Dwaeji Gukbap

Step 1

Place the pork cubes in a large pot and cover completely with cold water, about 6 cups. Bring to a boil over high heat, then drain and rinse the pork under cold water.

Step 2

Rinse out the pot and return the pork to it. Add 5 cups fresh water and bring to a boil, then reduce heat to medium-low and simmer, partially covered, until the pork is very tender and easily falls apart, about 25 minutes.

Step 3

While pork cooks, fill a small saucepan with water and bring to a rolling boil over medium-high heat. Gently place the 2 eggs into the boiling water using a spoon.

Step 4

Cook the eggs for 6 minutes — they should be soft-boiled with a runny yolk — then transfer to an ice-water bath to stop cooking.

Step 5

Heat 1 tablespoon sesame oil in a small skillet over medium heat until it shimmers and moves quickly when you tilt the pan, about 30 seconds.

Step 6

Add the sliced garlic and stir constantly until the slices turn golden brown and smell deeply fragrant, about 2 minutes. Transfer to a small plate and set aside.

Step 7

When pork is tender, stir 1 tablespoon gochujang into the simmering broth until it fully dissolves and the liquid turns reddish, about 30 seconds.

Step 8

Add 2 tablespoons soy sauce and the scallion pieces to the pot, then stir gently for 10 seconds to distribute the ingredients evenly.

Step 9

Peel the cooled soft-boiled eggs under cold running water by gently cracking and rolling them on the counter, then carefully peel away the shell.

Step 10

Divide the cooked rice between two large bowls, placing it in the center of each, about 0.75 cup per bowl.

Step 11

Ladle the pork and steaming broth equally over the rice in each bowl — about 1.5 cups broth and 0.375 pound pork per bowl.

Step 12

Place one soft-boiled egg in the center of each bowl, nestling it on top of the rice and pork.

Step 13

Sprinkle the warm garlic chips evenly across the top of each bowl.