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Lee Jung-hyun's 10-Minute Thin-sliced Pork Gamjatang

A super fast Pork Bone Soup (Gamjatang) recipe revealed by Lee Jung-hyun on Fun-Staurant! Made in just 10 minutes using thin-sliced pork belly, bone broth, and perilla powder without hours of boiling.

Gamjatang (Pork Bone Soup) is one of Korea's most beloved comfort foods, celebrated for its deeply savory broth, tender pork, and rich nutty aroma of perilla seed powder. However, traditional Gamjatang requires soaking pork spine bones in cold water for hours to remove blood, followed by a lengthy boiling process with various aromatic herbs to neutralize gamey odors. Because of this labor-intensive process, making authentic Gamjatang at home has traditionally been considered a daunting task for home cooks. This traditional constraint was completely shattered by Lee Jung-hyun on KBS2's popular cooking show 'Stars' Top Recipe at Fun-Staurant'. Introducing her brilliant '10-Minute Thin-sliced Pork Gamjatang', Lee Jung-hyun replaced time-consuming pork spine bones with fast-cooking, flavorful thin-sliced pork belly (Daepae Samgyeopsal). Furthermore, she bypassed the hours of stock preparation by utilizing rich, ready-made commercial bone broth (Sagol). By stir-frying the pork belly in perilla oil with scallions and a savory soybean paste spice blend, she created a rich, authentic Gamjatang broth in just 10 minutes that rivals traditional specialty restaurants. The magic of this recipe lies in its extreme efficiency without sacrificing flavor depth. By slicing potatoes paper-thin (0.3cm), they cook to tender perfection within minutes. The renders from the pork belly combined with perilla oil create a comforting, velvety body that tastes as if it had been simmered for hours. Whether served as a satisfying weeknight dinner or an impressive late-night accompaniment to drinks, this fail-proof recipe guarantees restaurant-quality results in an instant.
⏱️ 15m total (Prep 5m / Cook 10m) 📊 Difficulty: Easy 🌶️ Spice: 🌶️🌶️ 👥 Yield: 2-3 servings
Boiling spicy pork belly stew with perilla powder

Servings Ingredient Calculator

Default: 2-3 servings (Adjusts quantities automatically)

2 Servings

🥬 Main Ingredients

  • Thin-sliced pork belly300g
  • Potato1 medium (150g)
  • Perilla leaves15 sheets
  • Green onion1 stalk
  • Commercial bone broth (Sagol)500ml
  • Water200ml

🥣 Sauce & Seasoning

  • Soybean paste (Doenjang)1.5 tbsp
  • Chili powder (Gochugaru)2 tbsp
  • Minced garlic1 tbsp
  • Soup soy sauce1 tbsp
  • Anchovy fish sauce1 tbsp
  • Perilla oil1 tbsp

🌿 Toppings & Garnish

  • Peeled perilla seed powder3-4 tbsp
  • Extra perilla seed powder1 tbsp

🔄 Ingredient Substitutes & Tips

Original Ingredient Recommended Substitute Characteristics & Tips
Peeled perilla seed powder Ground roasted sesame seeds or Ground peanuts 1:1 ratio / Lacks distinct perilla aroma, but replicates nuttiness and broth thickness well
Commercial bone broth (Sagol) Water 500ml + Chicken stock 1/2 tbsp (or Beef Dashida 1/2 tbsp) 1:1 substitution / Less heavy body than bone broth, but provides a clean and rich umami flavor
Perilla oil Sesame oil 1:1 ratio / Similar nutty flavor, but lacks the slightly earthy and fresh herb aroma of perilla oil
Perilla leaves Crown daisy or Fresh basil 1:1 ratio / Different aromatic profile, but helps remove gamey odors and adds a pleasant fresh herbal aroma
Anchovy fish sauce Sand lance fish sauce, Asian fish sauce (or Soup soy sauce 0.8 tbsp + pinch of salt) 1:1 ratio (0.8:1 for soy sauce) / Very similar salinity and umami, resulting in minimal taste difference

📊 Estimated Nutrition (Per Serving)

Calories
약 580 kcal (1인분 기준 / Per serving)
Sodium
1150mg
Fat
42g
Protein
28g

👨‍🍳 Cooking Steps

1

Thinly slice potatoes (0.3cm thick), diagonally slice green onions, and cut perilla leaves in half then roughly chop.

💡 Tip: Slicing potatoes thinly ensures they cook quickly within 10 minutes.
2

Heat 1 tbsp of perilla oil in a pot, add pork belly and green onions, and stir-fry over medium heat until lightly browned.

💡 Tip: Pork fat blending with perilla oil creates a rich savory scallion aroma.
3

Add 1.5 tbsp soybean paste, 2 tbsp chili powder, 1 tbsp minced garlic, 1 tbsp soup soy sauce, and 1 tbsp fish sauce. Stir-fry for 1 minute.

💡 Tip: Stir-frying spices first removes off-odors and enhances deep umami flavors.
4

Pour in 500ml bone broth, 200ml water, and the sliced potatoes. Bring to a boil over high heat.

💡 Tip: Mixing water with bone broth prevents the soup from becoming overly heavy.
5

When potatoes are soft, add 3-4 tbsp peeled perilla powder and chopped perilla leaves. Simmer for 1 more minute.

💡 Tip: Add perilla seed powder near the end to preserve its rich aroma.

🌟 Pro Chef Tips

  • • Using thin-sliced pork belly skips the lengthy boiling and soaking time required for pork bones.
  • • Commercial bone broth instantly creates the authentic, rich base of traditional Gamjatang.
  • • Peeled perilla seed powder yields a velvety, non-gritty texture.

⚠️ Avoid Common Pitfalls

  • ❌ If potatoes are cut too thick, they won't cook within 10 minutes—keep them around 0.3cm thin.
  • ❌ Failing to stir-fry the spice paste with meat first may result in a gamier meat odor.

🧂 Spice & Seasoning Adjustments

  • • The depth of Gamjatang relies on the balance between soybean paste and bone broth.
  • • If it tastes bland, add 0.5 tbsp of fish sauce or soy sauce.
  • • If too salty, dilute with 50-100ml of water or broth.
  • • Increasing the perilla powder amount will thicken the soup for a velvet texture.

🧊 Storage & Reheating

  • • Cool and store leftover soup in an airtight container in the refrigerator for up to 2-3 days.
  • • When reheating, add 50-100ml of water or bone broth as needed.
  • • Adding 1 tbsp of fresh perilla seed powder right before turning off the heat will restore its rich nutty flavor.

❓ Frequently Asked Questions

Q. Can I replace the bone broth if I don't have it?

A. You can use 700ml water with broth tablets or anchovy broth, but bone broth gives the closest flavor to traditional Gamjatang.

Q. Can I add ramen or make fried rice with leftover soup?

A. Yes! Boiling ramen noodles or making fried rice with rice, seaweed, and sesame oil in the remaining soup is highly recommended.

Q. Can I use beef brisket or pork shoulder instead of thin pork belly?

A. Yes! Beef brisket creates a richer beef flavor, while thin-sliced pork shoulder provides a leaner, cleaner broth.

Q. Should I use peeled or unpeeled perilla seed powder?

A. Peeled perilla powder is recommended. Unpeeled powder can make the broth gritty, whereas peeled powder delivers a smooth, rich texture.

Q. Should I pre-boil the potatoes to ensure they cook through?

A. No need to pre-boil! Thinly sliced (0.3cm) potatoes cook completely soft during the 4-5 minutes of simmering broth.

Q. How can I make the broth spicier?

A. Add 1-2 chopped Cheongyang chili peppers along with the perilla leaves, or mix in 0.5 tbsp of extra spicy red pepper flakes.

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