Dinner · Part 3 of 3: Tips & recipe card

Crockpot Korean Spicy Pork Bone Soup Gamjatang Tips, FAQ & printable recipe

Name: Crockpot Korean Spicy Pork Bone Soup Gamjatang
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Korean
Ingredients: 4 lb pork neck bones, blanched; 4 Yukon gold potatoes, halved; 3 tbsp gochugaru (Korean red chili flakes); 2 tbsp doenjang soybean paste; 8 cloves garlic, minced; 1 tbsp ginger, grated; 6 cups broth; 10 leaves perilla leaves, for serving; 1 pack enoki mushrooms, for serving; 3 stalks green onions, for serving

By Clara Weller · Oct 16, 2026

A steaming stone bowl filled with rich, spicy Korean pork bone soup, topped with fresh green onions and perilla leaves.

Prep: 15 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 5 min resting

Tips for success

For a deeper flavor, you can toast the gochugaru briefly in a dry pan before adding it to the slow cooker, though this is optional. The heat from the stone bowls is another traditional touch that keeps the soup hot throughout the meal.

If you prefer a spicier soup, you can add more gochugaru in the final hour of cooking, but do so carefully to avoid overpowering the delicate balance of the soybean paste.

When serving, provide small bowls for guests to discard the pork bones, as this makes the dining experience more comfortable. The perilla leaves add a unique, minty, and slightly licorice-like flavor that cuts through the richness of the pork broth.

If you cannot find perilla leaves, you may substitute with a mix of fresh basil and mint, though the flavor will be different. Always serve with a side of steamed white rice to complete the meal.

Variations

Vegetable-Heavy Gamjatang: Add sliced cabbage or radish greens during the last two hours of cooking. These vegetables absorb the spicy broth beautifully and add a fibrous element to the soup without changing the core flavor profile.
Extra Spicy Version: Incorporate fresh red chili slices or a teaspoon of Korean hot pepper paste alongside the gochugaru. This increases the heat level significantly and provides a sharper, more intense spice that pairs well with the fatty pork.

Storage and make-ahead

Fridge: Store in an airtight container for up to 3 days.
Freezer: Store in a freezer-safe container for up to 2 months.
Reheat: Reheat on the stovetop over medium heat until bubbling, adding a splash of water if the broth has thickened too much.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to airtight containers. The soup keeps well in the refrigerator for up to three days. For longer storage, freeze the soup without the fresh garnishes.

When ready to eat, thaw it in the refrigerator overnight before reheating. The flavors often meld and improve after a day in the fridge, making it an excellent candidate for advance preparation.

Gamjatang is an ideal dish to make ahead because the flavors continue to develop as it sits. You can prepare the entire soup a day in advance, store it in the refrigerator, and simply reheat it on the stovetop when you are ready to serve. Just remember to add the fresh garnishes—the perilla leaves, enoki mushrooms, and green onions—immediately before serving to keep them fresh and vibrant in texture.

Serving ideas

Serve the soup in traditional stone bowls if possible, as they retain heat exceptionally well, keeping the broth steaming hot from the first bite to the last.

Arrange the garnishes artistically on top of the soup just before bringing it to the table to ensure they remain crisp. A side of fluffy white rice and a selection of traditional Korean side dishes, such as kimchi, will balance the richness of the pork bone broth perfectly.

Encourage guests to enjoy the meat by picking it off the bones with chopsticks, which is part of the authentic experience of eating Gamjatang. The broth itself is meant to be savored, often enjoyed by dipping rice into it or mixing it directly into the bowl. This communal style of eating makes the dish perfect for gatherings, where the soup serves as the centerpiece of a comforting and memorable meal.

Frequently asked questions

Can this soup be made on the stovetop instead of a slow cooker?

Yes, it can be made on the stovetop. Simply bring the pot to a boil, then reduce the heat to a very low simmer. Cover tightly and cook for 3 to 4 hours until the meat is tender, checking occasionally to ensure there is enough liquid and adding more broth or water if necessary.

Why is the blanching step necessary for this recipe?

Blanching the pork bones is crucial because it removes surface impurities, blood, and excess fat that can cloud the broth and create an off-flavor. This simple step ensures that the final soup is clear, savory, and clean-tasting, which is the hallmark of a high-quality, authentic Gamjatang.

What is the best way to handle the pork bones while eating?

The meat on neck bones can be tricky to reach. Use chopsticks to pick the meat from the crevices of the bone. It is perfectly acceptable to pick up the bones with your fingers to ensure you get every bit of the tender meat. Providing a small side bowl for the bones is a polite and practical way to serve this dish.

Recipe card

Crockpot Korean Spicy Pork Bone Soup Gamjatang

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 6

Ingredients

4 lb pork neck bones, blanched
4 Yukon gold potatoes, halved
3 tbsp gochugaru (Korean red chili flakes)
2 tbsp doenjang soybean paste
8 cloves garlic, minced
1 tbsp ginger, grated
6 cups broth
10 leaves perilla leaves, for serving
1 pack enoki mushrooms, for serving
3 stalks green onions, for serving

Instructions

Place the pork neck bones into a large pot of boiling water. Boil for 5 to 10 minutes until impurities rise to the surface. Drain the bones and rinse them thoroughly under cold water, ensuring the sink and surrounding areas are cleaned immediately to avoid cross-contamination. This initial step is vital for a clean-tasting broth.
Add the blanched pork neck bones and halved Yukon gold potatoes into the slow cooker. Incorporate the gochugaru, doenjang soybean paste, minced garlic, grated ginger, and broth. Stir gently to combine the seasonings. Cover the slow cooker and cook on low for 8 hours. The pork must reach an internal temperature of 145°F (63°C) and be tender enough to fall off the bone. Let the meat rest at least 3 minutes before serving.
Once the cooking time is complete, carefully ladle the hot soup into individual stone bowls. Top each serving generously with fresh perilla leaves, a handful of enoki mushrooms, and sliced green onions. Serve immediately while steaming hot to enjoy the full depth of the flavors and the tender texture of the meat and potatoes.

Contains: soy, gluten

Estimated nutrition per serving

Calories: 450
Protein: 35 g
Carbohydrates: 25 g
Fat: 22 g
Fiber: 4 g
Sugar: 2 g
Sodium: 950 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.