Dwaeji-gukbap (Dwaeji-gukbap)
Overview
Dwaeji-gukbap is a hearty Korean pork and rice soup, the signature dish of Busan. Pork bones are boiled for many hours until the broth turns milky white and rich. Thin slices of boiled pork, often shoulder, belly or head meat, are added to each bowl with cooked rice, or the rice is served on the side. Diners season it themselves with salted shrimp, a spicy red pepper paste called dadegi, chopped garlic chives and spring onion. It comes with kimchi, raw onion, green chilli and fermented soybean paste. It is comforting, filling and cheap.
History
Dwaeji-gukbap is said to have spread in Busan during the Korean War, when refugees from the north crowded into the port city and made soup from cheap pork bones donated by the American army. It has since become the best-known food of Busan, with whole streets of restaurants around Seomyeon and Busan Station that are open around the clock and especially busy late at night.
Main ingredients
Pork bones, sliced pork, rice, garlic chives, salted shrimp, spring onion. The soup is built on milky pork bone broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Fish and seafood soups · Rice soups · More soups from South Korea
Recipe
Method
- 12 h
Soak the bones in cold water for 2 hours, then blanch and rinse.
- 24 h
Boil the bones for 3 to 4 hours until the broth is milky, adding the pork for the last hour.
- 3
Slice the pork thinly.
- 4
Put rice and pork in bowls and pour over the boiling broth.
- 5
Season with salted shrimp, dadegi and chives.
- ✓
Serve. About 4h 15m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
