Korean Pork and Rice Soup
Clear pork shoulder broth is poured over white rice and topped with thin pork slices and garlic chives.
- Prep
- 12 min
- Cook
- 105 min
Scale the recipe
Ingredients
- Boneless pork shoulder Raw weight of boneless pork shoulder after trimming thick outer fat
- 500 g
- Water
- 8 C
- scallion
- 35 g
- Garlic
- 18 g
- cooked rice
- 360 g
- Garlic chives
- 20 g
Seasonings
- fine salt
- 5 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Check the size of the pork
If the pork shoulder 500 g does not fit in the pot, cut it into pieces of similar size.
-
Blanch the pork
Bring enough water to cover the meat to a boil. Add the pork, return to a boil and blanch for 5 minutes.
-
Discard the blanching water and wash the pot
Lift out the meat with tongs and set it aside. Discard the blanching water and wash the pot.
-
Add fresh water and the aromatics
Return the blanched pork to the clean pot with the water 8 C, roughly chopped scallion 35 g and crushed garlic 18 g.
-
Skim and simmer the broth
Bring to a boil, skim off the foam, and partially cover the pot. Simmer over low heat for 75–95 minutes.
-
Check the pork for doneness
Cook until the center stays at 75°C or above for 1 minute and a fork slides easily into the meat.
-
Slice the pork across the grain
Transfer the cooked pork to a clean board. When it is cool enough to handle, slice it thinly across the grain.
-
Strain and skim the broth
Strain the broth and skim off the surface fat.
-
Season and reheat the broth
Season the strained broth with salt 5 g and bring it back to a boil.
-
Serve the pork and broth over rice
Divide the freshly cooked white rice 360 g and pork among bowls. Pour in the hot broth and top with chopped garlic chives 20 g.
