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잡채 (Japchae) Korean Stir-Fried Glass Noodles

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돼지국밥 (Dwaeji Gukbap) Korean Pork soup with rice



[Time for cooking] 2 hours ~ 8 hours

[For] 6 people

[Occasion] Weekends

[Ingredients]

  • Pork bone: 500gr ~ 1kg
  • Pork front leg: 1kg
  • Pork shoulder: 1kg
  • Spring onion: 1 handful
  • Onion: 1 piece
  • Garlic: 7 pieces
  • Chives: 1 handful

[Seasoning]

[Cooking steps] (Preparing) Pork shoulder

  1. Place 1 kg of pork shoulder in boiling water with bay leaves (1/2 bottle of soju or 1 tablespoon of ginger) and cook for 5 minutes. This step is to remove any unpleasant odors. 
  2. Remove the pork shoulder from the boiling water after 5 minutes and discard the water. 
  3. Place the pork shoulder back into the pot, add water, and include the ingredients for the broth: onion, garlic, spring onion, and chives (white parts). Simmer this mixture for over 1 hour.
  4. Remove the meat and all the ingredients after 1 hour, leaving only the broth. 
  5. Slice the meat, and keep in the fridge

[Cooking steps] (Preparing) Pork bone and pork front leg

  1. Soak the bones (pork bone + pork front leg) in cold water for a few hours.
  2. Start by boiling the bones in cold water. To help remove any odors, add bay leaves (1/2 bottle of soju or 1 tablespoon of ginger) and whole peppercorns. Boil the bones once and discard the first batch of water, about 10 minutes.
  3. Clean the bones. Make sure to clean each bone thoroughly. You need to check for any residual blood or impurities and wash them clean to ensure the broth is clear. 
  4. Add fresh water to the bones and bring it to a boil. From now on, simply let it simmer thoroughly.
  5. Once it starts to boil vigorously, reduce the heat to low and let it simmer for a long time. Occasionally, skim off any impurities that rise to the surface.
  6. Take out the pork front leg after an hour. It’s been simmered tender and tastes delicious. Slice the pork front leg meat and keep in the fridge.
  7. Add the broth from the pork shoulder.
  8. Place it on the stove in the evening, set the heat to low, and let it simmer for at least 5 hours. I usually simmer it for about 8 hours. If the bone broth becomes too thick, you can add more water. [Tip: Simmer the broth until it’s rich, then portion and freeze it. When you need to use it, thaw and add water while reheating; this way, it doesn’t take up too much space and works well.]
[Cooking steps] (Serving)
  1. Skim off the fat that rises to the top after cooling.
  2. Heat the broth.
  3. Add the meat (pork shoulder and pork leg meat)
  4. Season with shrimp paste and spicy sauce (mix chili powder with water)
  5. Add chives and spring onion on top.
  6. Serve with rice

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