Super Simple Pork Soup (Dwaeji Gukbap)
Super Simple Pork Soup (Dwaeji Gukbap)
Quick Dwaeji Gukbap Recipe Using Leftover Boiled Pork and Store-Bought Beef Bone Broth
The weather has suddenly turned chilly! On days like these, a warm, steaming bowl of soup sounds just perfect, doesn’t it? I’ve brought you the ideal dish for such times. This recipe utilizes leftover boiled pork (suyuk) from ancestral rites or holidays and readily available beef bone broth (sagol gomtang). It’s an incredibly easy recipe for making Dwaeji Gukbap right at home, perfect for a quick and satisfying meal!
Ingredients- 1 handful of boiled pork (suyuk, approx. 100g)
- 4-5 pieces of sundae (Korean blood sausage)
- 1 pack (500g) of store-bought beef bone broth (sagol gomtang)
- 1 Tbsp fish sauce or Korean soup soy sauce
- 1/2 white part of a large green onion
- 1 Korean chili pepper (gochu)
- 1 handful of chives
- Salted shrimp to taste (for seasoning)
Cooking Instructions
Step 1
For a delicious Dwaeji Gukbap, prepare your boiled pork (suyuk) – pork shoulder with its chewy texture is excellent – and the sundae by slicing them. Finely chop the white part of the green onion and the Korean chili pepper. Having your ingredients prepped like this makes the cooking process much smoother.
Step 2
This is the core of the recipe! A key tip is to dilute the store-bought beef bone broth to make it lighter and more balanced. Mix the broth with water; a ratio of 2 parts broth to 1 part water works well. For instance, if you have a 500g pack of broth, add about 250g (or ml) of water. Add 1 tablespoon of fish sauce to enhance the savory flavor, creating a wonderfully natural-tasting broth base.
Step 3
Pour the prepared broth base into a pot and bring it to a rolling boil over high heat. Once boiling, add the sliced pork, sundae, and chopped green onion. Let it simmer for about 5 minutes. Finally, add the chopped Korean chili pepper and cook for another minute to add a pleasant spicy kick. Adjust the amount of chili pepper to your preference.
Step 4
Prepare some delightful side dishes to accompany your Dwaeji Gukbap. Well-fermented, crisp kimchi (kkakdugi) and fresh seasoned chives (buchu geotjeori) are perfect pairings. For the chives you’ll add directly into the soup, it’s best to lightly toss them with salt and chili powder to maintain their crispness without making the broth watery.
Step 5
The satisfying chew of the plump sundae and the tender, chewy pork slices will fill you up, while the warm, deep broth soothes your insides. While traditional Dwaeji Gukbap, simmered for hours with pork bones and meat, is undeniably delicious, this simplified version made quickly with leftover ingredients offers a wonderful convenience. You’ll be pleasantly surprised by how good it tastes for such minimal effort – a truly ‘surprisingly good’ quick meal! Highly recommended.
