Entree: South Korea – Jeju – 고기국수 ➤ gogi guksu (Jeju-style clear pork bone broth with wheat noodles and sliced boiled pork)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 5 min

Total 3 hrs 25 min

Ingredients

- 2 lb (900 g) pork neck bones or marrow bones
- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch pieces
- 8 oz (225 g) thin wheat noodles (somyeon)
- 1 medium Korean radish (mu), about 10 oz (280 g), peeled and halved
- 1 medium yellow onion, halved
- 6 cloves garlic, smashed
- 2 inches (5 cm) fresh ginger, sliced
- 6 cups (1.4 L) water plus more to cover bones
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fish sauce (optional, for depth)
- 1 tsp (5 g) sea salt, adjust to taste
- 4 stalks green onion, white and green parts separated and sliced
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 g) toasted sesame seeds
- 1 tbsp (15 ml) neutral oil (vegetable or canola) for searing

Instructions

1. Rinse the pork bones and pork shoulder under cold water. In a large stockpot, add bones, pork shoulder pieces, radish halves, onion halves, garlic, and ginger; cover with 8 cups (1.4 L) water and bring to a rolling boil. Boil 5 minutes, then drain and rinse bones and pot to remove scum. Return bones and pork to the pot.
2. Refill pot with fresh water to cover (about 8 cups/1.9 L), bring to a gentle simmer, skimming foam as needed. Simmer gently, partially covered, for 2 to 3 hours until broth is milky and rich and pork shoulder is tender.
3. Remove pork shoulder pieces and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding solids. Return the clear broth to the stove and keep warm. Skim excess fat if desired.
4. While broth simmers, cook the somyeon noodles in a separate pot according to package instructions until just tender. Drain and rinse under cold water to stop cooking; set aside.
5. Slice the cooled pork shoulder thinly against the grain to yield about 8 oz (225 g) sliced pork for topping. Warm the sliced pork briefly in a splash of the hot broth or lightly pan-sear in 1 tbsp (15 ml) neutral oil for color.
6. Season the broth with soy sauce, fish sauce (if using), and salt to taste. Reheat to serving temperature.
7. To serve, divide cooked noodles among 4 bowls. Ladle hot broth over noodles, top with sliced pork, scatter sliced white and green parts of green onion, drizzle each bowl with 1/4 tsp (1.25 ml) toasted sesame oil, and sprinkle with sesame seeds. Serve immediately.