Authentic Korean Dwaeji Gukbap (돼지국밥) Recipe – Pork Soup with Rice

Dwaeji Gukbap (돼지국밥), or Korean Pork Soup with Rice, is a rich, hearty, and flavorful dish from the Busan region of South Korea. This dish is loved for its deeply savory broth, tender pork, and comforting rice. It’s often enjoyed with fermented shrimp, chili paste, and fresh vegetables, making it a perfect meal for cold weather or when you need something warm and filling.

If you love Korean comfort food, this authentic homemade Dwaeji Gukbap recipe will bring the flavors of Busan street food to your kitchen!

Why You’ll Love This Recipe

✅ Authentic Taste – Traditional method for rich and flavorful broth.
✅ Comforting & Nutritious – High in protein and full of deep flavors.
✅ Easy to Customize – Adjust spiciness and toppings to your taste.
✅ Popular Korean Dish – A must-try meal for Korean food lovers!

Ingredients for Dwaeji Gukbap

For the Broth:

• 1.5 lbs (700g) pork bones (neck bones, ribs, or femur bones)
• 1 lb (450g) pork shoulder or belly (for tender meat)
• 10 cups (2.5L) water
• 1 small onion, cut in half
• 4 garlic cloves, crushed
• 2 green onions, cut in half
• 1-inch piece of ginger, sliced
• 1 tablespoon doenjang (fermented soybean paste)
• 1 teaspoon black peppercorns

For Serving:

• 2 cups cooked short-grain rice
• 2 green onions, thinly sliced
• 1 tablespoon fermented shrimp sauce (saeu-jeot) (optional but traditional)
• 1 teaspoon gochugaru (Korean red pepper flakes) (optional for spice)
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• Salt & pepper to taste

Step-by-Step Instructions to Make Dwaeji Gukbap

Step 1: Prepare the Pork Bones & Meat

1. Place the pork bones in a large pot and cover with cold water.
2. Bring to a boil and let it cook for 5 minutes to remove impurities.
3. Drain the water and rinse the bones under running water to remove any excess blood or residue.

Step 2: Make the Broth

1. In a clean pot, add the blanched pork bones, pork shoulder, water, onion, garlic, green onions, ginger, soybean paste, and black peppercorns.
2. Bring to a boil over high heat, then reduce to medium-low heat and let it simmer for 2–3 hours.
3. Skim off any excess foam or fat from the surface while simmering.
4. After 3 hours, remove the pork shoulder from the broth and set it aside.
5. Strain the broth to remove all the solid ingredients, leaving only the clear, flavorful soup.

Step 3: Season the Broth

1. Return the strained broth to the pot and season with salt, soy sauce, and sesame oil to taste.
2. Slice the cooked pork shoulder or belly into thin pieces.

Step 4: Assemble the Dwaeji Gukbap

1. Place a serving of cooked rice into a large soup bowl.
2. Add sliced pork meat on top of the rice.
3. Ladle hot broth over the rice and pork until the bowl is full.

Step 5: Garnish & Serve

1. Top with chopped green onions and fermented shrimp sauce (if using).
2. Sprinkle gochugaru for a spicy kick.
3. Serve with kimchi, pickled radish, and fresh garlic slices on the side.
4. Mix everything together and enjoy your authentic Dwaeji Gukbap!

Tips for the Best Dwaeji Gukbap

✔ Use pork bones for a rich broth – Simmering for hours creates deep flavor.
✔ Fermented shrimp sauce is traditional – It enhances the umami taste.
✔ Make it spicier – Add more gochugaru or a spoon of gochujang (chili paste).
✔ Skim the broth – This keeps it clean and light, removing excess fat.
✔ Customize toppings – Add mushrooms, cabbage, or tofu for extra texture.

What to Serve with Dwaeji Gukbap

• Kimchi – The spicy, tangy flavor pairs perfectly with the mild soup.
• Pickled Radish – Adds a refreshing crunch.
• Fresh Garlic & Green Chilies – For an extra spicy kick.
• Gochujang (Korean Chili Paste) – Stir into the soup for added heat.

Dwaeji Gukbap is one of Korea’s most comforting and satisfying soups. The slow-cooked pork broth, tender meat, and warm rice make this dish a must-try for anyone who loves authentic Korean food. Whether you’re enjoying it on a cold day or just craving a hearty, protein-packed meal, this Busan-style pork soup will become a favorite!