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| Gamjatang (Korean Pork Bone Stew) is a traditional Korean dish made by simmering pork backbone, potatoes, and greens for a long time to create a deep, rich broth. Served piping hot in a stone pot as shown in the photo, it offers the authentic warmth and flavor of Korean cuisine. |
Gamjatang (Pork Backbone Stew): The Heartwarming Taste and History of a Korean Comfort Food
Introduction:
Dear readers,
Hello and welcome! Today, I would like to introduce you to another one of Korea’s beloved “soul foods” — Gamjatang.
Although Gamjatang is a traditional Korean dish, it is one that many people around the world could easily enjoy. This rich and flavorful stew, made by simmering pork backbone, potatoes, and greens for hours, is one of Korea’s most iconic and comforting dishes. It was born from the everyday lives and hard work of ordinary people — a true reflection of the Korean spirit.
Now, let’s begin.
1. What Is Gamjatang?
Gamjatang (Korean: 감자탕, English: Pork Backbone Stew or Gamjatang) is a hearty soup made by boiling pork backbones or neck bones for a long time until the broth becomes deep and rich. It is one of the most representative dishes of Korean home-style cuisine.
The stew is known for its savory yet slightly spicy flavor, tender pork meat, and the nutty aroma that comes from perilla seeds and leaves.
Gamjatang is often served in a large pot for several people to share. When served individually with the same ingredients, it is called “Ppyeo-haejangguk” — literally “hangover soup with bones.”
In other words, Gamjatang is the shared version, while Ppyeo-haejangguk is the single-serving version.
The broth thickens as it simmers because of the starch from the potatoes. While “potatoes” are in the name, the real stars of the dish are the pork and the flavorful broth. Some restaurants even omit the potatoes, yet the word Gamja remains as a symbolic part of Korean food culture.
2. Origins: A Hearty Meal Born from the Working Class
The exact origin of Gamjatang is not clearly documented, but it is widely believed to have begun in Korea’s Jeolla Province during the Three Kingdoms Period.
Pork was easier to raise than cattle, making it a primary source of protein for farmers. From this, hearty stews made from pork bones gradually became common and popular among laborers.
By the late 19th century, during the construction of the Gyeongin Railway in 1899, records show that dock workers at Jemulpo Port in Incheon frequently ate Gamjatang as an affordable and filling meal.
In other words, Gamjatang began as “food for the working field” — a nourishing meal born to comfort the sweat and hunger of laborers.
As Korea industrialized, the dish spread to cities like Seoul, Incheon, and Suwon, becoming a staple of everyday dining.
Today, Gamjatang carries with it the sentiment of the “worker’s meal” — a nutritious and hearty dish that anyone can enjoy.
3. Why Koreans Love Gamjatang: Comfort, Spice, and Sharing
The love Koreans have for Gamjatang is not just about its taste — it is about the emotion, sharing, and healing it represents.
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Harmony of flavors: The deep pork broth blends perfectly with the nuttiness of perilla powder and the gentle heat of red chili, creating a rich, complex flavor.
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A culture of sharing: Families, friends, and coworkers gather around one pot to eat together, symbolizing Korean togetherness.
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A cure for hangovers: After a night of drinking, many Koreans find nothing more comforting than a steaming bowl of spicy Gamjatang broth.
For these reasons, Gamjatang is often called “the king of Korean stews and hangover soups.”
Its approachable taste has also made it a must-have item on the menu of Korean restaurants around the world.
4. Gamjatang Loved by Foreigners
Many foreigners who visit Korea list Gamjatang as one of their favorite Korean foods.
The tender pork, the non-greasy yet rich broth, and the well-balanced seasoning make it appealing to Western palates.
In Japan, Gamjatang is sometimes described as a “Korean-style Tonkotsu Stew.” Korean restaurants and Gamjatang specialty shops are common in Japanese cities, where the dish is also enjoyed as a hangover remedy.
In Southeast Asia, Gamjatang receives positive reactions as well.
For instance, in Malaysia and Singapore, people find it familiar because it resembles their local pork bone soup, Bak Kut Teh.
5. How to Enjoy Gamjatang: The Pleasure of Picking the Meat off the Bone
There is a unique way to enjoy Gamjatang properly.
To savor the meat, you carefully pick the tender pieces from between the bones using chopsticks.
While this might seem tedious, the process itself is part of the fun and charm of the dish.
Experienced diners separate the meat, mix it with rice, and soak it in the broth.
It is also common to add noodles, dumplings, rice cakes, or even cook fried rice in the leftover broth at the end.
Because of this, Koreans often say “Gamjatang is a dish you enjoy twice” — first with the soup and meat, and again with the stir-fried rice finale.
6. How Gamjatang Is Made: Time Creates Depth
The basic ingredients of Gamjatang are:
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Pork backbone or neck bones
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Potatoes
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Napa cabbage leaves or dried radish greens
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Soybean paste, chili paste, garlic, red chili flakes
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Perilla leaves, perilla seed powder, green chili peppers
The key to great Gamjatang is time.
The pork bones are first blanched to remove impurities, then boiled again in fresh water for at least three hours to create a deep, rich broth.
Next, soybean paste and chili paste are added, followed by perilla powder and vegetables to complete the flavor.
At home, people often use pressure cookers or pre-made seasoning packs for convenience.
Even without advanced cooking skills, you can make a flavorful broth just by mixing soybean paste and chili paste properly.
7. Price and Accessibility
Gamjatang remains one of the most affordable and satisfying Korean meals.
As of 2024, pork backbone costs about 5,000 KRW per kilogram, making it an economical ingredient.
In most restaurants, a single serving costs between 9,000 and 12,000 KRW.
Because it’s often shared among several people, the value for money is excellent.
Some Gamjatang restaurant chains even include extras like rice, noodles, rice cakes, or dessert ice cream.
This makes Gamjatang a perfect choice for family meals, company dinners, or hangover recovery.
8. The Story Behind the Name “Gamjatang”
Why is this pork bone stew called “Gamjatang,” which literally means “potato soup”?
There are several theories.
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The literal potato theory: Early versions of Gamjatang contained generous amounts of whole potatoes.
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The euphemism theory: In the past, pork bones were considered unrefined, so people replaced “pork bone soup” with “potato soup” to make it sound more appealing.
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The linguistic confusion theory: In older Korean texts, the words Gamja (potato, 甘藷) and Gamjeo (pork backbone, 甘猪) were sometimes mixed up because they sounded similar.
However, linguistic and livestock experts confirm that there is no such part as “Gamja-bone.”
Therefore, the “Gamja” in Gamjatang most likely refers to the actual potato, which used to be a major ingredient in earlier recipes.
Today, some restaurants use fewer potatoes due to price changes and evolving consumer tastes.
Interestingly, there were even dishes made solely with potatoes but still called “Gamjatang” in the past — an example the author personally remembers from lunchtime menus years ago.
Such variations have led to some confusion about the dish’s identity, but one thing remains constant:
Gamjatang is universally recognized as a pork bone stew, and its name endures as a symbol of Korean culinary culture.
9. Modern Significance and Global Spread
Gamjatang has grown beyond being just a meal — it embodies Korean history, community, and resilience.
What began as a humble lunch for railway workers has now become a beloved dish served in Korean restaurants across the world.
Today, Gamjatang (often listed as Gamjatang or Pork Bone Stew) can be found in Korean restaurants throughout the United States, Japan, Canada, Australia, and beyond.
Many foreigners describe it as “Korea’s community food,” sensing the warmth and togetherness it represents.
As Korean cuisine continues to globalize, Gamjatang is increasingly recognized as the next signature Korean dish, following the footsteps of Bibimbap, Bulgogi, and Kimchi Stew.
Conclusion: Gamjatang Is the Story of the Korean People
Gamjatang is not merely a pork bone soup.
Within its broth lies the sweat of labor, the warmth of family, and the strength to recover from life’s hardships.
Each spoonful holds the wisdom of generations, and each bowl represents the spirit of the Korean dining table — a bond that connects people across time.
To foreigners, Gamjatang is “a dish filled with Korean sincerity.”
To Koreans, it is “a meal of comfort and restoration.”
The reason Gamjatang continues to be loved around the world can be summed up in one phrase:
Because it carries “the flavor of humanity.”
Thank you very much for reading to the end.
I look forward to sharing more stories and delicious discoveries with you soon.
