Easy Dwaeji Gukbap Recipe (30-Minute Version)

This is a simplified 30-minute version of Busan’s legendary dwaeji gukbap. While traditional versions simmer pork bones for hours, we use a combination of pork belly and pre-made broth to achieve that same rich, savory flavor in a fraction of the time.

Ingredients

For the Broth

For Serving

Instructions

Step 1: Prepare the Meat

1. If using pork shoulder, slice it thinly against the grain
2. If using pork belly, slice into bite-sized pieces
3. Blanch the pork in boiling water for 2 minutes to remove impurities, then drain

Step 2: Make the Broth

1. In a large pot, combine the canned pork bone broth, water, garlic, and ginger
2. Bring to a boil, then reduce to a simmer
3. Add the blanched pork and cook for 15 minutes
4. Skim off any foam that rises to the surface

Step 3: Season

1. Remove the ginger slices
2. Add soy sauce and gochugaru (if using)
3. Season with salt and pepper to taste
4. Let simmer for another 5 minutes

Step 4: Assemble

1. Place a generous scoop of steamed rice in each bowl
2. Ladle the hot broth and pork over the rice
3. Top with chopped scallions

Step 5: Serve with Condiments

Serve with ssireum-jang, saeujeot, and kimchi on the side so everyone can season their own bowl to taste.

Pro Tips

• Make it richer — Add a teaspoon of sesame oil and sesame seeds to each bowl before serving
• Make it spicy — Add an extra tablespoon of gochugaru or a spoonful of gochujang
• Add an egg — Crack a raw egg into the hot soup right before serving; the residual heat will cook it perfectly
• Leftover hack — This soup tastes even better the next day as the flavors continue to meld

Nutrition (Per Serving)

Recommended Tools

To make this recipe even easier, we recommend:

• Korean Ttukbaegi (Earthenware Pot) — Serving gukbap in a hot stone bowl keeps it bubbling at the table
• Premium Gochugaru — High-quality red pepper flakes make a noticeable difference