Dwaeji Gukbap

About the dish

Dwaeji gukbap is rice served in a rich broth drawn from pork bones, topped with slices of boiled meat. It took root in Busan among refugees of the Korean War, and its hearty, sustaining bowl remains the signature everyman's meal of Busan and South Gyeongsang.

Key ingredient

Pork — with about ten times the vitamin B1 of beef, it fights fatigue and fuels energy metabolism; quality protein and methionine support the liver, while unsaturated fats help help maintain healthy cholesterol levels. Good year-round, mainly from Jeju & the Jirisan area.

Ingredients

Beef sirloin 160 g, water 1.6 L (8 cups), napa cabbage 120 g, taro stems 40 g, doenjang 40 g (2 1/4 Tbsp), gochujang 20 g (1 Tbsp), scallion 20 g (1/2 stalk), minced garlic 8 g (2/3 Tbsp), salt 3 g (1 tsp), potato starch 8 g (1 Tbsp), cooked rice 840 g (4 bowls)

Simple recipe

1. Rinse the whole piece of beef in cold water, boil it in fresh water, then lift it out and slice thinly.
2. Wash the cabbage and taro stems and cut into bite-size pieces.
3. Dissolve gochujang and doenjang in the beef broth, add the meat and vegetables and simmer well.
4. Add diagonally sliced scallion and minced garlic, season with salt, bring back to a boil and stir in the potato-starch slurry little by little.
5. Put hot rice in an earthenware pot or large bowl and pour the soup over it.

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A Glass · Traditional pairing