Simple Pork Head Meat Gukbap
Easy Pork Head Meat Gukbap Made in a Rice Cooker
Inspired by YouTuber Matfactory’s recipe, this guide shows you how to easily make a rich and flavorful pork head meat gukbap using a rice cooker at home. Utilize pre-cooked pork slices for a delicious meal with minimal fuss.
Main Ingredients- 120g sliced pork head meat
- 300ml water
- 1 handful chopped green onion
- 1 Tbsp ground perilla seeds
- 1 serving rice
Seasoning Paste (Dadaegi)- 1 Tbsp gochugaru (Korean chili powder)
- 0.5 Tbsp Dasida (beef flavored seasoning)
- 1 Tbsp water or cooking wine
- 0.5 tsp garlic powder (or 0.5 tsp minced garlic)
- 0.5 Tbsp salt
- 1 Tbsp ground perilla seeds
- Pinch of black pepper
- 1 Tbsp gochugaru (Korean chili powder)
- 0.5 Tbsp Dasida (beef flavored seasoning)
- 1 Tbsp water or cooking wine
- 0.5 tsp garlic powder (or 0.5 tsp minced garlic)
- 0.5 Tbsp salt
- 1 Tbsp ground perilla seeds
- Pinch of black pepper
Cooking Instructions
Step 1
First, cook one serving of rice. If you use a rice measuring cup, half a cup of rice will be about one serving. Aim for the ‘1’ mark on your rice cooker for this amount. (Note: A full rice measuring cup is typically for 2 servings. You can also use a microwaveable rice packet to save time.)
Step 2
After removing the rice, place the 120g of sliced pork head meat into the rice cooker. Pour in 300ml of hot water that has just been boiled. Activate the ‘Reheat’ function three times, each for 9 minutes.
Step 3
While the rice cooker is running, prepare the seasoning paste (dadaegi). It’s best to make this at least 30 minutes in advance so the gochugaru has time to soften and blend well into the broth.
Step 4
For the seasoning paste, combine 1 Tbsp gochugaru, 1 Tbsp water (or cooking wine), 0.5 Tbsp Dasida (beef flavored seasoning), 0.5 Tbsp salt, a pinch of black pepper, and 0.5 tsp garlic powder (or minced garlic) in a bowl. Mix everything thoroughly.
Step 5
Continue the reheating process in the rice cooker until the broth becomes milky and opaque. If the broth reduces too much during cooking, add a little more boiled water to adjust the consistency. If the broth is still not opaque after three 9-minute reheat cycles, run the reheat function one more time to further enhance the flavor.
Step 6
This is what the broth looks like after adding more boiled water to reach the desired consistency. This step helps to deepen the rich flavor of the gukbap broth.
Step 7
In a serving bowl, place the freshly cooked rice.
Step 8
Ladle the cooked pork head meat and the milky broth over the rice. Sprinkle with 1 Tbsp ground perilla seeds, a handful of chopped green onion, and a pinch of black pepper. Add the prepared seasoning paste to your liking and mix well to enjoy. This recipe is simple yet delivers a wonderfully deep and delicious gukbap flavor. (Tips: You can use less seasoning paste and adjust the saltiness with salted shrimp. For those who enjoy a bit of heat, adding half a chopped chili pepper is also a great option.)
