10-Minute Thin Pork Belly Gamjatang
Lee Jung-hyun's ultra-fast recipe that recreates rich Gamjatang in just 10 minutes using thin pork belly slices and thinly sliced potatoes instead of long-simmered pork spine.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Thinly sliced pork belly or pork shoulder250g
- Potato1 medium
- Napa cabbage leaves3 leaves
- Perilla leaves10 leaves
- Green onion1 stalk
- Cheongyang chili pepper1
- Water or rice water700ml
🥣 Sauce & Seasoning
- Doenjang (Soybean paste)1.5 tbsp
- Gochugaru (Chili powder)2 tbsp
- Minced garlic1 tbsp
- Minced ginger0.3 tsp
- Soup soy sauce1 tbsp
- Tuna sauce or anchovy fish sauce1 tbsp
🌿 Toppings & Garnish
- Peeled perilla seed powder3 tbsp
- Black pepperPinch
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Peeled perilla seed powder | Ground roasted sesame seeds (or almond flour) | Substitute 1:1. Keeps the nutty flavor, but slightly reduces the distinct earthy aroma and soup thickness. |
| Tuna sauce or anchovy fish sauce | Fish sauce (or soy sauce with a pinch of MSG/Dashida) | Substitute 1:1. Provides rich umami, but adjust to taste as saltiness varies by brand. |
| Perilla leaves | Crown daisy (or fresh basil) | Substitute equal amount. Adds a herbal or fresh aroma instead of the unique perilla scent. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Slice the potato thinly (0.3cm thick). Chop napa cabbage, green onion, and Cheongyang pepper into bite-sized pieces.
In a bowl, mix 1.5 tbsp doenjang, 2 tbsp gochugaru, 1 tbsp minced garlic, 0.3 tsp minced ginger, 1 tbsp soup soy sauce, and 1 tbsp tuna sauce.
In a pot, add 700ml water, prepared sauce, sliced potato, and cabbage. Bring to a boil over high heat.
Once boiling, add the thin pork belly slices, green onion, and chili pepper. Cook for about 3 minutes until pork is done.
Top with 3 tbsp perilla seed powder, roughly chopped perilla leaves, and a sprinkle of black pepper.
🌟 Pro Chef Tips
- • Slicing potatoes thinly (0.3cm) is key to finishing the stew in 10 minutes.
- • Increase perilla seed powder to 4-5 tbsp if you prefer an extra nutty and thick broth.
- • Adding ramen noodles or glass noodles at the end makes a great addition.
- • Using rice-washed water enhances the umami flavor of the broth.
⚠️ Avoid Common Pitfalls
- ❌ Cutting potatoes too thick will leave them undercooked within the 10-minute timeframe.
- ❌ Adding thin pork belly too early can overcook the meat and render too much excess fat into the broth.
- ❌ Adding perilla powder too early can cause it to burn or make the broth feel gritty.
🧂 Spice & Seasoning Adjustments
- • Doenjang and minced ginger eliminate pork odors while creating a deeply savory Gamjatang base.
- • Tuna sauce or fish sauce quickly adds rich umami without needing a pre-made stock.
- • Add perilla powder and fresh perilla leaves right before or after turning off the heat to preserve flavor.
🧊 Storage & Reheating
- • Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days.
- • Reheat gently over low heat to avoid crushing the soft potato slices.
- • Use remaining broth to make delicious Korean fried rice with cooked rice, toasted seaweed, and sesame oil.
❓ Frequently Asked Questions
Q. Does it taste significantly different from traditional pork bone Gamjatang?
A. Thanks to the combination of doenjang, perilla powder, ginger, and perilla leaves, it captures over 90% of the signature rich and spicy flavor of traditional Gamjatang.
Q. Can I use frozen thin pork belly without thawing?
A. Yes, because the pork slices are so thin, you can add them directly from frozen into the boiling broth.
Q. Can I skip perilla seed powder if I don't have it?
A. Skipping perilla powder will lose the signature thick and earthy quality, making it taste more like a regular spicy pork stew. Adding ground sesame or perilla oil is recommended as a substitute.
Q. Can I use thin pork shoulder or thin beef belly instead?
A. Yes! Use thin pork shoulder for a leaner broth or thin beef belly (woosamgyeop) for a richer flavor.
Q. How can I make it extra spicy?
A. Add 1-2 extra Cheongyang peppers, increase gochugaru by 0.5 tbsp, and add an extra pinch of black pepper at the end.