Aha Bujang's Pork Head Meat Dwaeji Gukbap

Ingredients needed 🛒1 servings

• 150g boiled pork head meat
• 3 tbsp pork bone extract (for broth, based on 3L water)
• 3L water
• 1/2 tbsp Miwon (MSG)
• 1/2 tbsp saeujeot (Korean salted fermented shrimp)
• 1/2 tbsp perilla seed powder
• a little large green onion
• a little cheongyang chili pepper
• a little garlic chives
• a little minced garlic
• a little black pepper

Recipe 🍳

Cooking tips 💡

• Even though the meat is already boiled, simmering it together with the broth in a ttukbaegi allows the meat's flavor to infuse into the soup, creating an authentic gukbap taste.
• Mince the garlic without adding water, keeping some texture, so the broth stays clean and delivers a neat, pungent aroma.
• Instead of pork head meat, you can boil and use pork neck, pork belly, or pork foreleg to make an excellent gukbap.

Recommended for 🙋

• ⭐Those who want to make a rich, restaurant-style dwaeji gukbap at home.
• ⭐Those who want to achieve a deep broth flavor quickly using pork bone extract.
• ⭐Those who want a hearty meal with generous pork head meat and warm broth.