Gukbap

Method

1. 1 Soak the pork bones in cold water for 1 hour, changing the water three times to remove all the blood.
2. 2 Blanch the bones for 8 minutes, then rinse them thoroughly. These two steps determine whether the broth will be cloudy white and fragrant or cloudy and grayish.
3. 3 Simmer the bones with ginger over medium heat for 2 hours, keeping the water simmering gently until the broth turns milky white.
4. 4 Remove the meat from the bone and slice it thinly.
5. 5 Mix gochugaru with garlic, sesame oil, and green onions to make dagi sauce, which each person can season to their liking.
6. 6 Arrange the rice and meat in a bowl, pour in the hot broth, and serve with shrimp paste and dagi sauce.

With an appliance

• Pressure cooker 2 hr

  Replace step 3: simmer under high pressure for 50 minutes, then release the pressure naturally; the broth will still be milky white because the high pressure breaks down the gelatin in the bones more effectively.