Spicy Pork Bone Soup
A streamlined gamjatang: pork ribs + perilla leaves in a fiery gochujang broth with potato and garlic. Ready in 20 minutes, one pot, deeply satisfying.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- 1 lb pork spare ribs or neck bones
- 3 tbsp gochujang (Korean red chili paste)
- 1 medium potato, cut into 1-inch chunks
- 6 cloves garlic cloves, smashed
- 1 cup perilla leaves (or spinach), chopped
- 5 cups water
Instructions
- 1
Bring water to a boil in a large pot. Add pork ribs and boil 2 minutes, then drain and rinse under cold water.
- 2
Return rinsed pork to the pot with fresh water, gochujang, potato chunks, and smashed garlic. Bring to a rolling boil.
- 3
Lower heat to medium and simmer uncovered until pork is tender and potato is soft, about 12–15 minutes.
- 4
Stir in perilla leaves and simmer 30 seconds until wilted. Taste and season with salt and pepper.
- 5
Ladle into bowls and serve hot. Pork bones are meant to be gnawed; provide small spoons and napkins.
Tools you’ll need
- large pot (5–6 quart)
- cutting board
- knife
- ladle
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
