dinner · dairy-free
Dwaeji gukbap
Busan's milky pork bone soup with sliced pork over rice, seasoned at the table with saeujeot and chives.
- Time
- 240min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, soy and crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Blanch bones 10 minutes, drain and rinse.
-
2
Boil bones hard in fresh water 3 hours, topping up, until milky.
-
3
Add pork shoulder and aromatics for the last hour, until the pork is tender and at least 63°C (145°F); slice the meat.
-
4
Strain broth and season lightly with salt.
-
5
Pour hot broth over rice and pork; season with saeujeot and chives at the table.
