← Nouns Cooking · Korean

Ingredients

• 700 g pork shoulder in one piece
• 1 Onion, halved
• 4 cloves Garlic
• 3 cm piece Ginger, sliced
• 1 Spring onion
• 2 l pork or beef bone broth (sagol)
• Salt
• 700 g cooked short-grain rice
• 100 g Garlic chives, chopped
• 3 Spring onion, finely chopped
• 2 tbsp salted shrimp, to season
• 5 tbsp Gochugaru (Korean chilli flakes)
• 6 cloves Garlic, minced
• 3 tbsp Fish sauce
• 3 tbsp hot broth
• Black pepper

Method

1. Put the pork in a pot with the onion, garlic, ginger and spring onion, cover with water and bring to the boil. Skim, then simmer for 45–50 min, until a chopstick slides through easily.
2. Lift out the pork and let it cool a little, then slice it thinly against the grain. Strain a few ladles of the cooking liquid into the bone broth for extra flavour.
3. Heat the bone broth to a simmer and season it lightly with salt; it should taste a little under-seasoned, because everyone adds their own.
4. Stir the dadaegi ingredients into a thick paste.
5. Put rice in warm bowls, top with the sliced pork and ladle over the boiling broth. Serve with the chives, spring onion, salted shrimp and dadaegi on the side, plus kimchi and raw onion.

Tips

• Shop-bought pork bone (tonkotsu) or beef bone broth gives the classic milky look without boiling bones all day.
• Add a few strands of cooked somyeon noodles to each bowl, as Busan restaurants do.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee Tasting Table