Gamjatang (Pork Backbone Stew) with Perilla Seed Powder recipe - ingredients, nutrition and when to eat it
A rich soup made by slowly simmering pork backbone with potatoes, leafy greens, and perilla seed powder.
A rich soup made by slowly simmering pork backbone with potatoes, leafy greens, and perilla seed powder. Its deep, nutty flavor makes a hearty dinner on a cold day or a leisurely weekend lunch.
Soups & stews · 100 minutes to cook
Nutrition (per 1200g serving): 694.2 kcal · protein 44.4g · carbohydrate 42.7g · fat 38.1g · sodium 1387.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Perilla seed powder can lose its aroma if cooked too long, so add it during the final 5 minutes.
Tips: After blanching the pork bones, rinse well between the bones for a cleaner-tasting broth.
Tips: If the leafy greens are tough, blanch them for about 5 minutes longer before adding them with the potatoes.
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Ingredients (1 serving)
- Pork backbone — 350 g
- Potatoes — 1 pc
- Dried radish greens — 80 g
- Perilla seed powder — 2 Tbsp
- Water — 700 ml
- Doenjang (Korean fermented soybean paste) — 1 Tbsp
- Gochugaru (Korean red pepper flakes) — 1 Tbsp
- Garlic — 3 pc
- Green onion — 30 g
- Ginger — 5 g
- Salt — 1 g