Boneless Pork Shoulder Gamjatang

Name: Boneless Pork Shoulder Gamjatang
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3-4 servings
Ingredients: Pork Shoulder 600g; Potatoes 2 medium (300g); Boiled Cabbage Greens 200g; Green Onion 1 stalk; Perilla Leaves 10 leaves; Cheongyang Chili Peppers 2; Rice Water or Water 1.2L

A rich and savory boneless gamjatang made with tender pork shoulder and perilla seeds, cooked without the hassle of bones.

Craving gamjatang but hesitant about the long process of boiling pork bones? Traditional gamjatang requires hours of soaking pork backbones to drain blood and simmering them endlessly. By using meaty pork shoulder, you can create a rich, hearty boneless gamjatang in just 1 hour without the messy bone handling. The secret to a successful boneless gamjatang lies in replicating the thick, savory depth of traditional bone broth. Using traditional soybean paste (doenjang), minced garlic, and ginger effectively neutralizes gamey odors, while rice water adds a subtle richness to the base broth. Tender cabbage greens and fluffy potatoes absorb the aromatic sauce, delivering incredible flavor with every bite. Finished with perilla seed powder and fresh perilla leaves, this dish provides pure comfort and nutrition. Pork shoulder offers lean protein and vitamin B1, perfectly complemented by dietary fiber from cabbage greens. Bring restaurant-quality taste directly to your dinner table with this foolproof home-cooking recipe!

⏱️ 60m total (Prep 20m / Cook 40m) 📊 Difficulty: Medium 🌶️ Spice: 🌶️🌶️ 👥 Yield: 3-4 servings

Servings Ingredient Calculator

Default: 3-4 servings (Adjusts quantities automatically)

3 Servings

🥬 Main Ingredients

Pork Shoulder600g
Potatoes2 medium (300g)
Boiled Cabbage Greens200g
Green Onion1 stalk
Perilla Leaves10 leaves
Cheongyang Chili Peppers2
Rice Water or Water1.2L

🥣 Sauce & Seasoning

Doenjang (Korean Soybean Paste)2 tbsp
Gochugaru (Chili Flakes)3 tbsp
Soup Soy Sauce2 tbsp
Anchovy Fish Sauce1 tbsp
Minced Garlic2 tbsp
Minced Ginger0.5 tsp
Wild Sesame Powder3 tbsp
Black PepperA pinch

🌿 Toppings & Garnish

Wild Sesame Powder1 tbsp
Chopped Green OnionGarnish

🔄 Ingredient Substitutes & Tips

Original Ingredient	Recommended Substitute	Characteristics & Tips
Boiled Cabbage Greens	Napa Cabbage Outer Leaves or Dried Radish Greens	Use 1:1 ratio. Texture may be softer or flavor slightly different depending on the substitute.
Perilla Leaves	Crown Daisy or Garlic Chives	Use 1:1 ratio. Provides a fresh, herbal flavor instead of the distinct perilla aroma.
Wild Sesame Powder	Ground Sesame Seeds or Peanut Butter	Use 1:1 ratio (sesame) or 0.5 tbsp (peanut butter). Lacks perilla aroma but gives nuttiness and richness.
Anchovy Fish Sauce	Sand Lance Fish Sauce or Asian Fish Sauce	Use 1:1 ratio. Provides almost identical salinity and rich umami flavor.

📊 Estimated Nutrition (Per Serving)

Calories

520 kcal

Sodium

1150mg

Fat

26g

Protein

42g

👨‍🍳 Cooking Steps

Cut the pork shoulder into bite-sized chunks and soak in cold water for 15 minutes to drain blood.

💡 Tip: Removing blood properly ensures a clean broth without gamey smell.

Blanch the pork in boiling water for 3 minutes, then rinse in cold water to clean impurities.

💡 Tip: Rinsing blanched pork removes excess fat and scum.

Mix doenjang, gochugaru, soup soy sauce, fish sauce, garlic, ginger, wild sesame powder, and black pepper to make the sauce.

💡 Tip: Mix half the sauce with the cabbage greens first so they absorb the flavors well.

In a pot, combine blanched pork, seasoned cabbage, remaining sauce, and 1.2L rice water. Bring to a boil, then reduce heat and simmer for 20 minutes.

💡 Tip: Skim off floating scum occasionally for a cleaner broth.

Add coarsely cut potatoes and simmer for another 15 minutes until potatoes are tender.

💡 Tip: Cut potatoes into halves or quarters so they cook evenly.

Add sliced green onion, chili peppers, and perilla leaves. Boil for 2 minutes and finish with 1 tbsp wild sesame powder on top.

💡 Tip: Add perilla leaves right before turning off the heat to preserve fresh aroma.

🌟 Pro Chef Tips

• Using pork shoulder instead of backbones significantly cuts down cooking time and eliminates bone handling.
• Adjust perilla powder to taste for an extra thick and nutty broth.
• Use remaining broth to make fried rice with cooked rice, dried seaweed, and sesame oil.

⚠️ Avoid Common Pitfalls

❌ Skipping the blood-draining step can cause unpleasant gamey smells in the broth.
❌ Adding potatoes too early causes them to mash and cloud the broth; add after simmering pork.
❌ Adding too much soybean paste will alter the flavor profile towards regular doenjang-jjigae.

🧂 Spice & Seasoning Adjustments

• Adjust saltiness near the end using fish sauce or salt, as doenjang brand sodium levels vary.
• Use hulled perilla powder for a smoother texture and cleaner appearance.
• For extra heat, substitute part of the regular gochugaru with spicy Cheongyang chili powder.

🧊 Storage & Reheating

• Cooled gamjatang can be refrigerated in an airtight container for up to 3 to 4 days.
• For long-term storage, freeze broth, pork, and greens without potatoes for up to 1 month. Add fresh potatoes when reheating.
• When reheating, add a few tablespoons of rice water and perilla powder if the broth has reduced.

❓ Frequently Asked Questions

Q. Can I use pork neck or stew-cut pork instead of pork shoulder?

A. Yes, pork neck, belly, or leg cuts work well. Cuts with a bit of fat yield a more tender texture and rich broth.

Q. Can I use kimchi or dried radish greens instead of cabbage greens?

A. Rehydrated dried radish greens are a great option. If using aged kimchi, reduce the gochugaru and soy sauce slightly.

Q. What should I do if the broth becomes too salty or dries up?

A. Add 200ml of rice water or water along with 1 tbsp of perilla powder and bring to a brief boil to rebalance broth and salinity.

Q. Should I use hulled or unhulled wild sesame powder?

A. Hulled perilla powder creates a smoother, richer broth. Unhulled perilla powder provides stronger earthy flavor but adds a rougher texture.

Q. What's the best tip for making fried rice with leftover broth?

A. Pan-fry rice with 2-3 tbsp leftover broth, chopped kimchi, seasoned seaweed flakes, and 1 tbsp sesame oil. Top with mozzarella cheese for the ultimate finish.

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