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Monday 07 September 2026 12:14:51 GMT
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Ngọc Trinh ngầm xác nhận có nửa kia? #yan #yantv #tiktokgiaitri #ngoctrinh #kieuminhtuan
Ngọc Trinh ngầm xác nhận có nửa kia? #yan #yantv #tiktokgiaitri #ngoctrinh #kieuminhtuan
One of the Korean Soul Foods: Dwaeji Gukbap The combination of hot, comforting pork soup and crunchy, refreshing ggakdugi (radish kimchi) is unbeatable. If you ever visit Korea or find a place that serves it, this is a must-try. ⸻ Ingredients - Pork leg bone - Pork shoulder - Korean radish - Ggakdugi seasoning (gochugaru, fish sauce, salted shrimp, sugar, soy sauce, garlic, ginger, onion, cooked rice) - Green onion - Garlic chives - shrimp jeot ⸻ Pork Bone Broth (Sa-gol) 1. Soak pork leg bones in cold water for 12 hours to remove blood. 2. After 12 hours, boil the bones for 30 minutes. 3. Remove the water and rinse the bones clean. 4. Refill the pot with fresh water, and simmer the bones for another 12 hours, adding more water as needed to keep everything submerged. ⸻ Ggakdugi (Radish Kimchi) 1. Cut the Korean radish into 2cm cubes. 2. Mix with salt and sugar, and let sit for 1 hour. 3. Drain the water and mix the radish with the prepared seasoning. 4. You can eat it right away, but it’s best after fermenting at room temperature for 1–2 days. 5. Once fermented, store in the fridge and enjoy as needed. ⸻ Dwaeji Gukbap 1. In boiling water, add pork shoulder, salt, whole black peppercorns, and cloves. Simmer over low heat for 40 minutes. 2. Slice the cooked pork thinly and place it in a bowl or clay pot (ttukbaegi). 3. Add sliced green onions, shrimp jeot, pork bone broth, and garlic chives. Heat until it starts to boil. 4. Adjust the seasoning with more saeujeot if needed. 5. Serve with ggakdugi for the perfect Korean comfort meal. #dwaejigukbap #gukbap #Koreanfood #돼지국밥
One of the Korean Soul Foods: Dwaeji Gukbap The combination of hot, comforting pork soup and crunchy, refreshing ggakdugi (radish kimchi) is unbeatable. If you ever visit Korea or find a place that serves it, this is a must-try. ⸻ Ingredients - Pork leg bone - Pork shoulder - Korean radish - Ggakdugi seasoning (gochugaru, fish sauce, salted shrimp, sugar, soy sauce, garlic, ginger, onion, cooked rice) - Green onion - Garlic chives - shrimp jeot ⸻ Pork Bone Broth (Sa-gol) 1. Soak pork leg bones in cold water for 12 hours to remove blood. 2. After 12 hours, boil the bones for 30 minutes. 3. Remove the water and rinse the bones clean. 4. Refill the pot with fresh water, and simmer the bones for another 12 hours, adding more water as needed to keep everything submerged. ⸻ Ggakdugi (Radish Kimchi) 1. Cut the Korean radish into 2cm cubes. 2. Mix with salt and sugar, and let sit for 1 hour. 3. Drain the water and mix the radish with the prepared seasoning. 4. You can eat it right away, but it’s best after fermenting at room temperature for 1–2 days. 5. Once fermented, store in the fridge and enjoy as needed. ⸻ Dwaeji Gukbap 1. In boiling water, add pork shoulder, salt, whole black peppercorns, and cloves. Simmer over low heat for 40 minutes. 2. Slice the cooked pork thinly and place it in a bowl or clay pot (ttukbaegi). 3. Add sliced green onions, shrimp jeot, pork bone broth, and garlic chives. Heat until it starts to boil. 4. Adjust the seasoning with more saeujeot if needed. 5. Serve with ggakdugi for the perfect Korean comfort meal. #dwaejigukbap #gukbap #Koreanfood #돼지국밥
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