June 22, 2023

Serves 5-6


  • Pork Ribs Cubes, 1 kilogram
  • Ginger, 30 grams (sliced)
  • Korean Fermented Bean Paste (Doenjang), 2 tablespoons
  • Dried Shiitake Mushrooms, 4 (about 20 grams)
  • Onion, 1 (peeled and sliced)
  • Water, 2 litres
  • Potatoes, 2 (peeled only)
  • Soybean Sprouts, 1 packet (240 grams)
  • Napa Cabbage, 1/2 (about 500 grams)
  • Spring Onions, 5 stalks (about 50 grams, cut into 2-inch each)

Seasoning Paste:

  • Minced Garlic, 1 tablespoon
  • Korean Hot Pepper Flakes (Gochugaru), 3 tablespoons
  • Korean Hot Pepper Paste (Gochujang), 1 tablespoon
  • Oyster Sauce, 1 tablespoon
  • Sesame Seeds, 85 grams (coarsely mashed)
  • Black Pepper, ½ teaspoon
  • Water, 120ml


  • Rinse the pork ribs over water for 3 times. Soak in cold water for at least 30 minutes. 


  1. In a 4.5L Thermos® Shuttle Chef® inner pot, add 2 litres of water and bring it to boil. Once boiling, add in the pork ribs and cook for 7 minutes.
  2. After 7 minutes, strain the pork ribs and wash under running water to remove any impurities. Discard hot water from the inner pot with care.
  3. In the same 4.5L Thermos® Shuttle Chef® inner pot, add clean cooked pork ribs, ginger, Korean fermented bean paste, dried shiitake mushrooms and onion slices. Add water till it covers the ingredients and bring contents to a boil.
  4. Once boiling, close the inner pot with lid and transfer into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 4 hours.
  5. Meanwhile, make the seasoning paste by adding all the ingredients and mix well until creamy. Set it aside for later use. 
  6. Rinse the cabbage in cold water and strain. Tear the leaves in lengthwise once or twice to make it into long bite sized pieces.
  7. After 4 hours, remove the shiitake mushrooms Shuttle Chef® inner pot and cut them into slices. Return the sliced mushrooms back to the inner pot.
  8. Remove the inner pot from the Shuttle Chef® outer pot and place it over the stove. Bring the contents to a boil with regular stirs and when boiling, add potatoes, soybean sprouts, napa cabbage, spring onions and seasoning paste.
  9. Close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for another 2 hours.
  10. Before serving, garnish with spring onions. Enjoy the soup with white rice!


  • This recipe is inspired and improvised from www.maangchi.com/recipe/gamjatang
  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.
  • The initial ingredient perilla seeds powder was substituted with sesame seeds, while the fish sauce was substituted with oyster sauce.


Photos and recipe courtesy of Thermos Singapore team.