Easy Busan-Style Dwaeji Gukbap, Pork and Rice Soup (4 Servings)

Keep 680g pork chilled, separate raw-meat utensils and bring enough water to submerge the meat to a boil.

Simmer pork gently for about 60–75 minutes. Check the thickest part reaches at least 63°C, rest at least three minutes, and cook longer until tender.

Heat 2L prepared bone broth thoroughly in a separate pot; taste before adding salt.

Mix 5 tbsp chili flakes, 2 tbsp garlic, 5 tbsp tuna seasoning and pepper. This makes extra spicy sauce: use only 1 tsp per bowl to start.

On a clean cutting board, thinly slice the fully cooked pork; chop 100g chives and three scallions.

Divide hot rice, pork and broth among four bowls; top with chives and scallions, offering small amounts of spicy sauce or salted shrimp.

Refrigerate leftovers within two hours, use within 3–4 days or freeze, and reheat to 74°C.