Rich and Deep Pork Bone Soup (Dwaeji Gukbap)
Making a Delicious Dwaeji Gukbap with Leftover Pork Shoulder from Kimchi Making
After making kimchi, a celebratory meal of boiled pork (suyuk) is a must! If you have some pork shoulder leftover, why not make some comforting Dwaeji Gukbap? This recipe allows you to enjoy the rich, milky broth and tender pork shoulder right at home, without needing to travel all the way to Busan. With fresh pork bones and shoulder from the butcher, you can achieve a restaurant-quality taste with simple steps, no advanced techniques required. While it takes time, the effort translates into a deeply satisfying meal. Trust this recipe and give it a try!
Dwaeji Gukbap Ingredients
- 1.8kg pork bones
- 700g pork shoulder (with skin)
- 5 cloves garlic
- 2 thumb-sized pieces of ginger
- 2 stalks green onion (for broth)
- 2 tsp whole peppercorns
- 3 bay leaves
- 7-8 liters of water
- 1.5 Tbsp salted shrimp (for seasoning)
- 2 Tbsp gochugaru (Korean chili flakes, for sauce)
- 1 Tbsp minced garlic (for sauce)
- 2 stalks green onion (for garnish)
- Black pepper (for garnish)
Cooking Instructions
Step 1
1. Soaking the Pork Bones: Submerge 1.8kg of pork bones in cold water and let them soak overnight to remove blood. Changing the water once or twice during this process will result in a clearer broth.
Step 2
2. Blanching and Cleaning the Pork Bones: Place the soaked pork bones in a pot and cover them with enough water to fully submerge the bones. Bring to a rolling boil over high heat.
Step 3
Once boiling, reduce the heat briefly, then bring it back to a vigorous boil over high heat to ensure all impurities are released. This initial blanching step is crucial for removing gamey odors and unwanted residue.
Step 4
After blanching, discard the boiling water. Thoroughly rinse the blanched pork bones under cold running water, scrubbing each bone individually to remove any remaining blood or impurities. Continue rinsing until the water runs clear.
Step 5
3. Making the Broth (Bones, Pork Shoulder, Aromatics): In a clean pot, add the cleaned pork bones. Add 5 cloves of garlic, 2 thumb-sized pieces of ginger thinly sliced, 2 tsp of whole peppercorns, and 3 bay leaves. Also, add 2 stalks of green onion, roughly chopped, for the broth.
Step 6
Rinse the 700g of pork shoulder under running water, keeping the skin on. The collagen from the skin will add richness to the broth.
Step 7
Add the prepared pork shoulder to the pot with the pork bones. Pour in 4 liters of water initially, ensuring all ingredients are covered.
Step 8
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium, cover with a lid, and simmer for 40-50 minutes. Remove the cooked pork shoulder, let it cool slightly, and then slice it thinly for serving.
Step 9
Throughout the simmering process, skim off any foam or excess oil that rises to the surface to ensure a clear and clean broth. After skimming, add about 1 liter of water at a time, cover, and continue simmering over medium heat.
Step 10
Continue simmering over medium heat for a total of 4 hours. You will need to add water approximately 3 times, about 1 liter each time, as the broth reduces. The total water added will be around 7-8 liters. This long simmering time is essential for extracting the rich flavor from the pork bones.
Step 11
Preparing the Seasoning: In a bowl, combine 1.5 Tbsp of salted shrimp, 2 Tbsp of gochugaru, and 1 Tbsp of minced garlic. Mix well. This mixture can be used to season the broth to taste or served as a side condiment.
Step 12
Preparing the Garnish: Thinly slice 2 stalks of green onion for garnish. Slice the pre-cooked pork shoulder as thinly as possible once it has cooled completely. Thin slices are more tender and enjoyable.
Step 13
4. Removing Oil and Serving: After 4 hours of simmering, strain the pork bone broth through a fine-mesh sieve lined with cheesecloth or paper towels to remove solids and impurities. Chill the strained broth in a cold place, such as a balcony. Once the oil has solidified into a white layer on top, carefully skim it off with a spoon. Removing as much fat as possible results in a cleaner, more delicious Dwaeji Gukbap. Store the sliced pork shoulder in the refrigerator and either reheat it in the broth or serve it warm on the side. To serve, place cooked rice in a bowl, ladle the hot broth over it, and top with the prepared seasoning mixture, thinly sliced pork shoulder, chopped green onions, and a pinch of black pepper, according to your preference.