Gamjatang (감자탕): Potato Soup?! NOPE! What’s REALLY in This Pot?

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Today’s dish is gamjatang (감자탕).

Wait. Gamja means potato. So… potato soup?

NOPE! Here’s the twist: the real star of gamjatang isn’t the potato. It’s pork backbone!

Gamjatang is a hearty Korean pork-bone stew, simmered with meaty bones, potatoes, greens, and a rich, often spicy broth. It’s usually brought to the table in a big pot to share.

New to Hangul? Learn the basics in our guide to reading Korean menus.

So why is it called gamjatang? There are several theories about the name, including ones involving old terms for parts of the pig. But its exact origin isn’t firmly established.

One thing is certain: those pork bones are the main event.

Now, let’s dig in.

1. Meet the REAL Star: Pork Bones!

On the menu, gamjatang usually comes in small, medium, or large pots. Some restaurants offer extra toppings too.

Inside? Pork bones, potatoes, leafy greens called ugeoji, and often ground perilla seeds for a nutty flavor. Mushrooms or sujebi (hand-torn dough) may be added, depending on the restaurant.

Let it bubble at your table. Then comes the real question: How do you eat those enormous bones?

2. How to Eat Gamjatang Like a Local

Forget the fancy table manners—this meal gets hands-on!

How to eat it	Local tip
Pull off the meat	Use your hands, or disposable gloves if provided. Tender pork usually comes off the bones easily.
Meat + broth	Enjoy the meat with a little broth in your own bowl.
Mash the potato	Crush a potato into the rich broth. Heavenly!
Dipping sauce	If there's a soy-and-mustard dipping sauce, try it with the pork.

All done? Not so fast.

3. Leaving Already?! Not Without Bokkeumbap (볶음밥)!

The pork is gone, but that rich, concentrated broth is still in the pot.

Time to leave? NO, NO, NO!

Here comes the Korean grand finale: bokkeumbap (볶음밥)!

At many gamjatang restaurants, rice is stir-fried in the leftover broth and seasonings, soaking up all that flavor. It’s practically a whole new dish.

And here’s the magic: you’re already full, but somehow there’s still room for bokkeumbap!

If the restaurant offers it, share a portion—even just one if they’ll let you.

Promise me you won’t forget the bokkeumbap finale!

4. Wait… What’s Ppyeo-haejangguk (뼈해장국)?

You’ll also spot ppyeo-haejangguk (뼈해장국) on the menu. It has similar ingredients and flavors to gamjatang, but comes as a single serving in a hot earthenware bowl.

The name combines 뼈 (bone), 해장 (hangover relief), and 국 (soup)—but you don’t need a hangover to enjoy it.

Traveling alone? This one’s for you!

The only downside? Usually, no bokkeumbap finale.

Ah… the bokkeumbap…

5. Ready to Order in Korean?

You’ve learned how to eat it. Now let’s order it like someone who knows their way around a Korean restaurant.

On many menus, sizes are written as 소 / 중 / 대:

• 소 (so) — small
• 중 (jung) — medium
• 대 (dae) — large

But here’s a fun local detail: when speaking, Koreans often say 소짜 (sojja), 중짜 (jungjja), 대짜 (daejja) for the different sizes.

Try one of these:

Ordering a small pot to share

In a casual Korean restaurant, calling out sajangnim (boss/owner) like this sounds wonderfully local. Imagine saying it with confidence!

Eating alone? Order the single-serving soup

The all-important bokkeumbap finale

Need more kimchi?

See? You’re already sounding like you’ve done this before.

Craving something hot and comforting in Korea? Hungry enough for a seriously satisfying meal? Or just in the mood for something hearty after a late night?

Walk into a gamjatang restaurant and give it a try.

Pull that tender pork off the bones, enjoy the deep broth, and—if it’s on the menu—save a little room for bokkeumbap.

That’s how I’d want you to experience gamjatang.