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Lee Jung-hyun's Quick Thin Pork Belly Gamjatang

A quick and flavorful 20-minute Korean pork belly gamjatang recipe by Lee Jung-hyun using thin-sliced pork belly instead of pork spine.

Gamjatang (pork bone soup) is a beloved Korean classic known for its rich, spicy, and deeply comforting broth. However, preparing traditional gamjatang at home requires soaking pork spine bones for hours to remove blood, blanching them, and simmering for a long time with aromatics. It often feels like too big a project for busy home cooks. Chef Lee Jung-hyun solved this challenge on KBS2's 'Fun-Staurant' with her brilliant 'Thin Pork Belly Gamjatang' recipe. By replacing heavy pork bones with thin-sliced pork belly, she drastically cut down the cooking time to just 20 minutes while retaining all the rich, hearty flavors of traditional gamjatang. The secret lies in how rapidly thin pork belly releases rich rendered fat and umami into the broth. Paired with savory Korean soybean paste, aromatics, and toasted perilla seed powder, this dish delivers an authentic taste in a fraction of the time. Pre-cooking potatoes in the microwave ensures everything finishes simultaneously for an effortless weeknight dinner.
⏱️ 35m total (Prep 15m / Cook 20m) 📊 Difficulty: Easy 🌶️ Spice: 🌶️🌶️ 👥 Yield: 2-3 servings
Rich and spicy thin pork belly gamjatang

Servings Ingredient Calculator

Default: 2-3 servings (Adjusts quantities automatically)

2 Servings

🥬 Main Ingredients

  • Thin-sliced pork belly300g
  • Potatoes2 medium
  • Blanched inner cabbage or dried radish greens150g
  • Perilla leaves10 sheets
  • Green onion1 stalk
  • Cheongyang chili pepper1

🥣 Sauce & Seasoning

  • Korean soybean paste (Doenjang)2 tbsp
  • Red pepper paste (Gochujang)1 tbsp
  • Red pepper powder2 tbsp
  • Minced garlic1.5 tbsp
  • Minced ginger0.5 tsp
  • Soup soy sauce1 tbsp
  • Tuna liquid sauce (Tuna extract)1 tbsp
  • Anchovy kelp stock800ml

🌿 Toppings & Garnish

  • Perilla seed powder3 tbsp
  • Perilla oil1 tbsp

🔄 Ingredient Substitutes & Tips

Original Ingredient Recommended Substitute Characteristics & Tips
Blanched inner cabbage or dried radish greens Napa cabbage leaves or Spinach Use 1:1 ratio. Less nutty than dried greens, but gives a soft and clean taste.
Perilla leaves Crown daisy or Basil Use 1:1 ratio. The unique aromatic profile will differ from original perilla leaves.
Tuna liquid sauce (Tuna extract) Anchovy fish sauce or Oyster sauce Use 1:1 ratio. Provides similar umami, but fish sauce may increase overall saltiness.
Perilla seed powder Ground roasted sesame seeds or Peanut butter Use 1:1 ratio (0.5:1 for peanut butter). Retains richness, but changes broth texture and aroma.
Perilla oil Sesame oil Use 1:1 ratio. The most common substitute providing a similar nutty finish.

📊 Estimated Nutrition (Per Serving)

Calories
580 kcal
Sodium
1250mg
Fat
38g
Protein
28g

👨‍🍳 Cooking Steps

1

Slice potatoes into 0.8cm thick pieces, cover with plastic wrap, and microwave for 3 minutes to pre-cook.

💡 Tip: Pre-cooking potatoes in the microwave saves significant stove time.
2

Mix soybean paste, gochujang, red pepper powder, garlic, ginger, soup soy sauce, and tuna extract. Coat the blanched cabbage in this sauce.

💡 Tip: Marinating greens in the sauce beforehand improves flavor absorption.
3

Pour 800ml stock into a pot, add the marinated greens and pre-cooked potatoes, then bring to a boil over high heat.

💡 Tip: Bring to a vigorous boil before adding meat.
4

Once boiling, add thin pork belly slices bit by bit and simmer over medium heat for 5-7 minutes until cooked.

💡 Tip: Separate pork slices as you put them in so they don't clump.
5

Top with sliced green onion, chili, cut perilla leaves, 3 tbsp perilla powder, and 1 tbsp perilla oil. Boil for 1 more minute.

💡 Tip: Add perilla leaves and powder at the end to keep their fresh aroma.

🌟 Pro Chef Tips

  • • Do not overcook thin pork belly; 5-7 minutes after adding the meat is optimal for tenderness.
  • • A drizzle of perilla oil at the very end dramatically enhances richness.
  • • Save remaining broth to make Korean fried rice with shredded seaweed and sesame oil.

⚠️ Avoid Common Pitfalls

  • ❌ If potatoes are sliced too thick without pre-microwaving, they won't cook in time.
  • ❌ Dropping thin pork belly in large clumps will cause uneven cooking and trapped moisture.

🧂 Spice & Seasoning Adjustments

  • • Store-bought and homemade soybean paste vary in saltiness; adjust with extra soup soy sauce or tuna extract if needed.
  • • For extra heat, add 1 more tablespoon of red pepper powder or an additional Cheongyang chili.

🧊 Storage & Reheating

  • • Store leftover soup in an airtight container in the refrigerator for up to 2-3 days.
  • • When reheating, warm over low heat while stirring gently to prevent perilla powder from scorching the pot bottom.

❓ Frequently Asked Questions

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

A. Yes, but thicker cuts require a longer simmering time (at least 15 minutes) with the potatoes.

Q. Can I skip perilla seed powder?

A. Perilla powder gives gamjatang its signature nutty thickness, but you can add extra perilla leaves and crushed sesame seeds as a quick alternative.

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

A. Yes, beef brisket or thin beef belly works great. Turn off the heat as soon as the beef cooks so it remains tender.

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

A. Yes, rinsed aged kimchi turns this into a tangy 'Kimchi Gamjatang'. Reduce gochujang slightly if using kimchi.

Q. Any tips for making delicious fried rice with the leftover soup?

A. Leave a small amount of broth, add cooked rice, chopped kimchi, seaweed flakes, perilla oil, and top with mozzarella cheese.

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