Dwaeji gukbap
Busan’s pork and rice soup: a milky broth of pork bones with sliced meat, seasoned at the table with salted shrimp, spring onion and chilli. It was born during the Korean War.
Ingredients
- 1.5 kg pork bones
- 500 g pork shoulder or belly
- 1 onion, 1 leek and 1 head of garlic
- 1 piece of ginger
- Cooked white rice
- Spring onion, salted shrimp (saeujeot) or fish sauce, Korean chilli and kimchi
How to make it at home
- Soak the bones in cold water for 1 hour, blanch them and rinse.
- Boil them hard with the onion, leek, garlic and ginger for 3 hours, topping up with water: the broth turns white.
- Cook the meat in the broth for the last hour and slice it.
- Strain the broth and season with salt.
- Serve the rice, meat and boiling broth in bowls, with spring onion, salted shrimp, chilli and kimchi so everyone can season their own.
The trick: A rolling boil, not a gentle simmer, is what makes the broth white and creamy.