Gamjatang is one of Korea's representative traditional foods. It is a stew made by boiling potatoes and various vegetables in a soup made from pork backbone. The ‘Gamja’ in Gamjatang are not vegetable potato, but pork backbone parts. The origin of Gamjatang is a traditional Korean food that originated in the current Jeolla-do region, which was famous for raising pigs during the Three Kingdoms Period, and spread throughout the country. It is a dish made by adding vegetables to the broth made from the bones of a pig instead of a cow, which is essential for farming. Gamjatang is popular among the common people because it is cheap. In particular, gamjatang was a popular nutritious food for workers who gathered in Incheon during the construction of the Gyeongin Line in 1899.

The main ingredients of Gamjatang are pork backbone and vegetables including potatoes, and the soup is made using seasonings such as red pepper powder, doenjang (soybean paste), perilla seed powder, minced garlic, and ginger. Pork backbone is stewed for a long time to maximize the tenderness of the meat. Add various vegetables such as potatoes, outer leaves of cabbage (Nappa cabbage) to increase the nutritional value. The soup of Gamjatang boasts a spicy and deep taste, and is also eaten as a health food to warm the body during the cold winter months. In particular, the meat attached to the backbone is rich in protein, calcium, and vitamins. Gamjatang ramen, which is made by adding udon noodles or ramen to the remaining broth after boiling Gamjatang, and Gamjatang fried rice, which is made by thickening the soup and mixing it with rice, is also popular. Gamjatang is a Korean stew dish that boasts a spicy taste, and is a valuable cultural heritage that contains the history and lives of the ordinary people.