Entree: South Korea – Jeju – 고기국수 ➤ gogi guksu (Jeju-style clear pork bone broth with wheat noodles and sliced boiled pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 5 min

Total 3 hrs 25 min

Ingredients

2 lb (900 g) pork neck bones (selected option)
1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch pieces
8 oz (225 g) thin wheat noodles (somyeon) (estimated edible portion: 225 g)
1 medium Korean radish (mu), about 10 oz (280 g), peeled and halved (estimated edible portion: 280 g)
1 medium yellow onion, halved
6 cloves garlic, smashed
2 inches (5 cm) fresh ginger, sliced
6 cups (1.4 L) water, plus more as needed to cover the bones
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) fish sauce (optional; use for added depth)
1 tsp (5 g) sea salt, or to taste
4 stalks green onion, white and green parts separated and sliced
1 tsp (5 ml) toasted sesame oil
1 tsp (5 g) toasted sesame seeds
1 tbsp (15 ml) neutral oil (vegetable or canola), for searing

Instructions

1. Rinse the pork bones and pork shoulder under cold water. Put the bones, pork shoulder, radish, onion, garlic, and ginger in a large stockpot. Add enough water to cover, bring to a rolling boil, and boil for 5 minutes. Drain, rinse the bones, and rinse out the pot to remove scum.
2. Return the bones and pork shoulder to the pot. Add fresh water to cover, about 8 cups (1.9 L). Bring to a gentle simmer, skimming foam as needed. Partially cover and simmer gently for 2 to 3 hours, until the pork is tender and the broth is rich. Avoid a vigorous boil to keep the broth clear.
3. Remove the pork shoulder and set it aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding the bones and aromatics. Return the broth to the stove and keep it warm; skim excess fat if desired.
4. Meanwhile, cook the somyeon separately according to the package instructions until just tender. Drain and rinse under cold water to stop the cooking, then set aside.
5. Slice the cooled pork shoulder thinly against the grain. Briefly warm the slices in a splash of hot broth, or sear them in the neutral oil until lightly browned.
6. Season the broth with soy sauce, optional fish sauce, and sea salt to taste. Reheat to serving temperature.
7. Divide the noodles among 4 bowls and ladle the hot broth over them. Top with sliced pork and the green and white parts of the green onion. Drizzle each bowl with 1/4 tsp toasted sesame oil and sprinkle with toasted sesame seeds. Serve immediately.