Gamjatang Recipe | Yummly
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This recipe is courtesy of Seonkyoung Longest.


  • 15 napa cabbage leaves (green, outer leaves)
  • 2 1/2 lb. pork baby back ribs (or St. Louis style ribs, cut into single ribs)
  • 2 lb. Yukon Gold potatoes (peeled, large ones cut in halves and small ones left as whole)
  • 1/3 cup ground Korean wild sesame seeds
  • 1 bay leaf
  • 5 slices ginger
  • 2 green onions (cut in halves)
  • 1 bulb garlic (cut in halves)
  • 1/2 medium onion (cut into halves)
  • 1 Tbsp. black peppercorn
  • 1/3 cup rice wine
  • 2 Tbsp. doenjang (Korean fermented soybean paste)
  • 10 cups cold water
  • 1/3 cup gochugaru (Korean red pepper flakes)
  • 2 Tbsp. doenjang (Korean fermented soybean paste)
  • 3 Tbsp. fish sauce
  • 1/4 cup wild sesame seeds powder
  • 2 Tbsp. chopped garlic
  • 1/4 tsp. black pepper
  • 1 handful kkatnip (wild sesame leaves, you can substitute with garlic chive; for garnish, optional)
  • enoki mushrooms (for garnish, optional)
  • wild sesame seed powder (for garnish, optional)
  • 3 green onions (sliced, for garnish, optional)
  • 1 serrano (or jalapeño, sliced; for garnish, optional)
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    1. Blanch Napa cabbage leaves in salted boiling water until soft, about 2 minutes. Remove from water and drain. Set aside. In same salted boiling water, place pork ribs and bring back to boil. It will take about 5 to 8 minutes to get rid of residues. When it starts boiling again, drain and rinse under cold water one by one. Set aside.
    2. In a cheesecloth or a spice bag, place all ingredients for flavor bag (1 bay leaf, 4-5 ginger slices, 2 green onions, 1 bulb garlic, 1/2 medium size onion, 1 Tbsp black peppercorn). Bind edges together tightly. In a large thick bottom pot, place blanched pork, flavor bag and all ingredients for broth (1/3 cup rice wine, 2 Tbsp. doenjang & 10 cups cold water). Stir doenjang into water, cover and bring it to boil over high heat. Then reduce heat to medium and simmer for 1 hour 30 minutes.
    3. For the sauce, combine all ingredients for sauce (1/3 cup gochugaru, 2 Tbsp doenjang, 3 Tbsp fish sauce, 1/4 cup wild sesame seed powder, 2 Tbsp chopped garlic, 1/4 tsp black pepper, 3 Tbsp prepared soup broth) in a mixing bowl and set aside. Tear each Napa cabbage leaf into 4 to 5 pieces and mix with 1/3 of sauce we made. When soup’s done simmering, remove flavor bag and add prepared potatoes, cabbage and rest of sauce. Stir everything together, cover and keep simmering until potatoes are fully cooked, about 20 to 30 minutes. Stir occasionally.
    4. In a wide shallow pot, place gamjatang about 3/4 way to the top of the pot. Top with Kkatnip, enoki mushrooms, rest of wild sesame seed powder, sliced green onions and chili. Serve on a table if you have a portable stove. Bring it to soft boil over medium high heat, then reduce heat to medium low, start stirring with a spoon to mix, garnish into soup bowls and you can start eating! Serve with a warm bowl of cooked rice or make fried rice after a little of the soup is left on pot. Enjoy!
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