Korean Pork Bone Soup
Rice (Dwaeji-gukbap Style)
A comforting Korean-inspired pork bone soup where tender, slow-cooked riblets meet spicy chili paste, fresh aromatics, and rice in a rustic earthen pot.
This hearty pork bone soup captures the essence of home-style Korean cooking, balancing the deep, savory richness of slow-simmered pork with the crisp freshness of soybean sprouts. The addition of a spicy garlic-chili paste and a final flourish of chives transforms the broth into a vibrant, soul-warming meal. Perfect when served piping hot in an earthen pot, this dish brings the restaurant experience directly to your table.
Ingredients
- 1 kg pork riblets
- 2 liters water
- 4 cloves garlic
- 1 whole onion
- 2 stalks green onion
- 1 tsp white pepper
- 1 tbsp minced garlic
- 2 tbsp Korean spicy chili paste
- 200 g soybean sprouts
- 1/2 cup cooked rice
- to taste salt
- to taste MSG
- optional fresh chives
- optional shrimp soaked in salt water
Instructions
- 1Blanch the pork riblets
Place the pork riblets into the rice cooker pot filled with boiling rice water. This initial step helps to clean the meat and remove any impurities.
Tip: Choosing pork riblets is a great option as they are flavorful without being excessively greasy. - 2Add aromatics to the broth
Add the whole garlic, onion, green onion, and white pepper to the rice cooker with the pork. These ingredients work together to remove the gamey smell of the meat and infuse the broth with flavor.
Tip: Keep the aromatics whole so they are easier to remove later if desired. - 3Prepare the spicy dipping sauce
In a small bowl, combine minced garlic, Korean spicy chili paste, and a splash of the meat broth. Stir until smooth. This sauce will add a rich, spicy depth to your rice and soup.
Tip: Using some of the warm meat broth helps to emulsify the paste into a flavorful sauce. - 4Layer the pot with sprouts
Place a layer of soybean sprouts at the bottom of your earthen pot. This provides a fresh, crunchy base that balances the richness of the pork.
Tip: Soybean sprouts are excellent at absorbing the savory broth and lightening the overall dish. - 5Add the tender pork
Once the pork riblets are tender after cooking in the rice cooker for two hours, carefully remove them and place them into the earthen pot on top of the soybean sprouts.
Tip: Handle the pork gently, as it will be very soft after the long cooking time. - 6Pour the flavorful broth
Pour the rich, unfiltered broth from the rice cooker into the earthen pot over the pork and sprouts. Season with salt, MSG, and white pepper to taste.
Tip: Do not filter the broth; it contains all the essential flavor extracted from the meat and aromatics. - 7Add fresh aromatics
Add the green onions and chives to the earthen pot. These fresh herbs provide a bright contrast to the rich, savory pork bone broth and add a pleasant color to the dish.
Tip: Add the greens at the very end to keep them vibrant and fresh. - 8Season with chili paste
Gently stir a spoonful of the prepared spicy chili paste into the simmering soup. This will deepen the flavor of the broth and infuse it with a rich, spicy kick that complements the tender pork.
Tip: Mix the paste into the broth gradually to achieve your preferred level of spice.
