Korean Pork Noodle Soup (Jeju Milky Pork Bone Broth Noodles)
Quick answer
- Total time
- 110 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Gogi-guksu is a noodle soup from Jeju Island built on a long-simmered pork bone broth.
Read more
Hours of boiling coax the collagen and marrow from the bones, turning the liquid milky-white and giving it a rich, full-bodied character that carries deep pork flavor in every spoonful. Green onion and garlic added to the pot during cooking suppress the gamey edge of the bones while rounding the flavor into something cleaner and more balanced. A single spoonful of doenjang stirred in before serving introduces fermented soybean depth that elevates the broth well beyond a simple bone stock. Thin somyeon noodles are cooked separately and rinsed under cold water after draining to wash off excess starch, which keeps them springy and distinct when submerged in the hot broth rather than turning soft and clumpy. In Jeju, sliced pork bossam is traditionally placed on top of the noodles before serving, and the combination of tender boiled pork and the opaque, warming broth makes this one of the most comforting bowls in the island's food tradition.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Place 500g pork bones in cold water for 30 minutes to draw out blood.
If the water turns very cloudy, change it once so the finished broth tastes cleaner and has less pork odor.
- 2Control
Add the bones to boiling water and blanch over high heat for 5 minutes.
Discard the foamy water, then rinse the bone surfaces under cold water to remove clinging impurities before making the broth.
- 3Control
Put the cleaned bones, 2L water, 2 green onion stalks, and 5 garlic cloves in a pot, then bring to a full boil over high heat.
Skim new foam so it does not cloud the flavor.
- 4Control
Dissolve 1 tablespoon doenjang into the broth, then reduce the heat to low.
Simmer for at least 1 hour, keeping a gentle bubble, until the broth turns milky, then season with salt as needed.
- 5Heat
Boil 200g somyeon separately for about 3 minutes, just until flexible but not mushy.
Rinse and rub the noodles in cold water to remove starch, then drain well so they stay springy.
- 6Finish
Place the noodles in a bowl, pour over plenty of hot pork-bone broth, and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gogi-guksu features a milky, full-bodied pork bone broth typical of Jeju Island cuisine.
- Finish cue
- Place the noodles in a bowl, pour over plenty of hot pork-bone broth, and serve immediately.
- Avoid this
- Boil 200g somyeon separately for about 3 minutes, just until flexible but not mushy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
110min, 5 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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