Korean Pork Noodle Soup (Jeju Milky Pork Bone Broth Noodles)
Quick answer
Gogi-guksu is a noodle soup from Jeju Island built on a long-simmered pork bone broth.
What makes this special
- Gogi-guksu features a milky, full-bodied pork bone broth typical of Jeju Island cuisine.
- Long-simmered pork bones yield a milky, heavy Jeju-style broth
- A spoonful of doenjang adds fermented complexity beyond plain bone stock
Key ingredients
Core cooking flow
- 1 Place 500g pork bones in cold water for 30 minutes to draw out blood.
- 2 Add the bones to boiling water and blanch over high heat for 5 minutes.
- 3 Put the cleaned bones, 2L water, 2 green onion stalks, and 5 garlic cloves i...
Gogi-guksu is a noodle soup from Jeju Island built on a long-simmered pork bone broth. 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.
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 drained noodles in bowls and ladle over plenty of very hot broth.
Top with sliced boiled pork and minced green chili if using, then serve immediately before the noodles absorb too much liquid.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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