Korean Pork Soup with Rice
Dwaeji gukbap is Busan's signature pork soup with rice, built on a broth that simmers pork shoulder in bone stock for over an hour until the liquid turns milky-white and deeply flavored. The pork is blanched first to remove impurities, then transferred to the main pot where it cooks low and slow until fork-tender. Sliced thinly against the grain, the meat is arranged over a bowl of rice and doused with the steaming broth, which carries the richness of rendered collagen and the depth of long-simmered bones. Green onion and garlic chives added on top provide freshness, while diners season to taste at the table with fermented shrimp paste or minced chili. The broth is hearty enough to serve as a full meal at any hour - breakfast hangover cure, midday refuel, or late-night comfort. In Busan, gukbap restaurants that have been ladling from the same stockpot for decades are a point of neighborhood pride.
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Instructions
- 1
Soak pork in cold water for 20 minutes to remove blood.
- 2
Parboil pork once, then discard the blanching water.
- 3
Simmer pork in bone broth over medium-low heat for 60 minutes.
- 4
Remove and slice pork, then season broth with garlic and soup soy sauce.
- 5
Place rice in bowls, top with pork, and ladle hot broth over.
- 6
Add green onion and chives, then adjust with salt.
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