Dweji Gomtang (Pork Bone Soup)
Dweji Gomtang (Pork Bone Soup)
Ingredients
For the Broth
- 3 pounds pork neck bones, or other bony pork cuts
- 1 1/2 pounds pork hock, or pork shoulder
- 10 garlic cloves, peeled
- 1 ounce ginger, sliced
- 1/2 onion, large, quartered
- 16 cups water
- as needed salt
For Serving
- 4 cups cooked white rice, warm
- 1/2 cup green onions, thinly sliced
- as needed black pepper, freshly ground
- as needed radish kimchi (kkakdugi), for serving
- 2 tablespoons gochujang
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon sugar
Instructions
- 1
Rinse the pork neck bones and pork hock thoroughly under cold running water. Place them in a large pot and cover with fresh cold water. Bring to a rolling boil over high heat, then boil for 10 minutes to remove impurities. Skim off any foam that rises to the surface.
⏱️ 20 min
- 2
Drain the pork, discard the water, and rinse the bones and pot again. This step is crucial for a clear broth. Return the clean pork bones and hock to the large pot.
⏱️ 10 min
- 3
Add 16 cups of fresh water, garlic cloves, sliced ginger, and quartered onion to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for at least 3 hours, or up to 4 hours, skimming any remaining foam occasionally. The broth should be milky white and rich.
⏱️ 240 min
- 4
Carefully remove the pork hock from the broth and set aside to cool slightly. Continue to simmer the broth with the neck bones for another 1 hour to extract maximum flavor.
⏱️ 60 min
- 5
Once the pork hock is cool enough to handle, shred or thinly slice the meat, discarding any skin or excess fat. This will be the thinly sliced cooked pork for serving.
⏱️ 15 min
- 6
Strain the broth through a fine-mesh sieve, discarding the bones, garlic, ginger, and onion. Taste the broth and season with salt as needed. Keep the broth warm.
⏱️ 10 min
- 7
Prepare the red paste by combining gochujang, toasted sesame oil, minced garlic, and sugar in a small bowl. Mix well.
⏱️ 5 min
- 8
To serve, place 1 cup of warm cooked white rice at the bottom of each serving bowl. Arrange a generous portion of the thinly sliced pork on top of the rice.
⏱️ 5 min
- 9
Ladle the hot, clear broth over the pork and rice, filling the bowl. Garnish generously with sliced green onions and a sprinkle of freshly ground black pepper.
⏱️ 5 min
- 10
Serve immediately with radish kimchi (kkakdugi) and the prepared red paste on the side. Enjoy by picking up slices of pork with chopsticks, dipping them in the red paste if desired, and drinking the broth directly from the bowl.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dweji Gomtang (Pork Bone Soup)
For the Broth
- 3 pounds pork neck bones, or other bony pork cuts
- 1 1/2 pounds pork hock, or pork shoulder
- 10 garlic cloves, peeled
- 1 ounce ginger, sliced
- 1/2 onion, large, quartered
- 16 cups water
- as needed salt
For Serving
- 4 cups cooked white rice, warm
- 1/2 cup green onions, thinly sliced
- as needed black pepper, freshly ground
- as needed radish kimchi (kkakdugi), for serving
- 2 tablespoons gochujang
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon sugar
Instructions
- 1
Rinse the pork neck bones and pork hock thoroughly under cold running water. Place them in a large pot and cover with fresh cold water. Bring to a rolling boil over high heat, then boil for 10 minutes to remove impurities. Skim off any foam that rises to the surface.
⏱️ 20 min - 2
Drain the pork, discard the water, and rinse the bones and pot again. This step is crucial for a clear broth. Return the clean pork bones and hock to the large pot.
⏱️ 10 min - 3
Add 16 cups of fresh water, garlic cloves, sliced ginger, and quartered onion to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for at least 3 hours, or up to 4 hours, skimming any remaining foam occasionally. The broth should be milky white and rich.
⏱️ 240 min - 4
Carefully remove the pork hock from the broth and set aside to cool slightly. Continue to simmer the broth with the neck bones for another 1 hour to extract maximum flavor.
⏱️ 60 min - 5
Once the pork hock is cool enough to handle, shred or thinly slice the meat, discarding any skin or excess fat. This will be the thinly sliced cooked pork for serving.
⏱️ 15 min - 6
Strain the broth through a fine-mesh sieve, discarding the bones, garlic, ginger, and onion. Taste the broth and season with salt as needed. Keep the broth warm.
⏱️ 10 min - 7
Prepare the red paste by combining gochujang, toasted sesame oil, minced garlic, and sugar in a small bowl. Mix well.
⏱️ 5 min - 8
To serve, place 1 cup of warm cooked white rice at the bottom of each serving bowl. Arrange a generous portion of the thinly sliced pork on top of the rice.
⏱️ 5 min - 9
Ladle the hot, clear broth over the pork and rice, filling the bowl. Garnish generously with sliced green onions and a sprinkle of freshly ground black pepper.
⏱️ 5 min - 10
Serve immediately with radish kimchi (kkakdugi) and the prepared red paste on the side. Enjoy by picking up slices of pork with chopsticks, dipping them in the red paste if desired, and drinking the broth directly from the bowl.
⏱️ 5 min