Busan Pork Rice Soup (Dwaeji Gukbap)

Steps

1. Pour the bone broth into a pot and bring to a gentle simmer over medium heat.
2. In a small bowl, mix gochugaru, minced garlic, tuna sauce, and black pepper to make dadaegi. Set aside.
3. In a separate pot, bring water to a boil, add salt and pork shoulder, and boil for 10–12 minutes.
4. Turn off the heat, cover the pot, and let the pork rest in the hot water for 30 minutes until tender.
5. Remove the pork, let it cool slightly, then slice thinly against the grain.
6. Divide the hot broth into serving bowls and add sliced pork and cooked rice to each bowl.
7. Top with garlic chives, green onion, and a spoonful of dadaegi.
8. Season with salted shrimp, salt, and pepper to taste, and serve hot.