📝 About This Recipe
Originating from the bustling port city of Busan, Dwaeji-gukbap is a legendary Korean comfort food known for its milky, bone-rich broth and tender slices of pork. This hearty 'gukbap' (soup with rice) captures the resilient spirit of the region, offering a deep, savory flavor profile that is both rustic and incredibly refined. It is a customizable masterpiece, served with a pungent chive salad and a spicy seasoning paste that allows every diner to tailor the bowl to their own perfect balance.
🥗 Ingredients
The Broth Base
- 2 lbs Pork leg bones (Saba-da-ri) (cut into chunks; soaked in cold water for 2 hours)
- 1.5 lbs Pork shoulder or belly (whole piece)
- 16 cups Water (plus extra for initial blanching)
- 2 inches Ginger (sliced)
- 10 cloves Garlic (whole)
- 1 large Onion (halved)
- 1 large Leek (white part only)
Dadaegi (Spicy Seasoning Paste)
- 3 tablespoons Gochugaru (Korean red chili flakes)
- 1 tablespoon Soy sauce
- 1 tablespoon Minced garlic
- 1 tablespoon Mirin or cooking wine
- 2 tablespoons Pork broth (taken from the pot)
Chive Salad (Buchu-muchim)
- 2 cups Korean chives (cut into 2-inch lengths)
- 1 tablespoon Fish sauce
- 1 teaspoon Sesame oil
- 1/2 teaspoon Sugar
For Serving
- 4 bowls Cooked short-grain white rice (warm)
- 2 tablespoons Saeu-jeot (Salted shrimp) (for seasoning at the table)
- 2 stalks Green onions (finely chopped)
- 1 pinch Black pepper (to taste)
👨🍳 Instructions
-
1
Soak the pork bones and the pork meat (shoulder or belly) in a large bowl of cold water for at least 2 hours, changing the water once, to draw out excess blood. This is crucial for a clean, white broth.
-
2
Place the soaked bones in a large pot and cover with fresh water. Bring to a rolling boil for 10 minutes. Drain the water and scrub the bones under cold running water to remove any grey scum or impurities.
-
3
Clean the pot thoroughly, return the blanched bones to it, and add the 16 cups of fresh water. Add the onion, ginger, garlic, and leek.
-
4
Bring to a boil over high heat, then reduce to medium-low. Simmer uncovered for the first 30 minutes to allow any remaining odors to evaporate.
-
5
Add the whole piece of pork meat (shoulder or belly) to the pot. Cover and simmer gently for 1 hour until the meat is tender but not falling apart.
-
6
Remove the pork meat and set it aside to cool. Continue simmering the bones for another 2.5 to 3 hours. The liquid should reduce and turn a beautiful milky white color.
-
7
While the broth continues to simmer, prepare the Dadaegi (spicy paste) by mixing the gochugaru, soy sauce, minced garlic, mirin, and 2 tablespoons of the hot broth in a small bowl. Let it sit to allow flavors to meld.
-
8
Prepare the chive salad by tossing the cut chives with fish sauce, sesame oil, and sugar. Do this just before serving to keep the chives crisp.
-
9
Once the pork meat has cooled slightly, slice it into thin, bite-sized pieces (about 1/4 inch thick).
-
10
Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones and aromatic vegetables. You should have a rich, opaque liquid.
-
11
To serve in the traditional Busan style, place a scoop of warm rice in a deep bowl. Top with several slices of the pork meat.
-
12
Ladle the boiling hot broth over the rice and meat. For the best experience, perform 'Toryeom': pour broth in, then pour it back into the pot, and repeat 2-3 times to ensure the rice and meat are heated through and the starch thickens the soup slightly.
-
13
Finish by topping with chopped green onions and a sprinkle of black pepper. Serve immediately with the side condiments.
💡 Chef's Tips
For the whitest broth, never let the pot go dry; add small amounts of hot water if it reduces too quickly. Always use Saeu-jeot (salted shrimp) instead of salt at the table; it provides a much deeper umami complexity that defines this dish. If you prefer a leaner soup, use pork shoulder; for a richer, silkier mouthfeel, go with pork belly. Do not skip the 2-hour soaking process; it is the secret to removing the 'porky' smell that can ruin a delicate broth. Make the Dadaegi a day in advance if possible to allow the chili flakes to fully hydrate and the flavors to deepen.
🍽️ Serving Suggestions
Serve with a side of Kkakdugi (crunchy fermented radish kimchi) for a perfect textural contrast. Provide a small dish of Saeu-jeot (salted shrimp) so each person can season their soup to their preferred salt level. A cold glass of Korean Soju or a refreshing Makgeolli (rice wine) pairs beautifully with the rich pork flavors. Encourage guests to add a large spoonful of the Chive Salad directly into the soup for a fresh, oniony bite. Include fresh green chili peppers and raw onion slices with Ssamjang (soybean paste) as traditional palate cleansers.