Photograph of the finished Dwaeji gukbap

Korea · Cơm chan canh thịt heo Busan

Dwaeji gukbap

2 hr 30 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork bones Pork bones 1.8 lb
  • Photograph of Pork shoulder Pork shoulder 14.1 oz
  • Photograph of Rice Rice 11.3 oz
  • Photograph of Garlic chives Garlic chives 2.8 oz
  • Photograph of Spring onion Spring onion 2.1 oz
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 0.7 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 0.7 oz
  • Photograph of Garlic Garlic 0.8 oz
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Salt Salt 0.4 oz

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.

Start cooking