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Introduction

Gamjatang seasoning (감자탕 양념) is the spicy, nutty paste that flavors gamjatang, Korea’s hearty pork bone soup. Meaty pork neck or spine bones simmer for hours with potatoes and dried cabbage, and the seasoning of chili, doenjang, garlic and perilla seed powder turns the broth deep red and rich. Gamjatang is a favorite late-night meal and hangover cure in Korea, and you can find both the dish and ready-made seasoning at Korean markets abroad.

Gamjatang Seasoning at a Glance

Quick facts

What it is: a spicy seasoning paste for pork bone soup
Main ingredients: gochugaru, doenjang, garlic, ginger, soy sauce, perilla seed powder
Taste: spicy, earthy and savory with a nutty, creamy finish
Main uses: gamjatang, ppyeo-haejangguk (pork bone hangover soup), pork bone jjim

What is Gamjatang Seasoning Made Of?

Home cooks usually mix gochugaru, a spoonful of doenjang (and sometimes gochujang), lots of minced garlic, a little ginger, soy sauce or fish sauce and rice wine. The signature ingredient is deulkkaegaru (perilla seed powder), stirred in near the end to thicken the broth and give it a nutty taste. Fresh perilla leaves are added on top. Ready-made gamjatang seasonings and soup bases bundle the chili, soybean paste and spices into one package.

Types of gamjatang seasoning

Homemade paste: chili, doenjang, garlic and ginger mixed fresh.
Bottled or pouch seasoning: concentrated pork bone soup base sold at Korean markets.
Ready-to-heat gamjatang: retort pouches or frozen packs with bones and broth.
Haejangguk style: a lighter, more doenjang-forward version for hangover soup.

What Does Gamjatang Seasoning Taste Like?

The broth tastes spicy and savory with the earthy depth of doenjang and a warm, slightly creamy nuttiness from perilla seeds. Perilla leaves add a fresh, herbal aroma, and the long-simmered pork gives the soup body. It is rich but not greasy when the bones are blanched first.

Popular Korean Dishes That Use Gamjatang Seasoning

Gamjatang

Pork bone soup with potatoes and dried cabbage. Recipe below.

Ppyeo-haejangguk

A single-serving pork bone soup, often eaten as a hangover breakfast.

Gamjatang jeongol

A large shared hot pot with extra vegetables, noodles and rice at the end.

Deungppyeo jjim

Pork spine bones braised in a thicker, less brothy version of the seasoning.

Easy Gamjatang Recipe (Serves 4)

Ingredients

3 lb (about 1.4 kg) pork neck bones or spine bones
3 medium potatoes, peeled and halved
2 cups napa cabbage leaves (or soaked dried cabbage leaves, ugeoji), cut into pieces
1/2 onion, sliced
10 perilla leaves, sliced (optional)
2 green onions, chopped
1 small piece ginger and 1/2 onion for the first boil
12 cups (about 3 liters) water

Gamjatang seasoning

3 tbsp gochugaru
2 tbsp doenjang
1 tbsp gochujang (optional)
2 tbsp soy sauce
2 tbsp rice wine
2 tbsp minced garlic
1 tsp minced ginger
3 tbsp perilla seed powder (deulkkaegaru), added at the end

Instructions

Soak the pork bones in cold water for 1–2 hours in the refrigerator, changing the water once, to draw out blood.
Blanch the bones in boiling water for 5–7 minutes. Drain and rinse each bone under running water to remove scum.
Put the bones in a large clean pot with 12 cups of water, the ginger and half an onion. Bring to a boil, then simmer, partly covered, for about 1 hour 15 minutes.
Meanwhile, mix all the seasoning ingredients except the perilla seed powder.
Remove the ginger and onion. Stir in the seasoning, add the potatoes and cabbage, and simmer 25–30 minutes until the potatoes are tender and the meat pulls easily from the bones.
Add the sliced onion and perilla seed powder and simmer 5 minutes. Top with perilla leaves and green onion and serve bubbling hot with rice.

Tip: Do not skip the soaking and blanching. They are the key to a clean, rich broth without a strong pork smell.

Where to Buy Gamjatang Seasoning

How to Store Gamjatang Seasoning

Homemade seasoning paste keeps in a sealed container in the refrigerator for about 1 week, or frozen in portions for 2 months. Store opened bottled seasoning in the fridge. Cool leftover soup quickly, refrigerate within 2 hours and eat within 3 days, reheating until boiling; it also freezes well without the potatoes.

Gamjatang Seasoning FAQ

Why is it called gamjatang?

“Gamja” means potato and “tang” means soup, and potatoes are a key ingredient. Some people say the name refers to a part of the pork spine instead, but the origin is debated.

Is gamjatang very spicy?

It is moderately spicy. Doenjang and perilla seeds soften the heat, and you can reduce the gochugaru.

Can I make gamjatang in a pressure cooker?

Yes. After blanching, pressure-cook the bones for about 30–35 minutes, then add the seasoning and vegetables and simmer until the potatoes are soft.

What can I use instead of perilla seed powder?

Ground toasted sesame seeds are the closest substitute, though the flavor is different.

Conclusion

Gamjatang seasoning combines chili, soybean paste and nutty perilla seeds into one of Korea’s most satisfying soups. Learn more about its key ingredient in our deulkkaegaru guide, or try another classic hangover soup, bugeo-guk.

Korean Ingredients Guide

What is Gamjatang Seasoning? Korean Pork Bone Soup Paste Explained (+ Easy Gamjatang Recipe)

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