Dwaeji-gukbap, Pork and Rice Soup, 猪肉汤饭, 豬肉湯飯, 豚肉クッパ, 돼지국밥 Leave a comment

This dish consists of a broth made by slowly boiling pig bones, bringing out a deep flavor, with rice and suyuk(boiled pork slices). It is served with a seasoning made with red chili powder and Saeujeot (salted shrimp), along with buchu kimchi (chive kimchi) and kkakdugi (diced radish kimchi).

用猪骨头熬出浓汤后放入白切肉泡米饭吃。加入辣椒粉调味酱和虾酱调节咸淡后,配着辣拌韭菜和萝卜块儿等小菜吃。

在用豬骨熬成的濃湯中放入熟豬肉和蔬菜,加上辣味調料、蝦醬後吃的湯飯。

豚骨をじっくり煮込んだスープに豚のスユク(ゆで肉)とご飯を入れた料理。唐辛子の粉を加えたヤンニョムと小エビの塩辛を入れて味付けし、ニラキムチとカクテギをのせて食べる。

Ingredients (serve 4)
4 kalopanax branch (1 oz, 30g), 10 cups water (2.5L), 1 lb (500g) pork, 1 tablespoon doenjang (soy bean paste), ⅓ oz (10g) sliced ginger, 4 tablespoons rice wine, 8 cups water (2L), 1 oz (30g) large green onion, 1 spicy green chili pepper (½ oz, 15g), 2 oz (60g) Korean chives

– Spicy seasoning 4 tablespoons gochut-garu (red chili pepper powder), 2 tablespoons gochu-jang (red chili pepper paste), 1 teaspoon minced ginger, 2 tablespoons minced garlic, salt as needed, pinch of ground black pepper
– Side dish perilla powder, saeu-jeot (salted shrimp)

Preparation
1. Place the kalopanax branch and 10 cups water in a large stock pot. Bring to boil over low heat for 30 minutes.
2. In a large saucepan, add 8 cups water, quartered pork, doenjang, sliced ginger and rice wine. Bring to boil over high heat for 30 minutes. Pierce the pork with a knife. If the pork is done, remove it and then slice.
3. Slice the green onion and spicy green chili pepper. Cut the Korean chives into 1-inch (2.5-cm) long segments.

Cooking
1. In a large saucepan, put the kalopanax branch broth, spicy seasoning ingredients and sliced pork. Bring to boil over high heat.
2. Add the green onion and boil for a minute. Season to taste with salt and ground black pepper.
3. Heat an individual earthen pot. Ladle the soup into the pot. Place Korean chives and the spicy green chili pepper on the top.
4. Serve with perilla powder and saeu-jeot.

ko.wikipedia.org/wiki/돼지국밥

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