Dish

Dwaeji gukbap

Pork soup with rice

Dwaeji gukbap is a simple yet flavorful soup that is perfect for a cold winter day. The pork is simmered for several hours with vegetables such as onions, garlic, and ginger, along with spices like peppercorns and bay leaves. The result is a rich, savory broth that is infused with the essence of the pork. The rice is then added to the soup, giving it a thick, creamy texture. Dwaeji gukbap is typically served with a side of kimchi and some sliced scallions.

Asian cuisine› East Asian cuisine› Korean cuisine

Soup› Meat Soup

Origins and history

Dwaeji gukbap has been a part of Korean cuisine for centuries, and is often served during the winter months, when pork is in season and the weather is cold.

Dietary considerations

Dwaeji gukbap is a high-calorie soup that is not suitable for those who are watching their weight. However, it is a good source of protein and vitamins.

Variations

There are many variations of Dwaeji gukbap, depending on the region and the cook. Some recipes call for the addition of vegetables such as mushrooms or zucchini, while others use different spices or herbs. Some cooks also add noodles or dumplings to the soup for a heartier meal.

Presentation and garnishing

Dwaeji gukbap is traditionally served in a deep bowl, with the pork and rice arranged in the center of the broth. The soup is garnished with a sprinkle of sliced scallions.

Tips & Tricks

To make the broth even more flavorful, try roasting the pork and vegetables before simmering them in the water. This will give the soup a richer, more complex flavor.