Spicy Pork Soup with Rice - Dwaeji Gukbap

Ingredients

• 500g (1.1 lb) lean pork, thinly sliced 500g (1.1 lb) lean pork, thinly sliced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 2 cups spinach 2 cups spinach
• 2 cups cooked rice 2 cups cooked rice
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish) 1 tablespoon sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat vegetable oil over medium heat. Add minced garlic and grated ginger, and sauté for 1 minute until fragrant.
2. 2.
   Add the sliced pork to the pot and cook until browned.
3. 3.
   Pour in the beef or vegetable broth and water. Stir in gochujang, soy sauce, and sesame oil. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
4. 4.
   Add the sliced onion and mushrooms to the pot and cook for an additional 5 minutes.
5. 5.
   Stir in the spinach and cook until wilted.
6. 6.
   To serve, place a scoop of cooked rice in each bowl. Ladle the spicy pork soup over the rice. Garnish with chopped green onions and sesame seeds.

Treat your ingredients with care...

• Pork — Choose lean cuts of pork, such as pork loin or tenderloin, for a healthier option. Trim any excess fat before slicing.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Rice — Use freshly cooked rice or reheat leftover rice before serving. It should be fluffy and warm to complement the soup.

Tips & Tricks

• For a richer broth, you can add a dash of fish sauce or a small piece of dried kelp during the simmering process.
• If you prefer a thicker soup, you can dissolve 1 tablespoon of cornstarch in water and add it to the pot during the last few minutes of cooking.
• Feel free to customize the vegetables in the soup according to your preference. Bok choy, bean sprouts, or zucchini can be great additions.
• If you can't find gochujang, you can substitute it with a mixture of red pepper flakes, soy sauce, and honey.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Spicy Pork Soup with Rice hot, with the steamed rice already placed in individual bowls. Garnish each bowl with chopped green onions and sesame seeds for added freshness and texture. Provide spoons and chopsticks for an authentic Korean dining experience.

Presentation advice

To enhance the presentation, arrange the sliced pork, mushrooms, and spinach on top of the rice before ladling the soup over them. This will create an appealing layered effect. Sprinkle additional sesame seeds and green onions on top for an extra pop of color.