Main ingredients
pork head meatpork bone extractsaeujeot (Korean salted fermented shrimp)perilla seed powderlarge green onioncheongyang chili peppergarlic chivesminced garlic
Aha Bujang's Pork Head Meat Dwaeji Gukbap
A restaurant-style dwaeji gukbap made by simmering sliced pork head meat in a broth enriched with pork bone extract, served in a ttukbaegi.
Ingredients needed 1 servings
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.
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