> ## Content Index
> Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt
> Use this file to discover other available public pages before exploring further.

# Korean Gamjatang — Pork Spine Soup with Lard
- URL: https://thefoodiekitchen.net/korean-gamjatang-pork-spine/
- Published: 2026-09-11T05:42:56.000Z
- Updated: 2026-09-12T07:42:11.000Z
- Description: Gamjatang — Korean pork spine and potato soup. Deep, bone broth flavoured with gochugaru and perilla seeds. Seed oil free.
- Author: Savannah Ryan
- Tags: Asian Recipes, MAHA Recipes

Gamjatang is Korean soul food — pork spine bones simmered for hours until the collagen-rich broth is deeply flavoured and the bone-clinging pork is tender enough to pull away with chopsticks. The broth is seasoned with gochugaru (Korean chilli) and doenjang (fermented soybean paste) — a combination that produces a spicy, savoury, deeply satisfying soup that is the perfect bone broth for the seed oil free kitchen.

## Gamjatang Recipe

Serves

4

Prep

20 min

Cook

120 min

### Ingredients

- 1.5kg pork neck bones or pork spine, chopped into 8-10cm pieces
- 1 large onion, halved
- 6 garlic cloves, minced
- 3 tbsp gochugaru (Korean chilli flakes)
- 2 tbsp doenjang (Korean fermented soybean paste)
- 1 tbsp ground perilla seeds (optional — adds nutty depth)
- 3 medium potatoes, quartered
- 1 tbsp lard
- 2 spring onions, chopped
- Sesame oil for finishing
- Steamed white rice and kimchi to serve

### Method

1. Blanch the pork bones: place in a pot of cold water, bring to a boil, boil for 5 minutes, then drain and rinse the bones under cold water. This removes blood and impurities.
2. Place the clean bones in a large pot with the halved onion and enough water to cover (about 2 litres). Bring to a boil, skim any foam, then simmer over medium-low heat for 1.5 hours.
3. Remove the bones. Pull all the meat off and return the meat to the broth. Discard the bones.
4. Add the potatoes, minced garlic, gochugaru, and doenjang. Simmer for 20 minutes until the potatoes are tender.
5. Stir in the lard and ground perilla seeds if using. The lard rounds the broth.
6. Top with spring onions and a drizzle of sesame oil.
7. Serve in deep bowls with steamed rice and kimchi.

Frequently Asked Questions

Is gamjatang seed oil free?

Yes. Lard is the only added fat. Gochugaru and doenjang contain no seed oils.

What is perilla seed?

Ground seeds of the perilla plant (related to shiso) — nutty and slightly minty. Available at Korean grocery stores. Sesame seeds make a rough substitute.

Can I use regular pork neck bones?

Yes — pork neck bones produce the same collagen-rich broth. Ask a butcher or Asian grocery store.

Shop on The Foodie Kitchen

- [Seed oil free pantry guide — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/)
- [All 25 seed oil free cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/)

Savannah Ryan · Cookbook

Savor Asian

Korean and Japanese soups and rice dishes in traditional fats.

[Get on Amazon →](https://www.amazon.com/dp/B0DT7TL51P?tag=thefoodieki0f-20&ref=thefoodiekitchen.net)

---

Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)