20-Min Spicy Pork Gamjatang with Sides
Korean pork bone soup with potatoes, gochugaru heat, and a side of kimchi. Served with quick-pickled radish and dipping sauce—a weeknight dinner that tastes like it simmered for hours.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb pork neck or shoulder bone (with meat)
- 1 lb waxy potatoes, cubed
- 2 tbsp gochugaru (Korean chili flake)
- 2 tbsp soy sauce
- 3 clove garlic cloves, minced
- 1 cup baechu kimchi + kkakdugi (radish kimchi)
Instructions
- 1
Bring 6 cups water to boil in a large pot. Add pork bones and boil hard for 2 minutes, then drain and rinse.
- 2
Return pork to clean pot with 6 cups fresh water. Bring to boil, then reduce to medium and simmer 8 minutes.
- 3
Add potatoes, gochugaru, soy sauce, and minced garlic. Stir well and simmer until potatoes are tender, ~8 minutes.
- 4
Taste and adjust seasoning with soy sauce or gochugaru. Soup should be deep red and spicy-savory.
- 5
Ladle soup into bowls. Serve with baechu kimchi and kkakdugi on the side, plus a small cup of dipping sauce (gochujang thinned with water and sugar).
Tools you’ll need
- large pot (4-5 qt)
- cutting board
- chef's knife
- measuring spoons
- ladle
- spoon for stirring
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