Discovering Dwaeji Gukbab
My First taste Korean Pork Bone Rice Soup its perferct and When I first traveled to Busan, I stumbled upon a little restaurant tucked away in a busy alley. The smell of something warm and delicious wafted through the air, drawing me in. As I stepped inside, I noticed everyone around me was enjoying a big bowl of steaming soup. I soon learned they were eating Dwaeji Gukbab, a Korean pork bone rice soup. Intrigued, I ordered a bowl for myself, eager to taste this local comfort food.
A Warm Bowl of Comfort
As the server placed the bowl in front of me, I could see the creamy broth filled with tender pork and floating bits of green onions. The first sip warmed my soul. The broth was rich and comforting, and the tender pieces of pork melted in my mouth. I couldn’t believe how something so simple could taste so amazing! It reminded me of home-cooked meals from my childhood, where love and warmth were the main ingredients.
Bringing Busan Home
After returning home, I couldn’t stop thinking about that bowl of soup. I wanted to recreate the magic of Busan in my own kitchen. So, I gathered the ingredients: pork bones, ginger, garlic, and some fresh noodles. With each step of the cooking process, I imagined the bustling streets of Busan and the laughter of friends sharing a meal. As the broth simmered for hours, my home began to fill with the same comforting aroma I had experienced in that cozy restaurant.
Sharing the Love
Finally, I plated the soup and invited my family to join me for dinner. As we sat around the table, I served each of them a steaming bowl topped with fresh green onions and a little gochujang for a kick. With the first bite, smiles spread across their faces. I felt so happy sharing this piece of my journey with them. Korean Pork Bone Rice Soup had become more than just a recipe; it was now a way to connect with my loved ones, filling our home with warmth and joy, just like it did in Busan.
Table of Contents
Chef’s Notes-Korean Pork Bone Rice Soup
- For a richer flavor, use a combination of pork shank bones and pork belly. The fat in the belly adds creaminess to the broth.
- The longer you simmer the broth (up to 12 hours), the richer and creamier it will become. This step is crucial for achieving that authentic taste.
- During the simmering process, skim off any foam or fat that rises to the top. This will help keep your broth clear and less greasy.
- Cool the meat in ice water after boiling to prevent discoloration and maintain its texture. This also makes it easier to slice later.
- If you’re sensitive to spice, start with a small amount of gochujang and salted shrimp sauce, and adjust according to your taste.
- Feel free to add other ingredients like shiitake mushrooms or tofu for added texture and flavor. You can also include spinach or other greens towards the end of cooking.
- Serve the soup with traditional Korean sides like kimchi, pickled radish, or seasoned vegetables to complement the flavors.
- The soup keeps well in the fridge for a few days. It can also be frozen, but the texture of the noodles may change once reheated.
Korean Pork Bone Rice Soup
4
bowls30
minutes9
hours450
kcal30
minutes10
hoursDive into the heart of Busan with this comforting Korean Pork Bone Rice Soup! This dish, known as Dwaeji Gukbab, is a soul-warming bowl of tender pork and creamy broth, perfect for chilly days. It’s a beloved local specialty that’s easy to customize with your favorite garnishes. Whether you’re a fan of Korean cuisine or just looking for a new comfort food, this recipe will transport you straight to the bustling streets of Busan.
Ingredients
- Broth Ingredients
5 lbs pork shank bones some meat attached is fine
1-2 lbs pork belly or shoulder optional if bones have meat
3-inch piece fresh ginger
1 large white onion halved
4 cloves garlic
- For Serving
4 cups cooked rice steamed until just tender
12 oz somyeon noodles cooked slightly under al dente
- Garnishes
4 green onions thinly sliced
4 Chinese chives (Buchu) chopped into 1-inch pieces and mixed with gochujang to taste
- Alternative Ingredients
Pork shank bones Can be substituted with beef marrow bones.
Pork belly Can be replaced with pork shoulder or butt.
Gochujang paste Use miso paste mixed with chili flakes for a non-spicy alternative.
Salted shrimp sauce Replace with fish sauce or soy sauce for a different flavor.
Directions
- Cleaning the Bones – Drain the bones and meat into a colander and discard the water. Rinse the bones and meat thoroughly to remove any remaining scum.
- Preparing for Long Simmer – Once cooled, separate the meat from the bones and store the meat in the fridge. Return the bones to the pot with fresh water covering them by an inch.
- In serving bowls, add your choice of cooked rice or somyeon noodles.
- Preparing the Meat – Slice the meat into thin.
- Garnishing – Garnish with sliced green onions, Chinese chives mixed with gochujang paste, and salted shrimp sauce to taste.
Equipment
- Chef’s Knife
- Cutting Board
- large stock pot
- colander
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 80mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 3g
- Protein: 30g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 3mg
FAQ- Korean Pork Bone Rice Soup
Can I use other types of bones for this recipe?
Yes, you can substitute pork shank bones with beef marrow bones for a different flavor. Just keep in mind that cooking times may vary slightly.
What can I use instead of gochujang if I don’t want it spicy?
You can replace gochujang with miso paste mixed with a bit of chili flakes for a milder flavor without losing the umami taste.
How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage, but the noodles may change texture upon reheating.
Is this soup gluten-free?
To make this soup gluten-free, ensure that you use gluten-free gochujang and check that the somyeon noodles are gluten-free as well.
Can I make this soup in a slow cooker?
Yes! After the initial boil and cleaning of the bones, you can transfer everything to a slow cooker. Cook on low for 8-12 hours for a rich broth.
