Today we’re making Gamjatang, a hearty Korean pork bone soup packed with tender meat, potatoes, and rich, earthy flavors.

Perfect for cold days or anytime you crave something warm and deeply satisfying.

Start by rinsing pork back bones in cold water, then blanch to remove impurities. In a clean pot, add the bones with 1 tbsp soy sauce, 1 tbsp doenjang (fermented soybean paste), 1 tbsp gochujang, 1 tsp dasida (beef stock powder), and 1 tbsp gochugaru.

Simmer for 1 hour until the broth is rich and the meat is tender. Then add potatoes, onion, spring onion, and bok choy. Simmer until potatoes are soft.

Finish with a generous spoon of perilla seed powder for nutty depth.

This soup is bold, comforting, and full of texture—an absolute Korean classic.

All the detailed steps are in the video below—watch and cook along with me!