Dwaeji gukbap and suyuk

Hey! I just recently moved to an area with little to no access to korean food. So i’m thinking to just make it myself.

May I ask what part of pork should I buy to make dwaeji gukbap and suyuk? I feel like some place use tripe, intestine, tendon, cheek, and tongue. If I missed out anything, please let me know.

And if you have some tips and tricks to make the broth extra nicer, feel free to let me know!

submitted by /u/Ukeklele
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