Hey guys! Craving some authentic Korean comfort food without spending hours in the kitchen? Let's dive into making a delicious and hearty Korean Pork Bone Soup (Gamjatang) right in your Instant Pot! This recipe is perfect for a chilly evening or when you just need a flavorful, soul-warming meal. Trust me, once you try this, you'll be making it again and again. So, grab your Instant Pot, and let's get cooking!

Why Instant Pot Gamjatang?

Gamjatang, traditionally simmered for hours to achieve that rich, deep flavor, becomes incredibly accessible with the Instant Pot. The pressure cooking method extracts maximum flavor from the pork bones and vegetables in a fraction of the time. This means you get that authentic, deeply satisfying taste without having to babysit a pot on the stove all day. The Instant Pot not only speeds up the cooking process but also helps to tenderize the pork bones, making the meat fall-off-the-bone delicious. Plus, it's a one-pot wonder, which means fewer dishes to wash – always a win in my book! Using an Instant Pot simplifies the entire cooking process, making it easier for anyone, regardless of their cooking skills, to enjoy this classic Korean dish. The consistent pressure and temperature ensure that the flavors meld perfectly, creating a soup that tastes like it's been simmering for hours, even if it's only been cooking for about an hour. This method is also great for busy weeknights when you want a comforting meal but don't have a lot of time to spend in the kitchen. The convenience and efficiency of the Instant Pot make it an ideal tool for preparing Gamjatang, allowing you to enjoy this flavorful and nutritious soup with minimal effort. Whether you're a seasoned cook or a beginner, the Instant Pot will help you achieve consistently delicious results every time. The ability to set it and forget it also means you can focus on other tasks while the soup is cooking, making it a practical choice for those with hectic schedules. With the Instant Pot, enjoying authentic Korean cuisine at home has never been easier.

Ingredients You'll Need

Before we start, let's gather all the ingredients. Here’s what you'll need for this incredible Instant Pot Gamjatang recipe:

• Pork Neck Bones (about 2-3 pounds): These are the star of the show! Look for meaty ones at your local Asian market or butcher. The quality of the pork bones significantly impacts the flavor of the soup, so try to find the freshest ones available. If you can't find pork neck bones, you can substitute them with pork spine bones, but the neck bones are generally preferred for their meatiness and flavor. Don't be afraid to ask your butcher to cut the bones into smaller, more manageable pieces if they are too large to fit comfortably in your Instant Pot. Also, make sure to rinse the bones thoroughly under cold water to remove any bone fragments or impurities before cooking. This step is crucial for ensuring a clean and flavorful broth. The bones should be a good mix of meat and bone, as the marrow inside the bones contributes significantly to the richness of the soup. Using a combination of different types of pork bones can also add depth to the flavor profile.
• Potatoes (2-3 medium, peeled and quartered): These add a lovely, hearty element to the soup. Potatoes not only add substance to the soup but also help to thicken the broth naturally as they cook. Choose potatoes that hold their shape well during cooking, such as Yukon Gold or red potatoes, to prevent them from becoming mushy. Cut the potatoes into uniform sizes to ensure even cooking. Adding the potatoes at the right time is crucial, as overcooked potatoes can disintegrate and make the soup overly starchy. You can also experiment with different types of potatoes to find your preferred texture and flavor. Consider adding sweet potatoes for a hint of sweetness and a vibrant color contrast. The potatoes will absorb the flavors of the broth, becoming incredibly flavorful and tender. They also provide a good source of carbohydrates, making the soup more filling and satisfying.
• Napa Cabbage (1/2 head, roughly chopped): Adds a fresh, slightly sweet flavor. Napa cabbage is a staple in Korean cuisine and adds a refreshing element to the hearty soup. It has a mild, slightly sweet flavor that complements the richness of the pork bones and spices. Make sure to wash the cabbage thoroughly to remove any dirt or debris before chopping it. Roughly chopping the cabbage allows it to wilt down nicely in the soup without completely disintegrating. You can also add other types of cabbage, such as savoy cabbage, for a different texture and flavor. Adding the cabbage towards the end of the cooking process helps to retain its crispness and prevent it from becoming overly mushy. The cabbage also provides essential vitamins and fiber, adding nutritional value to the soup. Its light and refreshing flavor balances the richness of the pork, creating a harmonious and satisfying dish. Napa cabbage is a versatile ingredient that can be easily incorporated into various Korean dishes, making it a valuable addition to your culinary repertoire.
• Dried Radish Greens (Woosiraegi, 1 cup): These provide a unique earthy flavor. Woosiraegi, or dried radish greens, are a traditional Korean ingredient that adds a unique earthy and slightly bitter flavor to the soup. They are typically rehydrated before being added to the dish. To rehydrate, soak the dried radish greens in warm water for about 30 minutes until they become soft and pliable. Then, rinse them thoroughly to remove any dirt or grit. Cut the rehydrated radish greens into smaller pieces before adding them to the soup. Woosiraegi not only adds flavor but also provides essential nutrients and fiber. It has a slightly chewy texture that adds another dimension to the soup. If you can't find woosiraegi, you can substitute it with other dried greens, such as dried spinach or dried mustard greens, but the flavor will be slightly different. Adding woosiraegi is a key step in achieving the authentic flavor of Gamjatang, so it's worth seeking out if possible. Its distinctive taste complements the richness of the pork bones and the spiciness of the chili paste, creating a complex and satisfying flavor profile.
• Green Onions (a bunch, chopped): Adds freshness and a mild onion flavor. Green onions are used both during cooking and as a garnish, adding a fresh and vibrant flavor to the soup. Chop the green onions into smaller pieces for cooking and into longer pieces for garnish. The white parts of the green onions have a stronger flavor and can be added earlier in the cooking process, while the green parts are more delicate and can be added towards the end or used as a garnish. Green onions not only add flavor but also provide essential vitamins and antioxidants. They have a mild onion flavor that complements the other ingredients in the soup without overpowering them. You can also use other types of onions, such as yellow onions or shallots, but the flavor will be slightly different. Adding green onions is a simple way to enhance the flavor and presentation of Gamjatang, making it more appealing and delicious. Their bright green color also adds a visual contrast to the rich, reddish-brown broth.
• Perilla Seeds Powder (Deulkkae Garu, 2-3 tablespoons): This is essential for that authentic nutty flavor. Perilla seeds powder, or deulkkae garu, is a key ingredient in Gamjatang, providing a unique nutty and slightly earthy flavor. It is made from ground perilla seeds, which are commonly used in Korean cuisine. Adding perilla seeds powder not only enhances the flavor of the soup but also helps to thicken the broth slightly. It has a distinctive aroma that is characteristic of many Korean dishes. Make sure to use fresh perilla seeds powder for the best flavor. You can find it at most Korean grocery stores. If you can't find perilla seeds powder, you can substitute it with ground sesame seeds, but the flavor will be slightly different. Adding perilla seeds powder is a crucial step in achieving the authentic flavor of Gamjatang, so it's worth seeking out if possible. Its unique taste complements the richness of the pork bones and the spiciness of the chili paste, creating a complex and satisfying flavor profile.

For the Sauce:

• Doenjang (Korean Soybean Paste, 2 tablespoons): Adds a savory, umami depth. Doenjang, or Korean soybean paste, is a fermented soybean paste that is a staple in Korean cuisine. It adds a savory, umami depth to the soup, enhancing the overall flavor profile. Doenjang is similar to miso paste but has a bolder and more pungent flavor. It is made by fermenting soybeans with brine and koji, a type of mold. The fermentation process gives doenjang its distinctive flavor and aroma. Adding doenjang to Gamjatang not only enhances the flavor but also provides essential nutrients and probiotics. Make sure to use high-quality doenjang for the best flavor. You can find it at most Korean grocery stores. If you can't find doenjang, you can substitute it with miso paste, but the flavor will be slightly different. Using doenjang is a crucial step in achieving the authentic flavor of Gamjatang, so it's worth seeking out if possible. Its savory and umami notes complement the richness of the pork bones and the spiciness of the chili paste, creating a complex and satisfying flavor profile.
• Gochujang (Korean Chili Paste, 1-2 tablespoons): For that essential spicy kick! Gochujang, or Korean chili paste, is a fermented red chili paste that is a staple in Korean cuisine. It adds a spicy kick and a complex, savory flavor to the soup. Gochujang is made from red chili powder, glutinous rice, fermented soybeans, and salt. The fermentation process gives gochujang its distinctive flavor and aroma. Adding gochujang to Gamjatang not only enhances the flavor but also provides essential nutrients and probiotics. The amount of gochujang you use depends on your spice preference. Start with one tablespoon and add more to taste. Make sure to use high-quality gochujang for the best flavor. You can find it at most Korean grocery stores. If you can't find gochujang, you can substitute it with other chili pastes, but the flavor will be slightly different. Using gochujang is a crucial step in achieving the authentic flavor of Gamjatang, so it's worth seeking out if possible. Its spicy and savory notes complement the richness of the pork bones and the umami of the doenjang, creating a complex and satisfying flavor profile.
• Gochugaru (Korean Chili Flakes, 1-2 tablespoons): Adds color and extra spice. Gochugaru, or Korean chili flakes, are coarsely ground red chili peppers that are used to add color and extra spice to the soup. They have a slightly fruity and smoky flavor that complements the other ingredients in the dish. The amount of gochugaru you use depends on your spice preference. Start with one tablespoon and add more to taste. Make sure to use high-quality gochugaru for the best flavor. You can find it at most Korean grocery stores. If you can't find gochugaru, you can substitute it with other chili flakes, but the flavor will be slightly different. Adding gochugaru not only enhances the flavor but also adds a vibrant red color to the soup, making it more appealing. Its slightly fruity and smoky notes complement the richness of the pork bones and the spiciness of the gochujang, creating a complex and satisfying flavor profile.
• Soy Sauce (2 tablespoons): For seasoning and depth of flavor. Soy sauce is a staple in Asian cuisine and adds a savory, umami flavor to the soup. It helps to balance the other flavors and enhance the overall taste. Use a good quality soy sauce for the best flavor. You can use regular soy sauce or low-sodium soy sauce, depending on your preference. Adding soy sauce not only enhances the flavor but also adds a rich, brown color to the broth. Its umami notes complement the richness of the pork bones and the spiciness of the chili paste, creating a complex and satisfying flavor profile. Soy sauce is a versatile ingredient that can be easily incorporated into various dishes, making it a valuable addition to your culinary repertoire.
• Minced Garlic (1 tablespoon): Adds a pungent and aromatic flavor. Minced garlic adds a pungent and aromatic flavor to the soup, enhancing the overall taste. It is a staple in Korean cuisine and is used in many dishes. Use fresh minced garlic for the best flavor. You can also use garlic paste, but the flavor will be slightly different. Adding minced garlic not only enhances the flavor but also provides essential nutrients and antioxidants. Its pungent and aromatic notes complement the richness of the pork bones and the spiciness of the chili paste, creating a complex and satisfying flavor profile. Garlic is a versatile ingredient that can be easily incorporated into various dishes, making it a valuable addition to your culinary repertoire.
• Ginger (1 teaspoon, minced): Adds a warm and spicy note. Minced ginger adds a warm and spicy note to the soup, enhancing the overall taste. It is a staple in Asian cuisine and is used in many dishes. Use fresh minced ginger for the best flavor. You can also use ginger paste, but the flavor will be slightly different. Adding minced ginger not only enhances the flavor but also provides essential nutrients and antioxidants. Its warm and spicy notes complement the richness of the pork bones and the spiciness of the chili paste, creating a complex and satisfying flavor profile. Ginger is a versatile ingredient that can be easily incorporated into various dishes, making it a valuable addition to your culinary repertoire.
• Sesame Oil (1 teaspoon): For a nutty aroma. Sesame oil adds a nutty aroma and flavor to the soup, enhancing the overall taste. It is a staple in Asian cuisine and is used in many dishes. Use toasted sesame oil for the best flavor. Adding sesame oil not only enhances the flavor but also adds a subtle sheen to the broth, making it more appealing. Its nutty aroma complements the richness of the pork bones and the spiciness of the chili paste, creating a complex and satisfying flavor profile. Sesame oil is a versatile ingredient that can be easily incorporated into various dishes, making it a valuable addition to your culinary repertoire.
• Black Pepper (to taste): Enhances the overall flavor profile. Black pepper is a versatile spice that enhances the overall flavor profile of the soup. It adds a subtle heat and complexity to the dish. Use freshly ground black pepper for the best flavor. The amount of black pepper you use depends on your preference. Start with a small amount and add more to taste. Adding black pepper not only enhances the flavor but also adds a subtle aroma to the soup, making it more appealing. Its subtle heat complements the richness of the pork bones and the spiciness of the chili paste, creating a complex and satisfying flavor profile.

Let's Make Some Gamjatang!

Alright, let's get this Instant Pot Korean Pork Bone Soup going! Follow these simple steps for a mouthwatering result:

1. Soak the Pork Bones: Rinse the pork bones and soak them in cold water for at least 30 minutes. This helps to draw out impurities and excess blood, resulting in a cleaner-tasting broth. Change the water a couple of times during the soaking process. This step is crucial for achieving a clear and flavorful soup. Soaking the bones also helps to tenderize the meat, making it more fall-off-the-bone delicious.
2. Parboil the Bones (Optional but Recommended): Place the pork bones in a large pot, cover with water, and bring to a boil. Let it boil for about 5-10 minutes. This step helps to remove any remaining impurities and scum from the bones, resulting in an even cleaner broth. Drain the bones and rinse them thoroughly under cold water. Clean the pot to remove any residue. This step is optional but highly recommended for achieving the best flavor and clarity in your soup.
3. Combine Ingredients in the Instant Pot: Add the parboiled pork bones to the Instant Pot. Add the potatoes, Napa cabbage, dried radish greens, green onions, doenjang, gochujang, gochugaru, soy sauce, minced garlic, minced ginger, sesame oil, and black pepper. Pour in 6-8 cups of water, ensuring the bones are mostly submerged. The amount of water you use depends on your preference for the thickness of the soup. Start with 6 cups and add more if needed. Make sure all the ingredients are well combined.
4. Pressure Cook: Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 45 minutes. After the cooking time is up, let the pressure release naturally for 15-20 minutes, then manually release any remaining pressure. Allowing the pressure to release naturally helps to prevent the soup from splattering and ensures that the flavors meld together properly.
5. Final Touches: Carefully open the Instant Pot and stir in the perilla seeds powder. Taste and adjust seasoning as needed. If the soup is too thick, add more water to reach your desired consistency. If it needs more flavor, add more soy sauce, gochujang, or doenjang. Stir well to combine all the ingredients. The perilla seeds powder will add a nutty aroma and help to thicken the broth slightly.
6. Serve: Ladle the Instant Pot Gamjatang into bowls and garnish with extra green onions. Serve hot and enjoy! This soup is best enjoyed with a side of rice and kimchi.

Tips and Variations

• Spice Level: Adjust the amount of gochujang and gochugaru to suit your spice preference. If you're not a fan of spicy food, start with a small amount and add more to taste. You can also add a pinch of sugar to balance the spiciness.
• Vegetables: Feel free to add other vegetables like enoki mushrooms, bean sprouts, or spinach. These vegetables will add different textures and flavors to the soup. Add them towards the end of the cooking process to prevent them from becoming overcooked.
• Meat: If you prefer, you can add other cuts of pork, such as pork ribs or pork shoulder. These cuts of meat will add different flavors and textures to the soup. Adjust the cooking time accordingly, depending on the cut of meat you use.
• Make it Vegetarian: While traditionally made with pork bones, you can create a vegetarian version by using a vegetable broth and adding mushrooms and tofu for a hearty, flavorful soup. Substitute the doenjang with a vegetarian miso paste for a similar umami flavor.

Enjoy Your Homemade Gamjatang!

There you have it! A delicious, comforting, and relatively quick Instant Pot Korean Pork Bone Soup. I hope you guys love this recipe as much as I do. It's perfect for those cozy nights in, and it's always a crowd-pleaser. Happy cooking, and bon appétit!