Instant Pot Korean Pork Bone Soup - Gamjatang
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 or after a long night of partying and drinking.
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.
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