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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Boil
Blanch soaked pork in fresh boiling water over high heat 5 minutes to remove blood. Drain and rinse clean under cold water.
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.
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.
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.
Finish
Return broth to medium heat until simmering. Add sliced pork back to pot, warm 90 seconds until heated through.
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.
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