Nostalgic Spicy Pork and Rice Soup (Dwaeji Gukbap)
Nostalgic Spicy Pork and Rice Soup (Dwaeji Gukbap)
A Hearty One-Bowl Meal: Pork and Rice Soup That My Husband Loves
A comforting one-bowl meal, this pork and rice soup is a nostalgic favorite of my husband. He asked me to make it, saying it reminded him of childhood. It’s a delicious and warming dish perfect for cooler days, packed with tender pork and a rich, flavorful broth. Here’s how to make this deeply satisfying soup!
Pork and Rice Soup Ingredients- Pork (for soup, or pork neck/shoulder) 150g
- Soybean sprouts 150g (about 1 handful)
- Aged kimchi 150g
- Anchovy and kelp broth 5 cups (1L)
- 1 stalk Green onion
- 2 Korean green chilies (Cheongyang peppers)
- 1 Red chili pepper (for color)
- 1 Egg
- 1 bowl Cooked rice
- 1 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- Soy sauce or fish sauce, to taste (for seasoning)
- Salt, to taste (for seasoning)
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, prepare the pork and vegetables that will give the soup its flavor and aroma. Cut the pork into bite-sized pieces (about 2-3 cm). For the aged kimchi, shake off excess pulp, lightly squeeze out some liquid if it’s very juicy, and chop it into pieces similar in size to the pork. Slice the green onion diagonally. Finely chop the green chilies and red chili, removing the seeds, and set aside.
Step 2
Heat a pot over medium-high heat and add 1 tablespoon of sesame oil. Add the chopped pork and stir-fry until it starts to turn golden brown. Once the pork is lightly browned, add 1 tablespoon of minced garlic and continue to stir-fry for 1-2 minutes until fragrant. This step helps reduce any gamey smell from the pork and enhances its savory flavor.
Step 3
Now, add the chopped aged kimchi to the pot and stir-fry it with the pork. If your aged kimchi is very sour, you can add a tiny pinch of sugar (about 1/2 teaspoon) to balance the acidity and add depth. Sauté together for about 2-3 minutes until the kimchi softens.
Step 4
Pour in the 5 cups (1L) of prepared anchovy and kelp broth and bring it to a boil over high heat. Once the broth is vigorously boiling, add the washed soybean sprouts. Immediately cover the pot with a lid. Covering the pot while the sprouts cook helps them cook through without becoming mushy and retains their crispness while cooking them tenderly. Let it simmer for about 3-5 minutes.
Step 5
Once the soybean sprouts are cooked, add the sliced green onion, green chilies, and red chili. Bring it to another brief boil. Taste the broth and adjust the seasoning with soy sauce, fish sauce, or salt as needed. The broth should be spicy and refreshing. Be sure to adjust the salt according to the saltiness of your kimchi.
Step 6
Serve a bowl of warm cooked rice. Ladle the well-cooked pork and rice soup generously over the rice. For the egg, you can either crack it directly into the hot soup to poach, or whisk it and pour some hot soup over it to cook before adding as a topping. Garnish with sesame seeds for both a beautiful presentation and added flavor. Your nostalgic pork and rice soup is ready to be enjoyed!
