If you’ve ever wandered through a bustling Korean market or sat down in a cozy neighborhood eatery, you might’ve come across Kimchi Jjigae or Banchan, but today we’re diving into another standout dish: Korean Pork Soup (Dwaeji Gukbap). This hearty, flavorful, and nourishing dish is beloved in Korea for its deep, comforting flavors, simplicity, and satisfying nature. Think of it as the ultimate comfort food that combines tender pork, a savory broth, and a range of spices, perfect for those cold days or when you’re craving something that warms both your body and soul.
In this guide, I’ll walk you through how to prepare a classic Korean pork soup that brings together the rich flavors of garlic, green onions, and a touch of fermented soybean paste (doenjang). You don’t need to be a culinary expert to master this dish, and with a little patience, you’ll have a bowl of goodness ready to go in no time. Whether you’re a seasoned home cook or someone just starting to explore Korean cuisine, this recipe is approachable and easy to follow.
So, let’s get started!
Korean Pork Soup Recipe
Korean Pork Soup (Dwaeji Gukbap) is traditionally enjoyed with steamed rice, making it an ideal dish for a full meal. The combination of a rich, pork-infused broth with subtle yet bold flavors is what makes this dish stand out. This recipe, which balances both savory and umami notes, will transport you straight to the heart of Korean dining culture.
Ingredients Needed
When it comes to Korean cooking, fresh ingredients are a must, especially when creating a flavorful broth like in Dwaeji Gukbap. Here’s a breakdown of what you’ll need for the perfect bowl of pork soup:
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Pork Shoulder Or Pork Belly (around 1 Lb)
Pork shoulder is a popular choice for its balance of meat and fat, which adds richness to the broth. You could also use pork belly for a slightly richer taste.
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Garlic (6-8 Cloves, Minced)
Garlic is an essential flavoring, giving the soup its aromatic kick and depth of flavor. You can adjust this to your taste, but don’t skimp on it-it’s what brings the base flavor to life.
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Onions (1 Medium-sized, Roughly Chopped)
A key aromatic ingredient that infuses the broth with sweetness as it simmers.
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Green Onions (4-5 Stalks, Chopped)
Fresh green onions provide an herbaceous freshness and slight sharpness, balancing the richness of the pork.
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Doenjang (Fermented Soybean Paste, 2 Tablespoons)
This key ingredient is packed with umami and adds that deep, earthy flavor that’s essential in Korean soups.
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Gochugaru (Korean Red Pepper Flakes, 1-2 Tablespoons)
For a mild heat and bright red color, gochugaru is an essential addition. Adjust based on how spicy you want your soup.
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Soy Sauce (2 Tablespoons)
Soy sauce enhances the savory notes and adds saltiness, enriching the broth.
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Sesame Oil (1 Tablespoon)
A dash of sesame oil adds a nutty fragrance and a layer of richness.
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Salt (to Taste)
Essential for seasoning the broth.
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Black Pepper (freshly Ground, To Taste)
Adds a little heat and an earthy background flavor.
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Water (6 Cups)
The foundation of your broth. The water will absorb all the flavors as it simmers with the pork and seasonings.
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Steamed Rice
Traditionally served with the soup to create the full Korean Gukbap experience.
Cooking Instructions
Now, the fun part: cooking! Here’s how to make the perfect Korean pork soup step by step:
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Prepare The Pork
- Rinse the pork shoulder or belly under cold water to remove any excess blood or impurities.
- Cut the pork into bite-sized chunks or slices (depending on your preference).
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Sear The Pork (Optional But Recommended)
- Heat a large pot over medium heat.
- Add a little oil and lightly sear the pork pieces for about 5 minutes, turning them occasionally to get a nice caramelization. This step enhances the flavor of the broth.
- Once seared, remove the pork and set aside.
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Sauté The Aromatics
- In the same pot, add a splash of sesame oil.
- Toss in the minced garlic and chopped onions. Sauté for 2-3 minutes until fragrant and softened.
- Add the chopped green onions and cook for another 1 minute.
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Simmer The Soup
- Return the seared pork to the pot. Add the water (about 6 cups) and bring it to a boil over medium-high heat.
- Once boiling, reduce the heat to low and skim off any scum or impurities that rise to the surface. This step ensures a clearer broth.
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Add Seasonings
- Stir in the doenjang, gochugaru, soy sauce, and a pinch of salt and pepper.
- Let the soup simmer gently for 1 to 1.5 hours, or until the pork is tender and the flavors are fully developed. If you want a more intense flavor, you can simmer it longer.
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Final Taste Check
- Taste the broth. If it needs more salt or seasoning, adjust accordingly. The soup should have a savory, rich taste with a mild spice kick from the gochugaru.
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Serve
- Serve the soup hot with a bowl of steamed rice on the side.
- Ladle the soup into bowls, making sure to get a good amount of the pork, broth, and vegetables in each serving.
Ingredient Insights
- Pork Shoulder or Pork Belly: The reason these cuts work so well in this recipe is that they are both tender and fatty, which infuses the broth with flavor. The fat adds richness, while the meat provides substance. The pork should melt in your mouth after simmering for a couple of hours.
- Doenjang: This fermented soybean paste is the heart and soul of many Korean stews. It has a deep, earthy flavor with a mild saltiness and umami. It’s similar to miso paste but with a more complex, less sweet taste.
- Gochugaru: These Korean red pepper flakes give the soup its signature color and mild heat. You can control the spice level by adjusting the quantity, but don’t skip it entirely, as it gives the dish its characteristic flavor.
Expert Tips
- Simmer Low and Slow: The longer you simmer the pork, the more tender and flavorful it will become. Low and slow heat helps the flavors meld and the pork to soften beautifully.
- Adjust Spices to Taste: If you love spice, feel free to increase the amount of gochugaru. You can also add a little gochujang (Korean chili paste) for extra depth and heat.
- Using Bone-In Pork: If you have the option, using bone-in pork can make your broth even more flavorful. The marrow from the bones adds richness, making your soup even heartier.
- Rice Cooking Tip: Korean rice is often short-grain and sticky. When you serve it with the soup, it soaks up the flavorful broth beautifully.
Recipe Variations
While the classic version is wonderful, you can definitely play around with the recipe based on your tastes or dietary preferences:
- Vegetarian Version: Replace the pork with mushrooms (shiitake or king oyster) for a vegetarian take. You could also add tofu as a protein option.
- Add Kimchi: Adding a handful of kimchi towards the end of the cooking process introduces a sour note that complements the richness of the broth. It’s a great addition for those who love the kimchi flavor.
- Spicy Dwaeji Gukbap: For those who crave more heat, increase the amount of gochugaru or add some fresh sliced chili peppers directly into the soup.
Final Words
Korean Pork Soup is not just a dish-it’s an experience. The rich flavors, tender pork, and savory broth make it a staple in Korean homes, offering comfort and warmth with every spoonful. Whether you’re an experienced cook or just diving into the world of Korean cuisine, this soup is a delicious gateway to understanding the heart of Korean food culture. It’s hearty enough to serve as a main meal but also versatile enough to be adapted in a myriad of ways to suit different palates.
FAQs
What Is Korean Pork Soup?
Korean pork soup, commonly referred to as ’dwaeji gukbap’ or ’seongnyang guk’, is a traditional Korean dish consisting of pork, vegetables, and broth. The pork is typically simmered until tender, and the soup is often served with steamed rice, making it a comforting, hearty meal.
What Kind Of Pork Is Used For Korean Pork Soup?
Typically, pork neck bones or pork belly are used for Korean pork soup. These cuts offer a balance of meat and fat, which imparts richness to the soup. Some variations may also use pork ribs for a more intense flavor.
What Is The Main Seasoning In Korean Pork Soup?
The main seasoning in Korean pork soup is fermented soybean paste (doenjang), along with garlic, ginger, and a touch of soy sauce. These ingredients give the soup its savory and umami-rich flavor. Chili flakes or gochugaru may also be added for spiciness.
How Do You Make The Broth For Korean Pork Soup?
To make the broth, pork bones are first blanched and then boiled in water, often with aromatics like onion, garlic, and ginger. This step extracts the richness from the pork, resulting in a hearty, flavorful base. The broth is then simmered for several hours to intensify the flavors.
What Vegetables Are Typically Added To Korean Pork Soup?
Common vegetables added to Korean pork soup include napa cabbage, mushrooms, and sometimes Korean radish (mu). The vegetables contribute both texture and additional layers of flavor, enhancing the overall complexity of the soup.
Can I Make Korean Pork Soup Without Pork Bones?
While pork bones are traditional for their ability to create a rich, flavorful broth, you can substitute pork shoulder or pork belly for a quicker, simpler version of the soup. However, the richness and depth of flavor may be reduced.
What Is The Difference Between Dwaeji Gukbap And Seongnyang Guk?
Dwaeji gukbap (pork rice soup) and seongnyang guk (pork bone soup) are often used interchangeably, but dwaeji gukbap generally refers to the dish served with rice directly in the soup, whereas seongnyang guk is the brothy version typically served with rice on the side.
How Long Does It Take To Cook Korean Pork Soup?
The cooking time for Korean pork soup varies depending on the method and cut of meat used. If using pork bones, it typically takes 2 to 3 hours to fully extract the flavor and achieve a rich broth. If using boneless cuts, the soup can be ready in about 1 hour.
Can I Make Korean Pork Soup In A Slow Cooker Or Instant Pot?
Yes, you can make Korean pork soup in a slow cooker or Instant Pot. For a slow cooker, simmer the soup on low for 6-8 hours. In an Instant Pot, use the pressure cooking function to cook the soup in about 30-40 minutes, which speeds up the process significantly.
What Should I Serve With Korean Pork Soup?
Korean pork soup is traditionally served with steamed white rice, kimchi, and sometimes a side of pickled vegetables. The rice can be mixed into the soup for added texture and to absorb the flavors, making the meal more filling.