paste), gochujang, perilla leaves, and ground perilla seeds creates the deep, savory flavor that makes gamjatang so comforting. While it's quicker to prepare, it still captures the essence of this beloved Korean soup.
This recipe also highlights an important part of Korean home cooking: using practical shortcuts while preserving traditional flavors. It's satisfying, approachable, and easy enough for a weeknight dinner.
Healthy Cooking Tips
- If you prefer a leaner version, substitute the thinly sliced pork belly with thinly sliced pork shoulder or pork loin.
- Ground perilla seed powder is one of the signature ingredients in gamjatang. If possible, don't skip it—it adds the rich, nutty flavor that makes the soup so distinctive.
- Adjust the heat by increasing or reducing the amount of Cheongyang chili peppers or Korean red pepper flakes.
- The stew tastes even better after resting for a few minutes, allowing the potatoes to absorb more of the flavorful broth.
- For a traditional Korean meal, serve it with steamed rice and a few simple side dishes such as kimchi or seasoned vegetables.
Frequently Asked Questions
1. Is this traditional gamjatang?
No. This is a simplified home-style version inspired by traditional gamjatang. Instead of pork bones, it uses thinly sliced pork belly to reduce cooking time while keeping the rich Korean flavors.
2. Can I use another cut of pork?
Yes. Thinly sliced pork shoulder or pork loin works well if you prefer a leaner option.
3. What does ground perilla seed powder taste like?
It has a rich, nutty flavor that's unique to many Korean soups and stews. It's one of the key ingredients that gives gamjatang its signature taste.
4. Can I make this recipe less spicy?
Absolutely. Simply reduce the amount of Korean red pepper flakes or omit the Cheongyang chili peppers for a milder broth.
5. Can I prepare this soup ahead of time?
Yes. Like many Korean stews, the flavors become even richer after resting. Store leftovers in the refrigerator and reheat gently before serving.
Conclusion
If you've always wanted to try homemade gamjatang but felt intimidated by the long cooking time, this boneless version is an excellent alternative.
Inspired by a recipe admired by Korean chef Jung Hyo-young, it delivers the rich, comforting flavors of traditional gamjatang using simple ingredients and a much faster cooking method.
Whether you're exploring Korean home cooking for the first time or searching for an easy one-pot dinner packed with bold Korean flavors, this Boneless Gamjatang is a recipe you'll want to make again and again.
Sometimes the best Korean comfort food doesn't require hours of cooking—just smart shortcuts and quality ingredients.
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