Boiled Pork Slices Made from Fat-Trimmed Hangjeongsal and Gabrisal: A New Standard for Busan Pork Soup

While Busan's pork soup (dwaeji-gukbap) often uses a mixture of internal organs and offal to manage odors, one restaurant in Busan has chosen a completely different path. The result of two years of research by an owner who has prepared meat every morning for 15 years is a special cut pork soup utilizing Gabrisal and Hangjeongsal.

The Harmony of Fat-Trimmed Hangjeongsal and Gabrisal

The boiled pork slices (suyuk) at this establishment differ in texture from pork belly or neck meat. To capture both the chewy texture of Hangjeongsal and the tender texture of Gabrisal (pork collar butt), the owner combined the two cuts. Gabrisal has a soft texture similar to beef, and it is characterized by the complete removal of fat to ensure there is no distinct pork odor.

The owner's persistence in maintaining flavor is evident in the numbers. Although 30kg of fresh meat is prepared every day, after the process of moisture loss during boiling and removing the skin and fat, the amount of meat is reduced to less than half. The owner stated, "Even if the amount of meat is halved, such a sacrifice must be made for the sake of taste," explaining that fat is strictly managed to achieve a clean and light flavor.

Variations in Taste Created by Clear Broth, Salted Shrimp, and Chives

The broth has a clear and pure color, sitting between gomtang and seolleongtang. To reduce the characteristic odor of pork soup, a clean broth was implemented instead of using complex offal. The broth is as clear as dak-gomtang yet delivers a deep flavor, which supports the texture of the special cut boiled pork without interfering with it.

The way to enjoy the food changes in stages. At first, one enjoys the natural savory flavor of the meat, and when salted shrimp is added, the umami and sweetness come alive. Finally, adding seasoned chives (jeongguji) removes the remaining oiliness in the mouth, allowing for a clean finish. Those who visited the site noted that the flavor of the broth becomes even richer when salted shrimp and chives are added.

Soul Food That Has Maintained a 7-Year Connection

The pork soup at this restaurant has become more than just food; it serves as a medium for communicating with children in the local community. Eight years ago, the owner formed a small soccer club to care for delinquent youths and has maintained a connection for seven years by buying meals for the children every week. The reason the children seek out the boiled pork after finishing soccer is because of the warm meals provided by the owner.

The owner expressed the hope that serving good food to the children plays a decisive role in communication, and that the children will open their hearts and gain the motivation to reform themselves while eating. Pork soup, which serves as soul food to the people of Busan, is being used as a tool to help heal the local community through an individual's goodwill.

Source: TVCHOSUN JOY (YouTube)