Dwaeji-gukbap (Korean Pork and Rice Soup)
A hearty Korean pork and rice soup made by simmering pork shoulder into a deep broth. It takes time but the steps are easy — a satisfying meal to make at home.
Ingredients
Main
- Pork shoulder1kg
- Bay leaves3-5
- Onion1
- Garlic cloves7
- Green onion1 stalk
- Garlic chivesa little
- Cheongyang chili2
- Beef bone broth1 pack
- Rice rinse wateras needed
Broth Seasoning
- Ginger1 spoon
- Minced garlic1 spoon
- Anchovy fish sauce2 spoons
- Black peppera little
Spicy Paste (optional)
- Red pepper flakes3 spoons
- Soy sauce1 spoon
- Minced garlic1 spoon
- Plum syrup1 spoon
Directions
- 1
Blanch 1kg of pork shoulder with the bay leaves in boiling water for 5 minutes to remove any gaminess. No bay leaves? Use half a bottle of soju and 1 spoon of ginger. Add enough water to cover the meat.
- 2
Discard the blanching water, then in a pot combine the meat, rice rinse water, and broth vegetables (onion, garlic, green onion, white part of the chives), and simmer for over an hour. Top up the water about twice as it reduces.
- 3
When the meat is tender enough to shred with chopsticks, lift it out. The longer you simmer, the better, if you have time.
- 4
Let the meat cool briefly, then slice it into bite-size pieces.
- 5
Remove the broth vegetables, then season the broth with chili, chives, ginger, minced garlic, anchovy fish sauce, and pepper.
- 6
Finely chop the leftover trimmings and return them to the broth.
- 7
Add 1 pack of beef bone broth to deepen the flavor of the soup.
- 8
Mix red pepper flakes, soy sauce, minced garlic, and plum syrup into a spicy paste to stir in to taste.
- 9
Bring the broth and meat to a boil in an earthenware pot and serve. Add chili, green onion, chives, or mushrooms to taste.
Tips
Blanching the pork first removes blood and odor for a clean broth. Simmering in rice rinse water further cuts the smell, and bone broth adds richness.