Hearty Homemade Pork Bone Soup (Dwaeji Gukbap): Featuring a Special Seasoning Paste
Easy Homemade Dwaeji Gukbap Recipe Using Boiled Pork Head & How to Make the Perfect Seasoning Paste
For me, Dwaeji Gukbap was always a dish best enjoyed outside the home. But one day, my eldest daughter asked if we could make it at home! ‘Can you really make Dwaeji Gukbap at home?’ I wondered and searched online, discovering that it’s possible to make it using pre-boiled pork head! I bought a 2.5kg pork head, sliced it, portioned it, and froze it, finding it surprisingly easy to make. Enjoy a generous bowl of Dwaeji Gukbap right in your own home!
Main Ingredients- 600g Boiled Pork Head (pre-cooked and ready to use)
- 3 packs of Beef Bone Broth (Sago Gomtang) (for a rich, deep flavor base)
- 1 cup Chopped Scallions (adds freshness and color)
- Pinch of Black Pepper (enhances aroma)
- Boiled Noodles (optional, for added chewiness)
- Sundae (Korean blood sausage) (optional, for a more abundant and varied meal)
Spicy Seasoning Paste for Dwaeji Gukbap/Sundae Guk- 2 Tbsp Gochugaru (Korean chili flakes) (for a spicy kick)
- 2 Tbsp Mirin (cooking wine) (to remove any gamey odor and add subtle sweetness)
- 1 tsp Minced Garlic (adds pungency and flavor)
- 1 tsp Sea Salt (or Kosher salt) (for seasoning and clean taste)
- 1/4 tsp MSG (optional, for enhanced umami)
- 2 Tbsp Gochugaru (Korean chili flakes) (for a spicy kick)
- 2 Tbsp Mirin (cooking wine) (to remove any gamey odor and add subtle sweetness)
- 1 tsp Minced Garlic (adds pungency and flavor)
- 1 tsp Sea Salt (or Kosher salt) (for seasoning and clean taste)
- 1/4 tsp MSG (optional, for enhanced umami)
Cooking Instructions
Step 1
The first step in making Dwaeji Gukbap at home is preparing the pork head. I purchased a product that was approximately 2.5kg of pre-boiled domestic pork head. Since it’s already cooked, it significantly cuts down on preparation time.
Step 2
Next, we’ll slice the pork head into bite-sized pieces. If you prefer a chewier texture, slice it thicker for a ‘pyeonyuk’ (boiled pork slice) style. For Dwaeji Gukbap, it’s best to slice it thinly so it integrates well with the broth. I opted for thinner slices as this is for the soup.
Step 3
After slicing, I set aside some pork for immediate consumption for dinner, and divided the rest into two portions. These portions were vacuum-sealed and stored in the freezer. This way, you can easily make Dwaeji Gukbap whenever the craving strikes!
Step 4
Now, place the sliced pork head generously into a pot. To make it more like the restaurant version, I also added some sliced sundae (Korean blood sausage) that I quickly bought from the store. Adding sundae makes the dish even more satisfying and diverse.
Step 5
Pour in 3 packs of the store-bought Beef Bone Broth (Sago Gomtang). This broth serves as the flavorful base, saving you the effort of making your own stock from scratch and providing a rich, savory taste.
Step 6
Finally, add a generous amount of freshly chopped scallions. They bring a vibrant green color and a fresh, crisp texture to the soup. With all the ingredients in the pot, it’s time to let it simmer.
Step 7
Bring the contents of the pot to a rolling boil, then let it simmer for a while longer to allow the flavors to meld beautifully. Just before serving, sprinkle a bit of black pepper on top. Your homemade Dwaeji Gukbap is ready to be enjoyed! Savor the warm broth and tender pork.
Step 8
If you have cooked noodles available at home and want a more substantial meal, consider boiling some somyeon (thin wheat noodles) to add to your Gukbap. The chewy noodles will enhance the overall texture and satisfaction of the dish.
Step 9
Let’s prepare the spicy seasoning paste to accompany your Dwaeji Gukbap or Sundae Guk. In a small bowl, combine the gochugaru, mirin, minced garlic, sea salt, and optional MSG. Mix everything thoroughly until well combined. This simple paste adds a delightful spicy and savory element. Feel free to adjust the proportions to your liking!
