Boneless One Pot Gamjatang Gamja in gamjatang traditionally refers to pork bones, not potatoes (which is confusing since gamja also means potato in Korean). The broth and meat become incredibly tender and flavorful after hours of simmering. But honestly, it's a hassle to make at home, which is why it's usually a restaurant dish in Korea. This boneless version is just as delicious and way more practical for home cooking. The trickiest part about making this abroad is sourcing the ingredients. You can skip the siraegi (dried radish greens), but perilla leaves and perilla powder are non-negotiable. That's what makes it taste like gamjatang. 👩🏻‍🍳Boneless Gamjatang Recipe • 600g pork shoulder (or pork scotch fillet) • 300ml water • 500g beef bone broth • 200g baby wombok (or dried radish greens) • 2 potatoes • 1/2 onion • 1 large green onion • 1 chilli • 5–6 perilla leaves (more is better!) • 3 tbsp perilla seed powder • 2 tbsp doenjang (soybean paste) Sauce • 1 tbsp gochujang • 2 tbsp gochugaru • 1 tbsp anchovy fish sauce (or soup soy sauce) • 2 tsp ginger powder (or fresh ginger) • 1 tbsp minced garlic • 1/2 tbsp Dasida (or 1 tsp MSG) 1. Add the water, doenjang, and beef bone broth to a pot. 2. Once it comes to a boil, add the diced pork. Skim off any foam that rises to the surface. 3. Cover and simmer over low heat for 20 minutes. 4. Stir in all the sauce ingredients. 5. Add the potatoes, onion, green onion, chilli, and baby wombok. Simmer for another 20 minutes. 6. Just before serving, top with sliced perilla leaves and stir in the perilla seed powder. ✨ Add ramen noodles while eating, and don’t forget to save some broth for fried rice at the end. #gamjatang #감자탕 #koreanfood — TikTok @yooinoz