한국인이 좋아하는 음식들 중 하나인 감자탕, 외국인에게도 통할까?
One of the most beloved dishes among Koreans,
Gamjatang—will it win over foreigners too?
엄마가 마트에서 돼지등뼈가 세일이라며 한봇다리 사 오셔서 큰 솥에다가 바글바글 끓여서 친척들까지 다 같이 배부르게 먹었던 감자탕이 문득문득 생각나는 요즘이에요. 밖에서 사 먹는 거에 비할 수 없을 고기양과 우거지는 먹어도 질리지 않는 맛이에요. 아이가 감자탕에 감자가 있어서 감자탕이냐고 물었을 때, 외국사람들도 그렇게 생각할 수 있겠구나 싶었어요.
These days, I keep finding myself thinking about Gamjatang—the hearty pork backbone stew my mom used to make when pork bones were on sale at the market. She’d bring home a whole bag full and simmer it in a big pot until it bubbled away, filling the house with its rich aroma. We'd enjoy it with our relatives, all of us leaving the table full and satisfied.
Compared to what you get at restaurants, nothing beats the generous chunks of meat and the tender greens in a homemade version—it’s the kind of dish you never get tired of.
One time, my child asked me, “Is it called Gamjatang because it has potatoes in it?” And it made me think—maybe foreigners might wonder the same thing too.
감자탕의 시작은 일제 강점기 노동자들이 값싸고 영양 많은 돼지 등뼈를 이용해서 만든 서민음식이였어요.
감자탕의 '감자'는 사실 등뼈 안쪽의 속살을 부르는 옛 표현이라는 설이 있어요.
그만큼 뼈 사이 살까지 아껴 먹던 시대의 음식이에요.
지금은 진짜 큼직한 감자를 넣어 먹거나 푸짐하게 우거지와 들깨가루를 더해서 건강과 맛을 모두 갖춘
한국인의 소울푸드가 되었죠.
Gamjatang has humble beginnings—it originated during the Japanese colonial period in Korea as a budget-friendly, nutritious meal for laborers, made using pork backbones.
Interestingly, there's a theory that the “gamja” in gamjatang doesn't actually refer to potatoes, but to an old Korean term for the soft marrow-like flesh found deep inside the bones.
This dish comes from a time when people made sure to savor every last bit of meat clinging to the bones.
These days, gamjatang has evolved into a beloved Korean soul food, often made with hearty chunks of real potato, generous amounts of napa cabbage greens (ugeoji), and a flavorful sprinkle of perilla seed powder for that nutty, wholesome taste. It’s a dish that offers both comfort and nourishment in every spoonful.
감자탕 더 맛있게 먹는 꿀팁!
등뼈 살은 뜨끈할 때 젓가락이나 손으로 살짝살짝 고기를 발라먹는 재미가 있죠.
두 가지 스타일이 있는데 전 개인적으로 한 번에 고기를 싹 발라놓고 국물에 좀 담가서 우거지랑 먹어요.
신랑은 그때그때 뼈에 있는 걸 발라서 먹는 걸 좋아하더라고요.
국물은 들깨가루를 듬뿍 뿌려서 깻잎과 같이 고소하게 먹고요.
푹 익은 감자와 우거지는 고기랑 같이 한 입 가득 먹으면 맛도리죠!!
국물에 수제비나 라면사리 넣어먹으면 또 다른 음식을 먹는 느낌.
하지만 한국인의 마무리는 역시 볶음밥입니다.
남은 국물에 밥, 김, 참기름 넣고 바삭하게 눌러 먹으면 진짜 엄지 척!!
Tips to Enjoy Gamjatang Like a Pro!
One of the best parts of gamjatang is picking the tender meat off the hot pork bones—it’s fun to do with chopsticks or even your hands!
There are two common ways to enjoy it. Personally, I like to strip all the meat off the bones at once, soak it in the broth for a bit, and then eat it together with the greens.
My husband, on the other hand, prefers peeling the meat off bone by bone as he eats—savoring each bite fresh from the stew.
As for the broth, don’t forget to sprinkle in lots of perilla seed powder and wrap a spoonful with a bit of sesame leaf for that extra nutty aroma.
Take a big bite of well-boiled potato, tender greens, and juicy pork all together—chef’s kiss!
Want to mix things up? Try adding handmade wheat dumplings (sujebi) or a pack of ramen noodles to the broth—it feels like a whole new dish.
But of course, no Korean meal is complete without the grand finale: fried rice!
Mix the remaining broth with rice, seaweed flakes, and a dash of sesame oil, then press it down in the pot until it gets crispy on the bottom. One bite of that, and you'll be giving it a big thumbs-up!
📍 전국 감자탕 맛집 Best 4
✅ 서울 - 성수 [소문난 성수감자탕]
국물 진하고 고기 야들야들. 들깨 듬뿍 넣어 볶음밥까지 완벽해요.
✅ 대전 - 유성 [대감댁 왕뼈 해장국 유성점]
유명 감자탕 골목! 등뼈 크고 감자 제대로 들어가 있어요.
✅ 부산 - 다대포 [맛나감자탕]
현지인 추천! 맵지 않고 부드러운 국물 맛이 매력적.
📍 Best 3 Gamjatang Spots Across Korea
✅ Seoul – Seongsu [Somunnan Seongsu Gamjatang]
Rich, flavorful broth and melt-in-your-mouth tender pork make this spot a local favorite. With a generous sprinkle of perilla powder and the perfect finishing touch of crispy fried rice, it’s gamjatang perfection from start to finish.
✅ Daejeon – Yuseong [Daegamdaek Wangpyeo Haejangguk, Yuseong Branch]
Located in a famous gamjatang alley, this spot is known for its massive pork bones and perfectly cooked potatoes.
✅ Busan – Dadaepo [Matna Gamjatang]
A local favorite! The broth is mild and silky, making it easy to enjoy even for those who can’t handle too much spice.
외국인은 감자탕을 어떻게 생각할까요?
What do foreigners think of gamjatang?
처음에 감자탕이라고 말하면 감자수프를 생각하는 외국인이 많다고 하더라고요.
뭔가 귀엽지 않나요??
영어로는 ‘Gamjatang’ 또는 ‘Pork Backbone Stew’로 알려진 감자탕.
‘Potato Stew’라고 오해하는 외국인 많아요.
하지만 돼지 등뼈 요리라고 말하면 "뼈로 만든 스튜?? 그걸 먹어? " 라는 반응이 나오는데요.
한입만 먹어보면 이렇게 진한 국물이 가능하냐는 신기한 반응이 많아요.
특히 라멘이나 포(pho)를 좋아하는 외국인이나, 고기와 국물 조합이 익숙한 미국인,중국인도 좋아하고
전통적인 음식에 관심 많은 유럽인에게도 인기가 좋은 감자탕이에요.
들깨가루의 식감이나 손으로 먹는 방식이 처음에는 어색할 수 있으니 잘 설명해주면 아마 시도해볼 듯 해요.
한국인의 정과 국물의 깊이를 느끼고 마지막 화룡점정 볶음밥까지 먹어본다면 진정한 한국음식을 먹었다!라고 할수 있을거같아요.ㅎㅎ빨간색에 비해 맵지 않은 감자탕이 대부분이니 외국인 친구가 여행온다면 같이 감자탕 한그릇 어때요?
When foreigners first hear the word gamjatang, many of them imagine a potato soup—which is kind of adorable, isn’t it?
While it's commonly known in English as Gamjatang or Pork Backbone Stew, it often gets misunderstood as “Potato Stew.” But once you explain that it’s actually made with pork bones, the typical reaction is, “Wait… a stew made with bones? People eat that?”
Then comes the first bite—and that’s when everything changes. Many are amazed by how deep and rich the broth tastes.
It’s especially a hit with those who enjoy ramen or pho, as well as American or Chinese food lovers who are used to hearty meat-and-broth combos. Even Europeans who are curious about traditional cuisines often find gamjatang both unique and satisfying.
Sure, the perilla seed powder and the hands-on bone-eating style might feel a little unfamiliar at first, but with a bit of guidance, most people are eager to give it a try.
And once they experience the warmth of Korean hospitality, the depth of the broth, and the final magic touch—stir-fried rice made right in the pot—they can truly say they’ve tasted real Korean soul food.
So next time your foreign friend visits Korea, how about sharing a big pot of gamjatang together? Most versions aren’t as spicy as they look—and it might just become their new favorite! 😄