Dive into the comforting warmth of Dwaeji Gukbap, a beloved Korean pork rice soup that’s as hearty as it is flavorful. This isn't your average pork soup; Dwaeji Gukbap boasts a rich, deeply savory broth simmered with tender pork belly, creating a symphony of textures and tastes that will leave you wanting more. The subtle sweetness of the pork perfectly complements the savory depth of the broth, enhanced by aromatics like garlic and ginger, creating a balanced and unforgettable culinary experience. It's a dish that embodies Korean culinary tradition, perfect for a chilly evening or a satisfying midday meal.
This simple yet incredibly satisfying recipe is perfect for both seasoned cooks and kitchen novices. Ready to experience the authentic taste of Korea in your own home? Let's embark on a culinary journey together with this step-by-step guide that will help you create your own delicious bowl of Dwaeji Gukbap.
Tools Needed
- Large pot
- Colander
- Cutting board
- Knife
- Bowl
Ingredients
- Pork Bones (Shanks and Knuckles): 5 lbs
- Marbled Pork: 1.5 lbs
- Ginger: 1 large piece
- Garlic: 5 cloves
- Onion: 1/2 medium
- Gochujang (Korean chili paste): 2 tbsp
- Crushed Garlic (jarred): 0.5 tbsp
- Salted Shrimp: 0.5 tbsp
- Green Onion: 2 tbsp
- White Pepper: 1/4 tsp
- Rice: null
- Chives: null
Step-by-Step Instructions
Step 1. Prepare and Simmer the Broth
- Prepare the pork bones and marbled pork. Preferably use shanks and knuckles for a cleaner soup.
- Blanch the bones and pork in water for about 20-30 minutes to remove impurities. Discard the water afterwards.
- Wash the bones and pork thoroughly under cold water.
- In a clean pot, add the bones, ginger, garlic, and half an onion. Cover with water and bring to a boil. Skim off any fat or foam that rises to the surface.
- Let the soup simmer for about an hour. The pork should be tender but not falling off the bone. Remove the pork, cool it in cold water, and refrigerate for later.
- Continue to simmer the bones for another 8-12 hours, skimming off any remaining fat.
- Once the bones have simmered for 8-12 hours, turn off the heat. You can strain the broth if desired, but it's not necessary.
Step 2. Prepare the Pork and Seasoning
- remove excess fat and slice thinly.
- combine gochujang, crushed garlic, salted shrimp, green onion, and white pepper.
Step 3. Assemble the Dwaeji Gukbap
- Serve the soup over rice. Add sliced pork, chives, salted shrimp, and a spoonful of the seasoning mixture. Garnish with more chives and chili pepper as desired.
Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe
Tips
- Using shanks and knuckles for the bones results in a cleaner-tasting soup.
- Discarding the initial blanching water is crucial for a cleaner flavor, despite the perceived loss of flavor.
- The only salt in the soup comes from the salted shrimp.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork?
While pork belly is traditional for its richness, you can substitute with pork shoulder or butt. Just be sure to adjust cooking time accordingly as these cuts may be leaner.
2. What if I don't have gochujang?
Gochujang adds depth of flavor, but you can omit it if needed. The soup will still be delicious, though less spicy and complex.
3. Can I make this recipe in a slow cooker?
Absolutely! Simply brown the pork as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Adjust seasonings to taste at the end.
Enjoy your homemade bowl of Dwaeji Gukbap – a taste of Korea in every spoonful. This comforting and flavorful soup is perfect for any occasion, from a cozy weeknight dinner to a special family gathering. Now go forth and share this delicious recipe with your loved ones!