Gamjatang, or Korean Pork Neck Bone Stew, is one of those dishes that just hugs your soul—rich, savory, and full of depth. It’s a traditional Korean comfort food made with pork neck bones, potatoes, and a spicy, flavorful broth that’s perfect for chilly nights or anytime you’re craving something seriously satisfying. This stew is especially beloved for how it turns a humble cut of meat into something extraordinary. If you’ve ever wondered how to make pork neck bones into a star dish, this recipe will show you how it's done. And yes, it’s crockpot-friendly too for those cozy, hands-off cooking days.
Hearty Korean Pork Neck Bone Stew
Prep Time 20 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 50 minutes mins
Course Main Course
Cuisine Korean
Large stockpot or Dutch oven Ideal for stovetop cooking. If using a crockpot, make sure it’s at least 6 quarts to accommodate the bones and broth.
Skimmer or slotted spoon Useful for removing impurities during the initial boil.
Knife and Cutting Board For prepping your veggies and meat.
Serving bowls Deep bowls to hold all that hearty goodness, especially when serving with rice.
- 2.5 lbs pork neck bones rinsed and parboiled
- 2 medium russet potatoes peeled and cut into chunks
- 1 medium onion sliced
- 4 cloves garlic minced
- 2 tablespoons gochugaru Korean red pepper flakes
- 1 tablespoon gochujang Korean red chili paste
- 2 tablespoons doenjang Korean soybean paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground perilla seeds or toasted sesame seeds optional but authentic
- 6 cups water or anchovy stock
- 2 cups Napa cabbage chopped
- 1 bunch green onions sliced
- Salt and pepper to taste
Parboil the Neck Bones
Start by placing your pork neck bones in a pot of water. Bring to a boil and let simmer for about 10 minutes. This step removes impurities and makes the broth cleaner. Drain and rinse the bones under cold water.
Build the Broth
In a large pot (or crockpot), combine the cleaned neck bones, water or anchovy stock, garlic, onion, gochugaru, gochujang, doenjang, soy sauce, and sesame oil. Bring to a boil, then reduce to a simmer and let cook covered for 1.5–2 hours until the meat is fall-off-the-bone tender. If using a neck bones in crock pot method, set it on low for 6–8 hours.
Add Veggies
Toss in the potatoes and cabbage. Simmer another 30 minutes until the potatoes are soft and flavorful. This part always reminds me of comforting neckbones and potatoes recipes from southern kitchens.
Final Touches
Sprinkle in perilla seeds or sesame seeds for a nutty finish, and adjust salt and pepper to taste. Top with green onions just before serving.
Serve It Up
Ladle into bowls and serve hot, ideally over steamed white rice—just like traditional neckbones and rice dishes. A spoonful of the broth with tender meat and potatoes is the perfect bite.
Pairings
This stew is deeply flavorful and spicy, so it pairs beautifully with a bowl of sticky rice and a few banchan (Korean side dishes) like kimchi, pickled radish, or seasoned bean sprouts. For drinks, try a chilled Korean soju or a light lager to balance the heat. You could also serve it alongside a milder soup like pork bone soup or a light green salad to refresh the palate.
FAQs
1. What cut of pork should I use?
Pork neck bones are traditional and essential for this dish’s flavor. They’re inexpensive and full of collagen, which gives the broth that rich, lip-smacking texture. You can also use pork shoulder bone-in if you’re looking for a meatier alternative, especially if you’re into bone in pork shoulder recipes oven-style.
2. Can I use boneless meat?
While the flavor won’t be quite the same, you can use boneless neckbones recipes or chunks of pork shoulder. Just add a bit of pork stock or beef stock to help boost the richness.
3. Is this recipe adaptable to other types of neck bones?
Absolutely! Try it with beef neck bones or even turkey necks in a crockpot. It’ll become more of a fusion, but just as delicious—think beef neck bones recipe soul food meets Korean spice.
4. How do I make it more Southern-style?
Want to blend cultures? Add more potatoes and cook everything down into a thicker, stew-like texture reminiscent of a southern neck bones recipe. Skip the gochujang and gochugaru, and instead season with paprika and garlic powder for a neckbone recipe with a twist.
