How to Make Busan Dwaeji Gukbap (Traditional & Healthy Version)
Busan Dwaeji Gukbap is a beloved pork and rice soup originating from Busan, the vibrant coastal city in Korea. This hearty dish features tender slices of pork simmered in a savory, milky broth, served piping hot over a generous portion of steamed rice. Dwaeji Gukbap is renowned for its warming qualities and comforting flavors, making it a staple in Busan’s bustling markets and a favorite across the nation. The name literally means 'pork soup with rice,' and it exemplifies the Korean approach to nutritious, satisfying meals that bring people together. Traditionally, Dwaeji Gukbap is enjoyed alongside various banchan (Korean side dishes) and fermented foods like kimchi, which complement the rich broth and add layers of flavor and nutrition. The combination of slow-cooked pork, hearty rice, and tangy fermented sides creates a balanced meal that is both filling and deeply nourishing. In Busan, this soup is often savored as a restorative breakfast or lunch, beloved by locals for its ability to energize and comfort. Its approachable ingredients and adaptable nature make it an ideal choice for anyone seeking an authentic, healthy Korean meal.
Ingredients
- 200g Pork shoulder (dwaeji mokduri) (Thinly sliced)
- 2 cups Short-grain rice (bap) (Cooked, Korean-style)
- 6 cups Water (For broth)
- 4 cloves Garlic (Minced)
- 2 stalks Spring onions (pa) (Finely sliced)
- 1 tbsp Doenjang (fermented soybean paste) (Optional, for depth)
- 1 tbsp Soy sauce (ganjang) (Low-sodium preferred)
- To taste Salt
- To taste Pepper
- 1 tsp Kkaesogeum (sesame salt) (Optional garnish)
- 1/2 cup Kimchi (For serving, as banchan)
Step-by-step instructions
Step 1 · Rinse the pork shoulder slices under cold water to remove impurities
Rinse the pork shoulder slices under cold water to remove impurities. Blanch briefly in boiling water for 2 minutes, then drain and set aside.
Step 2 · In a large pot
In a large pot, add 6 cups of water and the blanched pork. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Skim off any foam that rises to the surface.
Step 3 · Add minced garlic
Add minced garlic, soy sauce, and doenjang (if using) to the broth. Continue simmering for another 5 minutes until flavors meld.
Step 4 · Season the broth with salt and pepper to taste
Season the broth with salt and pepper to taste. Adjust the seasoning based on your preference.
Step 5 · To serve
To serve, place 1 cup of hot cooked rice in each bowl. Pour the pork broth over the rice, ensuring each bowl gets a generous portion of pork slices.
Step 6 · Garnish with sliced spring onions and a sprinkle of sesame salt if ...
Garnish with sliced spring onions and a sprinkle of sesame salt if desired. Serve hot with kimchi and other banchan.
Why this recipe is healthy
This dish is a healthy choice because it combines lean protein, whole grains, and fermented foods in a single meal. The broth-based preparation keeps calories moderate while maximizing flavor. Incorporating kimchi and other banchan ensures a balanced intake of fiber, vitamins, and probiotics, which contribute to overall wellness and digestive health. Ideal for those seeking a filling, nutritious Korean meal.
A note on tradition
Busan Dwaeji Gukbap is a culinary icon of Busan, reflecting the city's history as a bustling port and melting pot of regional flavors. Traditionally, it was a comforting meal for laborers and travelers, valued for its affordability and nourishment. Today, it is enjoyed at specialized eateries throughout Busan and is commonly eaten for breakfast or lunch, especially during colder months. The soup is always served with an array of banchan and is a central part of Busan’s food culture.