Authentic Korean Porkgukbap Recipe: Soothe Your Soul with this Traditional Soup Dish

Ingredients

  • 500g pork belly
  • 1 cup soy sauce
  • 1/2 cup rice wine
  • 2 tablespoons sugar
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 2 scallions, chopped
  • 1 teaspoon sesame oil
  • 2 liters water
  • 200g kimchi
  • 400g soft tofu, cubed
  • 2 cups cooked rice
  • 2 tablespoons red pepper flakes
  • Salt and pepper to taste

Steps and instructions

  1. Cut the pork belly into bite-sized pieces.
  2. In a bowl, combine soy sauce, rice wine, sugar, garlic, and red pepper flakes. Mix well.
  3. Add the pork belly pieces into the marinade. Let it sit for at least 1 hour.
  4. In a large pot, add the water and bring it to a boil.
  5. Add the marinated pork belly along with the marinade into the boiling water. Cook for about 30 minutes.
  6. Add the onion, kimchi, and tofu to the pot. Cook for another 15 minutes.
  7. Add the cooked rice, scallions, and sesame oil. Season with salt and pepper. Cook for another 10 minutes.
  8. Divide the soup among bowls. Serve hot.

Tools for making

  • Cutting board - to chop and prepare ingredients
  • Knife - for cutting the pork belly, onion, and garlic
  • Bowl - to mix the marinade
  • Large pot - for boiling the soup
  • Spoon - for stirring and serving the soup
  • Measuring cup - to measure soy sauce, rice wine, and sugar

Recipe variations

  • Chicken Gukbap - Substitute pork belly with chicken pieces for a different flavor.
  • Vegetarian Gukbap - Omit the pork belly and replace it with mushrooms or tofu for a meat-free option.
  • Spicy Gukbap - Increase the amount of red pepper flakes or add hot sauce for an extra kick of spiciness.
  • Seafood Gukbap - Add seafood such as shrimp, clams, or squid to the soup for a seafood twist.
  • Vegetable Gukbap - Include a variety of vegetables such as carrots, zucchini, and spinach for a wholesome and nutritious version.
  • Kimchi Gukbap - Use extra kimchi or kimchi juice to enhance the kimchi flavor in the soup.
  • Beef Gukbap - Replace pork belly with thinly sliced beef for a different meat option.
  • Extra Garlic Gukbap - Increase the amount of minced garlic for garlic lovers.

Recipe overview

Porkgukbap is a hearty and savory Korean soup made with pork belly, kimchi, and tofu, served over rice. This recipe provides a step-by-step guide to creating this comforting dish at home. Expect layers of flavor thanks to a marinade of soy sauce, rice wine, and spices, coupled with the rich textures of soft tofu and tender pork. The addition of kimchi introduces a tangy crunch that elevates the entire dish. Finally, serving it over rice makes it a complete, satisfying meal. Whether you're new to Korean cuisine or a seasoned fan, Porkgukbap is sure to be a delicious addition to your cooking repertoire.

Common questions

  1. Can I use a different cut of pork instead of pork belly?
  2. Yes, you can use pork shoulder or pork loin as alternatives to pork belly. However, keep in mind that the texture and flavor may vary.
  3. Can I substitute the soy sauce with a low-sodium version?
  4. Yes, you can use low-sodium soy sauce if you prefer to reduce the sodium content in the dish.
  5. Is it necessary to marinate the pork?
  6. Marinating the pork helps to infuse it with flavor. It is recommended to marinate for at least 1 hour, but you can marinate it longer for more intense flavors.
  7. Can I use store-bought kimchi?
  8. Yes, you can use store-bought kimchi for convenience. However, homemade kimchi will provide a fresher and more authentic taste.
  9. What can I serve as side dishes with Porkgukbap?
  10. Common side dishes that go well with Porkgukbap include kimchi, pickled vegetables, and sliced radishes. You can also serve it with a bowl of steamed rice.

Serving dishes and utensils

  • Cutting board - Used for slicing the pork belly, onion, and scallions.
  • Knife - Essential for cutting the ingredients and preparing the pork belly.
  • Large pot - Used for boiling the pork belly and creating the soup base.
  • Mixing bowl - Used for combining the marinade ingredients.
  • Soup bowls - Used for serving the Porkgukbap.
  • Soup ladle - Used for scooping and serving the soup.
  • Chopsticks - Utensils for eating the Porkgukbap.
  • Soup spoons - Used for enjoying the soup and the pork belly.

Origin stories

Porkgukbap is a heartwarming Korean dish that's deeply embedded in the culinary heritage of Busan, a bustling coastal city at the southernmost tip of the peninsula. The word "gukbap" itself means soup (guk) with rice (bap). It's a simple comfort food but holds a special place in the hearts of locals, and has done so for hundreds of years. The dish rose to prominence during the Joseon Dynasty, originally as a breakfast meal for laborers who needed a hearty and nutritious meal to fuel their day. Today, it's a beloved staple, not just in Busan, but all over South Korea, enjoyed by people of all generations at any time of the day.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.