Main ingredients 🥩
thick-cut pork bellygreen oniongarlicchili powderpork bone brothenoki mushroomeggsquid sauce
Solo Cooking God's Thick-cut Pork Bone Gukbap
Sauté thick-cut pork belly and green onions in a clay pot to make chili oil, then pour in store-bought pork bone broth and simmer for just 5 minutes to create a bold, rich, and deeply flavorful thick-cut gukbap.
🙋 Recommended for
- ⭐ Those who want to enjoy a rich, authentic gukbap at home without spending hours cooking
- ⭐ People seeking a bold, satisfying hangover soup that balances the richness of pork bone broth with the fiery tang of chili oil
Ingredients needed 🛒1 servings
- thick-cut pork belly 150g
- green onion 1/2 head
- minced garlic 1 tablespoon
- chili powder 2 tablespoons
- store-bought pork bone broth 500g
- enoki mushroom 1/2 pack
- egg 1
- squid sauce a small amount
- black pepper a small amount
Recipe 🍳
- Place 150g of thick-cut pork belly into a clay pot or small pot.
- Cut half a green onion lengthwise and chop it into large pieces, then add it to the pot along with 1 tablespoon of minced garlic.
- Stir-fry together until the pork is cooked through, being careful not to burn the meat, onions, or garlic.
- Once the pork fat begins to render, add 2 tablespoons of chili powder and stir quickly over medium-low heat to avoid burning, creating a fragrant spicy chili oil.
- When the chili oil turns reddish, pour in 500g of store-bought pork bone broth all at once.
- Once the broth starts boiling vigorously, add half a pack of cleaned enoki mushrooms and crack in 1 egg.
- Taste the broth and adjust seasoning with a little squid sauce if needed, then sprinkle with black pepper and simmer briefly to finish.
- In a clay pot, sauté thick-cut pork belly, green onion, and minced garlic until golden.
- Add 2 tablespoons of chili powder and stir-fry to make chili oil, then pour in 500g of pork bone broth and bring to a boil.
- Once boiling, add enoki mushrooms and egg, adjust seasoning with squid sauce, and finish with black pepper.
Cooking tips 💡
- When adding chili powder, keep the heat at medium-low—high heat can burn the powder and make it bitter.
- For deeper umami flavor when adjusting the final seasoning, use a drop or two of squid sauce instead of salt.
- Perfect as a hearty meal served with rice, or as a spicy, refreshing drink to help with hangovers.
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