Soondae Gukbap (순대국밥) Meal Prep
Soondae Gukbap (순대국밥) Meal Prep
Ingredients
For the Main Dish
- 2 kg pork marrow bones
- 2 kg cooked rice
- 1 kg soondae
- as needed green onions, for topping
- as needed perilla seed powder, optional, for topping
For the Dadaegi (Spicy Seasoning Paste)
- 5 tablespoons gochugaru, Korean chili flakes
- 5 tablespoons anchovy fish sauce
- 2 tablespoons sugar, or plum syrup
- 3 tablespoons minced garlic
- a small amount water
Instructions
- 1
Place 2 kg of pork marrow bones into a large pot. Pour water into the pot until the bones are completely covered. Boil the bones for 5 minutes to remove impurities.
⏱️ 10 min
- 2
Drain the water from the pot and thoroughly rinse the bones. Transfer the rinsed bones to a slow cooker. Add fresh water to the slow cooker to cover the bones.
⏱️ 5 min
- 3
Simmer the bones in the slow cooker for 24 hours to create a rich broth.
- 4
After simmering, carefully pour the contents of the slow cooker through a strainer into a large pot, separating the bones from the broth. Discard the bones.
⏱️ 5 min
- 5
Boil the strained pork bone broth for 2 hours until it becomes thick and milky. Pour the finished pork bone broth into a plastic container, cover, and freeze.
⏱️ 120 min
- 6
Slice 1 kg of soondae into individual, bite-sized pieces. Slice the green onions into thin rounds. Finely mince 3 tablespoons of garlic.
⏱️ 15 min
- 7
In a mixing bowl, combine the 3 tablespoons of minced garlic, 5 tablespoons of gochugaru, 5 tablespoons of anchovy fish sauce, 2 tablespoons of sugar (or plum syrup), and a small amount of water. Mix all ingredients thoroughly until a thick, uniform paste is formed.
⏱️ 10 min
- 8
Take a round, shallow plastic container or mold. Place a portion of the frozen pork bone broth at the bottom of the container. Add a layer of cooked rice on top of the frozen broth.
⏱️ 5 min
- 9
Arrange the sliced soondae pieces on top of the rice. Add a layer of sliced green onions. Place a spoonful of the prepared dadaegi (spicy seasoning paste) on top of the green onions. Sprinkle perilla seed powder (optional) over the assembled ingredients.
⏱️ 5 min
- 10
Carefully invert the container to remove the layered meal prep portion. Place each assembled soondae gukbap meal prep portion into a vacuum seal bag. Use a vacuum sealer to remove air from the bags and seal them tightly. Store the vacuum-sealed meal prep portions in the freezer.
⏱️ 5 min
- 11
When ready to eat, retrieve a frozen, vacuum-sealed soondae gukbap meal prep portion from the freezer. Remove the meal prep portion from its bag and place it into a black stone pot (Ttukbaegi) or another suitable cooking vessel.
⏱️ 5 min
- 12
Place the pot on a stove over heat. Heat the contents until the broth melts, boils, and all the ingredients are heated through. Stir the soondae gukbap to evenly distribute the ingredients and seasonings. Serve hot.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Soondae Gukbap (순대국밥) Meal Prep
For the Main Dish
- 2 kg pork marrow bones
- 2 kg cooked rice
- 1 kg soondae
- as needed green onions, for topping
- as needed perilla seed powder, optional, for topping
For the Dadaegi (Spicy Seasoning Paste)
- 5 tablespoons gochugaru, Korean chili flakes
- 5 tablespoons anchovy fish sauce
- 2 tablespoons sugar, or plum syrup
- 3 tablespoons minced garlic
- a small amount water
Instructions
- 1
Place 2 kg of pork marrow bones into a large pot. Pour water into the pot until the bones are completely covered. Boil the bones for 5 minutes to remove impurities.
⏱️ 10 min - 2
Drain the water from the pot and thoroughly rinse the bones. Transfer the rinsed bones to a slow cooker. Add fresh water to the slow cooker to cover the bones.
⏱️ 5 min - 3
Simmer the bones in the slow cooker for 24 hours to create a rich broth.
- 4
After simmering, carefully pour the contents of the slow cooker through a strainer into a large pot, separating the bones from the broth. Discard the bones.
⏱️ 5 min - 5
Boil the strained pork bone broth for 2 hours until it becomes thick and milky. Pour the finished pork bone broth into a plastic container, cover, and freeze.
⏱️ 120 min - 6
Slice 1 kg of soondae into individual, bite-sized pieces. Slice the green onions into thin rounds. Finely mince 3 tablespoons of garlic.
⏱️ 15 min - 7
In a mixing bowl, combine the 3 tablespoons of minced garlic, 5 tablespoons of gochugaru, 5 tablespoons of anchovy fish sauce, 2 tablespoons of sugar (or plum syrup), and a small amount of water. Mix all ingredients thoroughly until a thick, uniform paste is formed.
⏱️ 10 min - 8
Take a round, shallow plastic container or mold. Place a portion of the frozen pork bone broth at the bottom of the container. Add a layer of cooked rice on top of the frozen broth.
⏱️ 5 min - 9
Arrange the sliced soondae pieces on top of the rice. Add a layer of sliced green onions. Place a spoonful of the prepared dadaegi (spicy seasoning paste) on top of the green onions. Sprinkle perilla seed powder (optional) over the assembled ingredients.
⏱️ 5 min - 10
Carefully invert the container to remove the layered meal prep portion. Place each assembled soondae gukbap meal prep portion into a vacuum seal bag. Use a vacuum sealer to remove air from the bags and seal them tightly. Store the vacuum-sealed meal prep portions in the freezer.
⏱️ 5 min - 11
When ready to eat, retrieve a frozen, vacuum-sealed soondae gukbap meal prep portion from the freezer. Remove the meal prep portion from its bag and place it into a black stone pot (Ttukbaegi) or another suitable cooking vessel.
⏱️ 5 min - 12
Place the pot on a stove over heat. Heat the contents until the broth melts, boils, and all the ingredients are heated through. Stir the soondae gukbap to evenly distribute the ingredients and seasonings. Serve hot.
⏱️ 10 min