Entree: South Korea – Gyeongsang – 부산돼지국밥 ➤ Busan dwaeji gukbap (Hearty Busan pork-and-rice soup made with long-simmered pork bone broth, sliced pork, and steamed rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 hrs 30 min

Total 4 hrs 45 min

Ingredients

- 3 lb (1.4 kg) pork soup bones (neck/back bones, with some marrow)
- 1 lb (450 g) pork shoulder, thinly sliced
- 10 cups (2.4 L) water
- 1 large onion, halved
- 6 cloves garlic, smashed
- 2 inch (5 cm) piece fresh ginger, smashed
- 2 tbsp (30 ml) rice wine or mirin
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (18 g) coarse sea salt, plus more to taste
- 1 tsp (5 g) whole black peppercorns
- 4 cups (960 ml) cooked short-grain rice
- 4 scallions, thinly sliced
- 4 cloves garlic, minced (for garnish)
- 2 tbsp (30 ml) Korean chili flakes (gochugaru) or to taste
- 2 tbsp (30 ml) sesame oil (optional)
- 2 tbsp (30 ml) saeujeot (Korean salted tiny shrimp) or coarse salted shrimp, chopped, for serving (optional but traditional)
- 1/2 cup (120 ml) thinly sliced kimchi, for serving (optional)

Instructions

1. Rinse pork bones under cold water. Place bones in a large pot, cover with cold water, bring to a rapid boil 8–10 minutes, then drain and rinse bones to remove scum.
2. Return cleaned bones to pot with 10 cups (2.4 L) fresh water, add onion, smashed garlic, ginger, peppercorns, and rice wine. Bring to a vigorous boil, then reduce to a low simmer and cook uncovered for 3–4 hours, skimming foam occasionally, until broth turns milky.
3. Remove bones and strain broth through a fine sieve into a clean pot. Discard solids. Add fish sauce and 1 tbsp (18 g) salt, taste and adjust seasoning.
4. Add the sliced pork shoulder to the strained broth and simmer gently 20–30 minutes until pork is tender and cooked through. If the pork slices are very thin, 10–15 minutes may suffice.
5. To serve, place 3/4 cup to 1 cup (180–240 ml) cooked rice in each bowl. Arrange pork slices over the rice, then ladle very hot broth over the rice and meat until bowl is nearly full.
6. Garnish with sliced scallions, a little minced raw garlic, a sprinkle of gochugaru, and a few drops of sesame oil if desired. Offer saeujeot and kimchi at the table for diners to add according to taste.