Meal Prep : Soondae Gukbap

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Soondae Gukbap Meal Prep

 (for 10 servings)

T = Tablespoon

t = teaspoon

1 Cup = 240ml

Ingredients (10 servings)

• 2 kg pork marrow bones

• 2 kg cooked rice

• 1 kg soondae

• Green onions

• Perilla seed powder (optional)

• Dadaegi (Spicy seasoning paste)

Dadaegi (Spicy Seasoning) Ingredients

• 5T gochugaru (Korean chili flakes)

• 5T anchovy fish sauce

• 2T sugar (plum syrup works even better as a substitute)

• 3T minced garlic

• A small amount of water

• Mix all ingredients until a thick paste forms.

Pork Bone Broth

1. Place 2 kg pork bones in a large pot and fill with water until the bones are fully submerged.

2. Soak for at least 4 hours to remove blood (6–8 hours is ideal).

3. Discard the soaking water, refill the pot with fresh water, and boil vigorously for 5 minutes to remove impurities and odors from the bones and marrow.

4. Discard the water and rinse the bones under clean water.

5. Add fresh water until the bones are fully submerged and simmer gently for 24 hours over very low heat. Add more water whenever the bones become exposed. (If you have a slow cooker, you can simmer the bones for 24 hours in the slow cooker.)

6. Finally, boil over high heat for 1–2 hours until the broth turns milky and emulsified.

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Meal Prep Instructions

1. Pour the pork bone broth into a storage container and freeze it.

2. On top of the frozen broth, add:

   • 200g cooked rice

   • 100g soondae

   • plenty of green onions

   • perilla seed powder

   • dadaegi

3. Then freeze again.

4. Once fully frozen, remove and vacuum seal, then store in the freezer.

5. When ready to eat, place the frozen portion in a pot and heat until melted. Season with salt or anchovy fish sauce to taste.

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Tip

• If you prefer a non-spicy soup, skip the dadaegi.

Score : 9/10