Korean · Dinner
Creamy Pork Bone Broth Rice Soup
Dwaeji Gukbap Busan-Style
Busan-style pork and rice soup in a milky pork bone broth with sliced pork shoulder, scallion, and chive, ladled over rice and seasoned at the table with salted shrimp and chilli paste.
$$
10 minsPrep
75 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
20gFat
42gCarbs
3gSugar
2gFiber
780mgSodium
95mgChol
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Instructions
1
Prep
Soak pork bones and 400g shoulder in 1 litre cold water 10 minutes. Rinse rice until water runs clear. Halve onions, smash garlic, slice ginger, thinly slice scallions, chop chives. Measure all liquids and seasonings.
2
Boil
Blanch soaked pork in fresh boiling water over high heat 5 minutes to remove blood. Drain and rinse clean under cold water.
3
Simmer 1
Place blanched bones, shoulder, onions, garlic, and ginger in a large pot with 2.4 litres cold water. Bring to boil over high, reduce to medium-low, simmer 50 minutes until broth is clear.
4
Rest
Remove shoulder from broth, cool 5 minutes, slice thinly across the grain. While shoulder cools, start rice: combine rinsed rice with 240ml water in saucepan, bring to boil, cover, cook on lowest heat 12 minutes.
5
Simmer 2
Continue simmering bones on medium-low another 20 minutes until broth turns milky white. Meanwhile, remove rice from heat, rest covered 5 minutes. Strain broth through fine sieve, discard solids, skim excess fat, season with salt and pepper to taste.
6
Finish
Return broth to medium heat until simmering. Add sliced pork back to pot, warm 90 seconds until heated through.
7
Plate
Spoon rice into 2 deep bowls, ladle soup and pork over rice, scatter scallion and chive on top. Serve saeu-jeot and gochujang on the side for diners to season at table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) pork shoulder
- 600g (21.2 oz) pork neck or back bones
- 170g (6 oz) short-grain white rice
- 3.4L (14.4 cup) cold water
- 2 small yellow onions
- 10 garlic cloves
- 20g (small handful) fresh ginger
- 4 scallions
- 20g (small handful) Korean chives
- 10g (2 tsp) saeu-jeot salted shrimp
- 20g (4 tsp) gochujang
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper