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Dwaeji Gukbap
Korean Pork and Rice Soup
A hearty and comforting Korean pork soup with rice, a beloved specialty from Busan. This dish features a rich, milky broth made from simmering pork bones and shoulder, served with tender slices of pork and rice, allowing each diner to season to their preference.
๐ง ์ฌ๋ฃ
- 1 kg Pork neck bones or trotters(These provide the rich flavor and milky texture to the broth. Ensure they are well-cleaned.)
- 500 g Pork shoulder (Boston butt)(For tender, shredded pork to add to the soup.)
- 4 liters Water(For the broth.)
- 6 cups Cooked rice(Preferably short-grain rice, served hot.)
- 4 stalks Scallions(White and light green parts for the broth, green parts thinly sliced for garnish.)
- 5 cloves Garlic cloves(Peeled and smashed.)
- 1 inch piece Ginger(Peeled and sliced.)
- to taste Salted shrimp (Saeujeot)(Fermented shrimp, essential for seasoning.)
- to taste Gochugaru (Korean chili flakes)(Optional, for a touch of heat.)
- 1 bunch Fresh chives or garlic chives(Cut into 2-inch lengths for garnish.)
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the pork bones: Place the pork bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes. This process, called 'blanching,' removes impurities and any gamey odors. Drain the bones, discard the cloudy water, and rinse the bones thoroughly under cold running water. Clean the stockpot.
โฑ๏ธ 15 minutes - 2
Make the broth: Return the cleaned pork bones to the stockpot. Add the pork shoulder, 4 cups of water (or enough to cover by about 2 inches), smashed garlic cloves, sliced ginger, and the white and light green parts of the scallions. Bring to a boil, then reduce the heat to a gentle simmer. Skim off any scum that rises to the surface during the first hour of simmering. Cover the pot and let it simmer for at least 3 hours, or until the pork shoulder is very tender and the broth is rich and opaque. Add more water if the level drops significantly.
โฑ๏ธ 3 hours - 3
Prepare the pork and broth: Carefully remove the pork shoulder from the pot and set aside on a cutting board to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot or heatproof container, discarding the bones, aromatics, and any solids. You should have a milky, flavorful broth. You can chill the broth in the refrigerator overnight; the fat will solidify on top and can be easily removed for a leaner soup, or left in for extra richness.
โฑ๏ธ 15 minutes - 4
Shred the pork: Once the pork shoulder is cool enough to handle, shred it into bite-sized pieces using two forks or your fingers. Discard any excess fat or gristle.
โฑ๏ธ 10 minutes - 5
Assemble the bowls: To serve, reheat the strained broth until simmering. Place a generous portion of cooked rice into each individual serving bowl. Arrange a portion of the shredded pork over the rice. Ladle the hot, simmering broth over the rice and pork until the ingredients are mostly submerged.
โฑ๏ธ 5 minutes - 6
Garnish and season: Garnish each bowl generously with the thinly sliced green parts of the scallions and the cut chives. Serve immediately with small dishes of salted shrimp (saeujeot) and optional gochugaru on the side. Diners can then season their soup to their personal taste by adding salted shrimp (and its brine), gochugaru, salt, and pepper.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a truly authentic Busan experience, ensure you use pork bones (like neck bones or trotters) as they are key to the broth's characteristic milky color and rich flavor.
- โThe salted shrimp (saeujeot) is crucial for authentic flavor. It's best to add it at the table to allow each person to control the saltiness and umami level.
- โDon't skip the blanching step for the pork bones; it significantly improves the clarity and taste of the final broth.
- โIf you have time, chilling the broth overnight and skimming off the solidified fat can create a cleaner-tasting soup, though many prefer the richness of the unskimmed broth.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add slices of Korean blood sausage (sundae) to the bowl before ladling the broth for a richer, more complex dish.
- For a lighter version, use leaner cuts of pork and skim the fat from the broth after chilling.
- Some enjoy adding a raw egg yolk to the hot soup just before eating for added richness.