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Gogi Guksu - Jeju Pork Noodles
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5 from 1 vote

Gogi Guksu - Jeju Meat Noodles


  • 500-600 grams Pork Shoulder (Or Pork Belly)
  • A handful of Thin Korean Wheat Noodles (Somyeon Noodles)
  • A handful of Chopped Green Onion (for garnish)

Boiling Pork

  • ½ whole Onion
  • 1 Spring Onion Stalk (White Portion)
  • 5-6 cloves Garlic
  • 7-8 Whole Black Pepper
  • 3-4 Bay Leaves
  • Few splashes of Mirin (or Soju, or Sake)

Noodles Broth

  • 1000 grams Sagol Yuksu (Korean Beef Bone Broth) (Use 2 x 500g packets)
  • 500 grams Water (Fill-up one of the 500g packets)
  • 1.5 Tablespoons Minced Garlic
  • 1 teaspoon (!) Kosher Salt
  • Few cracks Black Pepper

Spicy Paste (Optional)

  • 2 Tablespoons Gochugaru Flakes
  • 1 Tablespoon Minced Garlic
  • 1 teaspoon (!) Saeujeot (Korean Salted Shrimp)
  • 1 Tablespoon Mirin
  • 1 teaspoon (!) Soy Sauce
  • Few cracks of Black Pepper
  • 2 Tablespoons Broth (Scoop out from your boiling pot)


Boil Pork Piece

  • Fill a pot with a good amount of water (enough to submerge the piece of pork). Place it on high heat and bring it to a boil.
  • Add in ½ Onion, 1 Spring Onion Stalk (white portion), Garlic (5-6 cloves), Whole Black Pepper (7-8), Bay Leaves (3-4) and Mirin (Few Splashes).
  • Once the pot comes to a boil, carefully add in the pork piece (500-600g).
  • Set a timer for 30 minutes. For the first 10 minutes, let it boil away on a HIGH heat. After 10 minutes, reduce it to a MEDIUM heat and let it continue to boil away on gentle (controlled) simmer.

Mix Bone Broth with Blanched Pork

  • After 30 minutes of boiling, remove the pork piece from the pot. Place the pork piece into a NEW pot - we won't use the boiling liquid.
  • To the new pot, add-in 1000g of Sagol Yuksu (Beef Bone Broth). Next, add in 500g of water. (It's a 2:1 ratio of broth-to-water.)
  • [Note: Some Korean marts sell Sagol Yuksu in 350g packs (as opposed to the 500g sized ones). If you are using these smaller packets, add in 3 packets of broth (~1000g). And 1.5 packets for water (~500g).
  • Next, we'll season the broth with: Minced Garlic (1.5 Tablespoons), Kosher Salt (1 teaspoon!) and Black Pepper (few cracks).
  • Now, place the pot on a high heat and bring it to a boil.
  • Once it comes to a boil, you'll see foam on the surface. Skim it off with a soup ladle!
  • Now set a timer and let it boil away on medium heat - with the lid on - for 20 minutes.

Make Spicy Paste (Optional)

  • While you wait, take out a bowl and mix: Gochugaru (2 Tablespoons), Minced Garlic (1 Tablespoon), Saeujeot Salted Shrimp (1 teaspoon!), Mirin (1 Tablespoon), Soy Sauce (1 teaspoon!), Black Pepper (few shakes). Then open the pot and grab some of the Broth (2 Tablespoons). Add the Broth into the mix and give it all a thorough stir.

Slice Pork

  • After 20 minutes of boiling, the broth is ready. Turn off the heat. Then carefully scoop out the pork piece and let it rest for 10 minutes on a cutting board. Afterwards, carefully cut the pork into thin slices.

Boil Noodles

  • Fill a pot with water. Add a few pinches of salt to the water. Then bring it up to a boil. Once its boiling, add in a handful of the thin wheat noodles (somyeon). You'll start to see foam rise up as the noodles cook. Once the foam reaches the brim of your pot, pour-in a dash of cold water. The foam will settle down. Repeat this process 3x and the noodle should be ready by then (reference the video). After 3x, sample one of the noodles just to double-check.
  • Then quickly drain the noodles and rinse them under running water to stop the cooking process.

Plate and Enjoy.

  • Place the noodles in a large bowl. Add the sliced pork on top of the noodles. Use a soup-ladle and scoop-on the broth. Then add a small dab of the spicy paste - along with a small handful of chopped green onion (for garnish).
  • Bon Appetit!!