Cuisine : Dwaeji Gukbap - How to prepare this Korean dish

 

Dwaeji Gukbap is a hearty Korean dish consisting of tender pork slices served in a rich, milky pork bone broth over rice.
In Korean, dwaeji means "pork," guk means "soup," and bap means "rice" — so dwaeji gukbap literally translates to "pork soup with rice."

This dish originated in the southern city of Busan and has been deeply loved by locals for decades. Historically, after the Korean War, Busan became a refuge city, and this inexpensive, protein-rich meal became a staple for common people.
It is famous for its comforting depth of flavor, affordable ingredients, and simple, hearty presentation.

Today, dwaeji gukbap represents Busan’s soul food — perfect for warming up during cold seasons or for a satisfying everyday meal. It's usually served with condiments like shrimp sauce (saeujeot), salt, chopped scallions, and spicy seasoned radish (mu saengchae) to customize each bowl to your taste.

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How to Prepare Dwaeji Gukbap

Ingredients

For the Broth:

• Pork neck bones, pork brisket, or pork shoulder – 1.2kg
• Water – 4–5 liters
• Onion – 1 large, halved
• Korean radish (mu) – 200g, chunked
• Garlic cloves – 10
• Ginger – 1 small piece
• Leek or green onion – 2 stalks
• Bay leaves – 2
• Peppercorns – 1 tsp
• Salt – to taste
• Rice wine (optional) – 2 tbsp (helps remove odor)

For Serving:

• Cooked short-grain rice – 1 bowl per serving
• Chopped scallions – 1 cup
• Fresh garlic – minced, small amount (optional)
• Fresh ground black pepper – to taste
• Shrimp sauce (새우젓) – for seasoning
• Salt – for seasoning
• Kimchi – for side
• Sliced spicy radish (mu saengchae) – optional topping
• Chili peppers or sliced green peppers – optional

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Step-by-Step Preparation

1. Prepare the Pork

1. Blanch the Bones and Meat:
   Place pork bones and meat into a large pot. Cover with water and bring to a vigorous boil for about 5 minutes.
   Drain and rinse the bones and meat under cold running water to remove any impurities.

2. First Boil for Clean Broth:
   In a clean large pot, add the rinsed bones and meat. Pour in 4–5 liters of fresh water.

3. Add Aromatics:
   Add onion, radish, garlic, ginger, green onions, bay leaves, and peppercorns into the pot.

4. Simmer Gently:
   Bring to a boil over medium-high heat, then reduce to a gentle simmer.
   Simmer for 3 to 4 hours, occasionally skimming off foam or impurities that rise to the top.
   (If water reduces too much, add hot water as needed to keep the level.)

5. Remove Meat and Strain Broth:
   After 3–4 hours, remove the meat (set aside for slicing later).
   Strain the broth through a fine sieve to remove solids, resulting in a clean, milky-white broth.

6. Slice the Meat:
   Once cooled slightly, slice the pork into thin, bite-sized pieces for serving.

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2. Season and Finish the Broth

• Return strained broth to the pot and keep it hot.
• Season lightly with salt.
  (Traditionally, the broth itself is served mild so diners can adjust seasoning at the table.)

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3. Prepare Serving Condiments

• Chopped Scallions: Freshly chop green onions finely.
• Shrimp Sauce: Serve a small portion on the side.
• Kimchi: Essential pairing!
• Spicy Radish Slices (optional): Toss thin radish slices with chili powder, vinegar, sugar, and salt.

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4. Assemble the Dwaeji Gukbap

1. In a deep soup bowl, place a mound of hot cooked rice.
2. Arrange sliced pork neatly over the rice.
3. Pour the boiling hot broth over the rice and pork until fully covered.
4. Top generously with chopped scallions.
5. Serve with shrimp sauce, salt, pepper, fresh garlic, and sides like kimchi on the table.

Final Tips

• Customization is key: Traditionally, the broth is mild, and diners season it at the table with shrimp sauce (saeujeot), salt, and other condiments to their liking.
• Milky broth: Achieving the signature creamy-white broth requires long, gentle simmering and occasional skimming.
• Alternative method: Some modern shops pressure cook the bones for faster milky broth — if you have a pressure cooker, you can achieve the same in about 1 hour.
• Extra flavor tip: A small spoonful of the pork fat that floats up during boiling can be added back into the soup before serving for a richer taste.