Korean
Dwaeji Gukbap
“A hearty and comforting soup of tender pork belly and bones, simmered to perfection and served over a bowl of short-grain rice, enriched with the umami of doenjang and the briny kick of salted shrimp.”
Hard4 hours
Where it comes from
Dwaeji gukbap is a beloved staple from Busan, embodying the city's bustling port life where nourishing and affordable meals were essential for the hardworking laborers.
On the Palate
What goes into it
Herbs & Spices
Grains & Staples
Sauces & Condiments
How it's made
- 1
Boil pork bones with water, onion, garlic, and ginger to make a rich broth.
- 2
Strain the broth and add sliced pork belly.
- 3
Simmer the broth with doenjang for added depth of flavor.
- 4
Prepare short-grain rice in a separate pot.
- 5
Serve the soup over rice, garnished with chopped chives and a sprinkle of black pepper, with salted shrimp on the side.
