Korean · soup

Gamjatang (감자탕)

Name: Gamjatang (감자탕)
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Korean
Ingredients: 3 lbs pork neck bones; 2 medium potatoes, quartered; 2 cups napa cabbage, roughly chopped; 1/2 cup perilla leaves; 2 green chilies, sliced; 6 garlic cloves, minced; 1 tbsp ginger, minced; 3 tbsp gochugaru; 1 tbsp gochujang; 1 tbsp doenjang; 2 tbsp soy sauce; 1 tsp sesame oil; 2 scallions, sliced

Gamjatang (감자탕) reads umami 6.5, salinity 4.3 and heat 4.2 on Palate's 0–10 flavor X-ray — a Korean soup, about 1 hr 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.3 / 10
Sweet & Fruity — 2.9 / 10
Sour & Bright — 2.2 / 10
Bitter & Earthy — 2.0 / 10
Rich & Fat — 4.7 / 10
Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 6.5 · Salinity 4.3 · Heat 4.2 · Allium 4.1 · Funk & Ferment 4.0 · Richness 3.9 · Herbaceous 3.0 · Nutty 2.8 · Sweetness 2.7 · Warm Spice 2.6 · Sourness 1.9 · Earthy 1.7 · Floral 1.3 · Citrus 1.1 · Bitterness 1.0 · Smoke 0.8

What's in it (13)

3 lbs pork neck bones
2 medium potatoes, quartered
2 cups napa cabbage, roughly chopped
1/2 cup perilla leaves
2 green chilies, sliced
6 garlic cloves, minced
1 tbsp ginger, minced
3 tbsp gochugaru
1 tbsp gochujang
1 tbsp doenjang
2 tbsp soy sauce
1 tsp sesame oil
2 scallions, sliced

Time & effort: about 1 hr 15 min (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 81.4 kcal, 10.7 g protein, 2.5 g fat, 4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

Parboil pork bones to remove impurities, then simmer in fresh water with garlic and ginger for at least 1 hour.
Add potatoes, the spice paste, cabbage, and chili, simmering until potatoes are tender and meat falls from the bone.
Finish with perilla leaves, scallions, and a drizzle of sesame oil.

Dishes with a similar flavor shape

Mapo Tofu (麻婆豆腐) — Chinese
Bindaetteok (빈대떡) — Korean
Water-Boiled Beef (Shui Zhu Niu Rou) — Chinese · Sichuan
Fish-Fragrant Eggplant (鱼香茄子) — Chinese
Gochujang-Glazed Meatloaf — Korean

Keep reading: what umami, salinity, heat mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.