Discover the art of making this heartwarming Busan classic at home! Dweji Gukbap, also known as Pork Rice Soup, is lovingly crafted with rich, flavorful pork bone broth.
Start by adding your pork bones to a stockpot and covering them with water. Let them soak for about an hour, and then carefully drain the water. Be sure to wash the bones thoroughly, paying extra attention to where they were cut. This step ensures all bone fragments are removed.
7.5 pounds Pork Bones
Once your bones are clean, return them to the stockpot along with ginger and garlic. Cover everything with water and place the pot over high heat. Bring it to a boil, and then reduce the heat to maintain a slow, gentle boil for 25 to 30 minutes.
2 oz Ginger, 5 Cloves Garlic
Afterward, place the bones in a colander and discard all the liquid. Give your stockpot a good cleaning and rinse the bones to remove any remaining scum.
As needed, skim off any fat that rises to the top.
Finally, return the cleaned bones and any meat to the stockpot, covering them with water. Bring everything to a slow boil and let it simmer for 8 to 12 hours.
When your bone broth is ready, strain it to remove any remaining bits of fat, bone, meat, and vegetables.