Korean Pork Soup with Rice
Soak 350 g pork shoulder in cold water for 20 minutes, bring it to a boil in 1 L cold water, and as soon as grey foam rises, discard the water and rinse the meat. Simmer the pork in 900 ml beef bone broth over medium-low heat for 60 minutes, until a chopstick pushed in releases clear juices with no trace of pink. Slice it thinly against the grain and season the broth with 1 tbsp minced garlic and 1 tbsp soup soy sauce.
Quick answer
- Total time
- 100 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Pork shoulder simmered for about an hour in beef bone broth turns the soup milky and full-bodied.
Read more
Salted shrimp (saeujeot) and salt come on the side so each person seasons their own bowl, which is how it is eaten in Busan.
Ingredients
Instructions
- 1
Submerge 350g of pork shoulder or neck in cold water for 20 minutes to draw out the blood.
If the water turns deep red, drain and replace with fresh water.
- 2
Place the soaked pork in a pot with 1 liter of cold water and bring to a boil over high heat.
As soon as grey foam rises, remove the pork, discard the water, and rinse the meat under cold water. This blanching step is essential for removing off-flavors.
- 3
Place the rinsed pork in 900ml bone broth and simmer over medium-low heat for 60 minutes.
The pork is done when a chopstick inserted releases clear juices with no trace of pink.
- 4
Remove the cooked pork and slice thinly against the grain, then set aside.
Season the remaining broth with 1 tablespoon minced garlic and 1 tablespoon soup soy sauce. Adjust saltiness with salt or salted shrimp to taste.
- 5
Ladle hot rice into a heavy earthenware bowl, top with the sliced pork, and pour the hot broth generously over everything, just below boiling temperature.
- 6
Garnish with sliced green onions, garlic chives, and sesame seeds.
Serve with salt and salted shrimp on the side so each person can adjust the seasoning to their own taste.
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