Pork, potatoes, and perilla meet up in this ideal chilly climate Korean stew. 


Cooking aromatics, doenjang, and gochugaru in delivered pork fat gives the stew exquisite profundity of flavor. 

Stewing the ribs and vegetables in stages guarantees that each part is cooked appropriately. 

Squashed perilla seeds and since quite a while ago stewed potatoes thicken the stew. 

The best solution for the weakness that sets in during long winters is a steaming bowl of rice and a dolsot of gamja-tang, a fiery pork bone stew, thickened with potato and squashed perilla seeds, finished off with cut scallions, new chiles, and torn perilla leaves. It’s additionally a dish that exhibits the character and utility of kkaennip, or perilla, which is a characterizing element of Korean cooking. 

Regularly mistranslated as “wild sesame,” perilla’s squashed seeds are nutty and somewhat unpleasant, frequently utilized as a thickening specialist in soups and stews, and its new leaves are utilized as an invigorating trimming to slice through the greasy unctuousness of meat. 

Gamja-tang is traditionally made with pork neck bones, which are sufficiently simple to discover at general stores and butchers, however I decided to utilize pork spare ribs for my rendition. To make the sautéing system more effective, I brown St. Louis-cut racks of ribs that have been cut into 5-or 6-rib partitions and afterward cut them into single rib pieces after they’ve been burned and rested for a little. 

Individual ribs are somewhat simpler to move while eating and, not at all like neck bones, they shouldn’t be whitened. On the off chance that you can’t discover pork ribs, boneless pork shoulder likewise works, but I suggest utilizing around three-fourths as much boneless shoulder meat—1/2 pounds of pork shoulder, cut into 2-inch pieces, rather than the 2 pounds of extra ribs called for in the formula. 

Instructions to Make Gamja Bokkeum (Sweet Soy-Glazed Potatoes) 

While there are numerous renditions of gamja-tang that call for tossing every one of the fixings into a pot and stewing everything simultaneously, my variant requires the fixings to be included stages, so every part is cooked to the ideal surface while as yet turning into a piece of a firm, generous stew. 

I start by sautéing the ribs in clumps in a Dutch broiler, to guarantee they’re caramelized well. After I eliminate the ribs, I add ginger, garlic, onion, gochugaru, and doenjang to the pot and cook everything over low heat in the delivered pork fat. The fluid set free from the aromatics hydrates the gochugaru chile pieces, which discharge their flower smell and give the blend a delightful dark red tint. 

Then, I add chicken stock, fish sauce, and potatoes to the pot, alongside the singed pork ribs. Give the ribs and potatoes a half-hour head start prior to adding speedy cooking daikon radish and green cabbage leaves, which would some way or another go to mush when the potatoes and ribs were delicate. 

This is likewise why I decide to layer the green cabbage over the outer layer of the stew like a cover, as it will cook a smidgen more slowly, steaming as the meat and root vegetables stew under. 

When the daikon radish and potatoes are delicate, I mix in squashed perilla seeds that have been drenched momentarily in water. The perilla seeds add a nutty, natural note, and thicken the stew alongside the potatoes, which will start to separate because of their drawn out cooking time. Also, on account of the manner in which the fixings have been added, when the pork is delicate, it’s spending time in jail. 

I serve the stew in individual dishes and top them with torn perilla leaves, cut scallions, meagerly cut cabbage center, and chiles to add an invigorating crunch. Close by a bowl of hot, white rice, a feast may even make you wish winter was longer. 

Formula Facts 



10 mins 


2 hrs 

All out: 

2 hrs 10 mins 


4 servings 

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For the Gamja-tang: 

2 pounds (900g) St. Louis-cut pork ribs, slice into two 5-to 6-rib pieces 

1/2 teaspoons (5g) Diamond Crystal fit salt; for table salt utilize half as much by volume or a similar weight 

2 tablespoons (30ml) vegetable oil 

1 little white onion (around 5 1/4 ounces; 150g), quartered 

9 medium garlic cloves (45g), finely cleaved 

One 2-inch piece (around 1 ounce; 25g) new ginger, stripped and finely cleaved 

3 tablespoons (45g) doenjang (Korean matured soybean glue) 

2 tablespoons (15g) coarse ground gochugaru (Korean chile powder) 

1 quart (950ml) custom made chicken stock or locally acquired low sodium chicken stock 

1 tablespoon (15ml) fish sauce 

1/2 pounds (680g) Yukon gold potatoes, around 2 to 3 crawls in breadth, stripped 

12 ounces (340g) daikon radish, stripped and cut into 2-inch pieces 

1/4 head green cabbage (around 10 1/2 ounces; 300g), cored (hold center for embellish), leaves isolated 

1/4 cup (40g) perilla seeds 

For Serving: 

5 scallions (around 60g), cut 1/4-inch-thick on a lofty predisposition 

10 to 12 perilla leaves (around 20g), stemmed and attacked quarters 

1 hot Korean long pepper or serrano chile, stemmed and meagerly cut (discretionary) 

Meagerly cut green cabbage center 


For the Gamja-tang: Season ribs on all sides with salt. In a huge Dutch stove, heat oil over medium-high heat until simply smoking. Add half of the ribs, meat side down, and cook, turning at times, until caramelized on the two sides, 6 to 8 minutes. Move cooked ribs to a plate and put away. Rehash cooking measure with outstanding ribs, then, at that point, let seared ribs rest for 5 minutes. Utilizing a sharp blade, slice between ribs to isolate into single-rib pieces. Return ribs to plate and save. 

Burning racks of pork ribs in a Dutch broiler and afterward cutting into single rib pieces. 

Lower hotness to medium-low and add onion to pot. Cook, mixing once in a while, until onion is marginally mellowed, around 5 minutes. Add garlic, ginger, gochugaru, and doenjang and keep on cooking until fragrant, around 1 moment. 

Add chicken stock, fish sauce, and potatoes, and return ribs to pot alongside any gathered juices. Heat to the point of boiling, then, at that point, lower hotness to a stew, cover, and cook until potatoes are somewhat delicate on the outside yet at the same time firm at the middle, so they offer opposition when jabbed with a paring blade, around 30 minutes. 

Cooking onions in delivered pork fat and stewing with potatoes and ribs. 

Eliminate cover, mix in daikon radish, and mastermind cabbage leaves in an even layer over the outer layer of the stew to shape a top. Keep on cooking, changing hotness on a case by case basis to keep a stew, until potatoes are completely cooked through, offering little opposition when jabbed with a paring blade, and daikon is simply delicate, around 30 minutes. 

Adding green cabbage passes on to shape a cover and stewing with stew 

In the interim, in a mortar and pestle or flavor processor, granulate perilla seeds into a coarse powder. Put away 2 teaspoons of the squashed perilla seeds and, whenever potatoes are cooked through, add the rest to the stew. Tenderly mix to join perilla seeds and cabbage leaves into the stew. 

Pulverizing perilla seeds in a mortar and pestle and adding to stew. 

Keep on cooking until meat on ribs is completely delicate, offering negligible obstruction when jabbed with a paring blade, and potatoes have started to separate marginally, thickening the stew, around 20 minutes longer. Season with salt to taste. 

Actually taking a look at ribs for doneness with a paring blade. 

For Serving: Divide stew between individual serving bowls, finishing off each piece with scallions, perilla leaves, chile (if utilizing), and cut cabbage center. Serve right away. 

Bowl of gamja-tang with decorations.


Perilla seeds can be found at Korean markets such as HMart, or can be purchased online.

Make-Ahead and Storage

The stew can be made in advance and refrigerated in an airtight container for up to 1 week. Reheat gently on the stovetop.

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