Dwaeji Gukbap - Korean Pork Soup with Rice

About Dwaeji Gukbap

Dwaeji Gukbap, literally translated to "pork soup with rice," is a beloved traditional dish from the Gyeongsang Province in South Korea. It is especially popular in the city of Busan, where locals and tourists alike enjoy its rich and savory flavor. The dish dates back to the Korean War period when food scarcity led to the creation of hearty, filling meals made from inexpensive ingredients. Dwaeji Gukbap is celebrated for its simplicity, yet it is complex in flavor, offering a comforting warmth with every bite. Over the decades, it has become a staple in Korean cuisine, loved for its nourishing properties and deep umami taste.

Ingredients

• Pork Belly – 500g
• Rice – 2 cups (cooked)
• Miso Paste – 2 tablespoons
• Soy Sauce – 3 tablespoons
• Garlic – 5 cloves (minced)
• Ginger – 1 tablespoon (minced)
• Onion – 1 large (sliced)
• Green Onions – 3 stalks (chopped)
• Gochugaru (Korean red pepper flakes) – 1 tablespoon
• Salt and Black Pepper – to taste
• Fish Sauce – 1 tablespoon
• Bean Sprouts – 1 cup
• Bok Choy – 1 cup (chopped)
• Water – 6 cups

Preparation

Prepare the Ingredients

1. Begin by rinsing rice under cool water until the water runs clear. Cook it in a rice cooker while you prepare the rest of the ingredients.
2. Chop the pork belly into bite-sized pieces. Ensure to have clean, sharp knives to make the cutting process easier.
3. Peel and mince the garlic and ginger. Slice the onion thinly and chop the green onions. Separate the leafy parts of the bok choy from the stems, chopping them separately.
4. Rinse the bean sprouts and set them aside to drain.
5. Prepare your spices and sauces by measuring the soy sauce, fish sauce, and gochugaru into separate small bowls.

Cooking Process

Sear the Pork

1. In a large pot over medium heat, add a dash of vegetable oil and sear the pork belly pieces until they are browned on all sides. This should take about 5-7 minutes.
2. Remove the pieces from the pot and set aside.

Sauté Aromatics

1. In the same pot, add the sliced onion, garlic, and ginger. Sauté them until they become fragrant and the onions are translucent.
2. Stir in the gochugaru for a slight spicy kick.

Simmer the Soup

1. Return the seared pork belly to the pot.
2. Add 6 cups of water to the pot and bring it to a boil.
3. Once boiling, reduce to a simmer and add the miso paste, ensuring to stir it in thoroughly.
4. Let the soup simmer for at least 45 minutes to allow the flavors to meld together. Refer to a cooking timer to keep track.
5. Add the bean sprouts, the chopped bok choy, soy sauce, and fish sauce. Season with salt and black pepper to taste.

Bring It All Together

1. Once the vegetables are tender, which should take another 10 minutes, your soup is ready to serve.
2. To serve, place a portion of rice into a bowl and ladle the hot soup over it.
3. Garnish with fresh green onions.

How to Enjoy Dwaeji Gukbap

Enjoying Dwaeji Gukbap is all about savoring the combination of warm broth and the texture of the rice integrated deeply into each mouthful. In Korean tradition, it's common to enjoy this dish with side dishes known as banchan, which may include kimchi, pickled radishes, and other Korean-style pickles that add a tangy contrast to the soup. As you indulge in the meal, take your time to appreciate the rich flavors, reflecting on the history and culture that inspire such comfort food.