Looking for a warm, soul-soothing Korean dish that’s easy to make at home? This Instant Pot Dwaeji Gukbap delivers rich, milky pork broth in a fraction of the time—no hours of boiling needed. Tender pork, fragrant rice, and a deep, comforting broth come together in this beloved Korean comfort food. It’s the perfect bowl to cozy up with, especially on a rainy day.
Here’s how I do it!
Ingredients (serves 4-5)
For the Broth:
1kg pork bones
500g pork collar
1 onion, halved
1 head garlic, halved
1 stalk leek, chopped
Water (to max line of Instant Pot)
For Seasoning (served at the table):
Saeujeot (Korean salted fermented shrimp) – for salting
Chopped green onions
Black pepper
Cooked short-grain rice (1 bowl per person)
Method
1. Soak Pork Bones and Pork Collar
• Soak pork bones and pork collar in water for 1 hour.
• This removes blood, impurities, and excess myoglobin (the red stuff in meat) and helps to produce a clearer, cleaner-tasting broth.
2. Blanch the Pork Bones
• Place pork bones in a pot.
• Cover with water and boil hard for 5–7 minutes to remove impurities.
• Drain and rinse everything thoroughly under cold running water.
3. Pressure Cook the Broth
• Add blanched bones, pork collar, onion, garlic, ginger, and leek into the Instant Pot.
• Fill with water to just below the max line.
• Pressure cook on High for 1 hour. Quick release pressure.
• Carefully remove the pork collar.
• Close the lid again and pressure cook for another 1 hour on High.
• Natural release if you can (better flavour), or quick release if needed.
4. Strain and Prep the Soup
• Strain broth with a fine mesh sieve.
• Skim excess fat if preferred or refrigerate and remove solid fat layer before use.
5. Slice and Serve
• Thinly slice the cooked pork collar.
• In each bowl, place a serving of hot steamed white rice.
• Lay pork slices on top.
• Ladle over hot, milky pork broth.
At the Table – Customise Your Gukbap:
• Add saeujeot for saltiness & umami.
• Sprinkle gochugaru, black pepper and green onions.
A Singaporean Mum 
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