Dwaeji gukbap

Method

1. 1 Soak the pork bones in cold water for 1 hour to remove all the blood, blanch them in boiling water for 5 minutes, then rinse them clean.
2. 2 Simmer the bones with ginger and garlic for 2 hours until the broth becomes milky white.
3. 3 Boil the pork shoulder for 40 minutes, then remove and let cool before slicing thinly.
4. 4 Season the broth with salt and pepper, and cook the white rice separately.
5. 5 Arrange the meat on top of the rice, pour in the hot broth, and serve with chives, scallions, shrimp paste, and chili powder.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 2: simmer pork bones with ginger and garlic under high pressure for 60 minutes, then release the pressure naturally for 20 minutes; the broth will remain cloudy white due to the extracted collagen. Step 3: boil the pork shoulder (keep it whole) and do this after opening the lid.