Gamjatang Pork Bone Soup Instant Pot
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5 from 4 votes

Instant Pot Pork Bone Soup (Gamjatang)

Recipe adapted from www.maangchi.com.
Servings: 4 servings

Ingredients

Pork Bone Broth

  • 2.5-3 pounds of pork neck bones
  • 1 oz ginger sliced
  • 2 tablespoons doenjang (Korean soybean paste)
  • 1 medium onion sliced
  • 1 tablespoon dried chili flakes
  • 6 cups water
  • 12 oz napa cabbage sliced lengthwise
  • 3 medium potatoes peeled and quartered
  • 8 oz soybean sprouts washed and strained
  • 4 shitake mushrooms (dried or fresh) sliced
  • 4 green onions washed and cut 2in long
  • 1 green onion chopped for garnish
  • 8 perilla leaves washed

Seasoning Paste

  • 6 garlic cloves minced
  • 3 tablespoons gochugaru (Korean hot pepper flakes)
  • 1 tablespoon gochujang (Korean hot pepper paste)
  • 3 tablespoons fish sauce
  • 1/4 cup deulkkae-garu (perilla seeds flour)
  • 1/2 teaspoon ground black pepper
  • 1/4 cup water

Instructions

  • Soak pork bones for a minimum of 30 mins. 3-4 hours is recommended with a few water changes.
  • If using dried shitake mushrooms, remove the stems and soak for a minimum 30 minutes to overnight.
  • Bring a pot of water to a boil. Blanch the pork bones for 7 minutes.
  • Strain the bones and rinse each bone under cold water. Place the bones into the Instant Pot. Optional: Saute the bones until browned for more flavour.
  • Add in ginger, doenjang (Korean soybean paste), sliced shitake mushrooms, onion, dried chili flakes, and water until ingredients are just covered (about 6 cups).
  • Pressure cook on Manual at high pressure for 30 minutes. Natural release for 20 minutes.
  • While the broth is cooking, make the seasoning paste. Combine garlic, gochugaru (Korean hot pepper flakes), gochujang (Korean hot pepper paste), fish sauce, perilla seeds flour, ground black pepper and 1/4 cup water. Stir to combine.
  • Add potatoes, bean sprouts, napa cabbage, green onions and the seasoning paste to the pot.
  • Pressure cook on Manual at high pressure for 5 minutes. Immediately quick release.
  • Add the perilla leaves and stir. Serve with chopped green onion as garnish.