This Instant Pot Korean Pork Bone Soup (Gamjatang) is easy and quick to make! This classic soup is savoury, spicy and has a nice umami flavour. The tender pork neck bone meat falls off easily. The yellow potatoes are soft and creamy and absorb the flavourful soup. Enjoy this comforting soup on a cold night. Let’s walk through this easy Instant Pot Korean Pork Bone Soup together!
Korean pork bone soup was one of the very first Korean dishes that I tried and fell in love with. It started my Korean food obsession and also my KDrama obsession.
I remember eating this for the first time at a restaurant and it was so spicy! I wasn’t used to eating spicy foods but I always wanted more. I was determined to learn how to make this so I can adjust the spice level to my taste.
What is Korean Pork Bone Soup (Gamtajang)?
Pork bone soup is a spicy broth made with pork neck bones. The collagen from the pork bones makes this a very healthy soup to help heal your body and keep your skin nice and firm. This soup is especially beneficial after a long night of partying and is the perfect soup to drink to help cure hangovers.
Instant Pot
The instant pot is my go-to small appliance anytime I need to make broth. It saves so much time and makes the perfect soup every time. I purchased my Instant Pot when it was first introduced and although there are fewer functions compared to the newer versions out now it still does a great job making soups.
Pork Neck Bones
The pork bone is the most important ingredient in this recipe. After all, this is called Pork Bone Soup. Bone soup is super healthy and has many health benefits.
Pork neck bone can be found at Asian supermarkets. Ask your local butcher to cut the bones into 2-inch thick pieces if you do not have access to Asian supermarkets nearby.
Look for pork neck bones with more meat on them. When the meat is cooked in the instant pot the meat falls off the bones and is very tender and tasty. The meat also absorbs the flavour of the soup very well and you will wish you had more meaty pork neck bones to eat with the soup.
Potatoes and Napa Cabbage
Potatoes give this dish a nice creaminess to the soup. Especially when there is left over and your heat it up it breaks the potatoes down a bit and makes them hearty and creamy.
Napa cabbage gives the soup a different texture. I love the addition of the cabbage.
Ingredient
Perilla seeds powder or seeds: This distinctly flavoured seed is crucial to get that perfect pork bone soup flavour.
Korean fermented soybean paste (doenjang): This essential Korean ingredient for pork bone soup can be found at your local Asian supermarket. Made of fermented soybean that has been brined.
Korean red chilli pepper paste (gochujang): Another essential Korean ingredient for this dish is a savoury, sweet and spicy fermented chilli powder and glutinous rice. This gives the soup a nice red colour.
Korean red pepper flakes (gochugaru): The red pepper flakes add a bit of kick to the soup.
Gochujang Seasoning Mixture
Gochujang Seasoning Mixture is a combination of Korean hot pepper paste, finely minced garlic, ground perilla seed or powder, fish sauce, Korean red pepper chilli flakes, black pepper and water. The combination of these ingredients creates the sweet, savoury and spicy flavours of the soup.
FAQ
How to serve the Instant Pot Korean pork bone soup?
Typically, this dish is served with rice and side dishes (Banchan). Make your side dish or buy them at the Korean supermarket.
How to store leftovers?
I love eating this the next day. The flavour and the potato break down and turn the soup into a stew consistency. If you make enough for leftovers store it in the fridge for up to 3 days.
Can I substitute the ground perilla seed or powder?
Perilla seed is commonly found in specialty Asian supermarkets and if you are not located near one you can substitute with toasted sesame seeds.
Did you make this Instant Pot Korean Pork Bone Soup? Leave a comment below!
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Instant Pot Korean Pork Bone Soup – Gamjatang
Equipment
Ingredients
- 3 lbs pork neck bones
- 8 garlic cloves crushed
- 2 slices ginger
- 1 medium onion quartered
- 3 green onions white parts
- 2 tbsp fermented soybean paste doenjang
- 7 cups water
- 4 Yukon gold potatoes cut into small chunks
- 1 ½ lbs napa cabbage chopped into large chunks
Gochujang seasoning mixture
- 2 tbsp Korean hot pepper paste gochujang
- 4 garlic cloves finely minced
- 3 tbsp ground perilla seed
- 2 tbsp fish sauce
- 2 tbsp Korean red chilli flakes gochugaru
- ½ tsp ground black pepper
- ¼ cup water
Garnish
- 2 cup soybean sprout
- 3 green onions chopped
- 8-10 perilla leaves optional
Instructions
- Parboil the pork neck bones in a pot of water for 10 minutes. Drain and rinse under running water. Clean the impurities off the bones and rinse again.
- In the Instant Pot add the clean pork neck bones, crushed garlic, sliced ginger, quartered onions, doenjang (Korean fermented soybean paste) and water. Put the lid on and turn the vent knob to seal. On High-Pressure mode cook the soup for 22 minutes once the beeping sound goes off let it Natural release for 20 minutes.
- While the soup is cooking prepare the gochujang seasoning. In a bowl mix together the Korean hot pepper paste, minced garlic, ground perilla seed or ground perilla powder, fish sauce, Korean red chilli flakes, ground black pepper and water.
- Turn the instant pot on sauté mode. Add the potatoes, the gochujang seasoning and the napa cabbage. Ensure the cabbage is submerged in the soup by stirring occasionally. Cook for 15-18 minutes or until the potatoes are soft. Add the soybean sprouts and cook for 3 minutes.
- To assemble – Ladle the soup and garnish it with green onions and perilla leaves. Serve with rice and your favourite Korean sides.
