Photograph of the finished Gogi guksu

Korea · Mì thịt heo Jeju

Gogi guksu

2 hr 20 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork bones Pork bones 800 g
  • Photograph of Pork belly Pork belly 480 g
  • Photograph of Somyeon (thin noodles) Somyeon (thin noodles) 400 g
  • Photograph of Spring onion Spring onion 60 g
  • Photograph of Garlic chives Garlic chives 60 g
  • Photograph of Garlic Garlic 32 g
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Nori seaweed Nori seaweed 4 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 8 g

Method

  1. 1 Soak the pork bones in cold water for 1 hour to remove the blood, then blanch them in boiling water for 5 minutes, and rinse thoroughly.
  2. 2 Simmer the pork bones, pork belly, and garlic for 1 hour and 30 minutes, removing the pork belly when tender.
  3. 3 Press the pork belly under a weight for 20 minutes to firm it up, then slice it thinly.
  4. 4 Season the broth with salt and pepper, then strain to make it clear.
  5. 5 Boil somyeon noodles for 3 minutes, rinse with cold water, then arrange in a bowl and pour in the broth.
  6. 6 Arrange the meat on top, then sprinkle with chives, green onions, roasted sesame seeds, and shredded seaweed.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 2: simmer pork bones, pork belly, and garlic under high pressure for 45 minutes, then release the pressure naturally for 15 minutes; remove the pork belly and strain the broth. Keep steps 3 to 6 unchanged.

Start cooking