@doobydobapMar 6, 2026 · 1:05 · original sound - doobydobap
Actually so easy to make! Dweji Gomtang Ingredients
3 kg pork shoulder, skin on
500 g radish
200 g shiitake mushrooms (about 5)
200 g leek (about 1)
150 g burdock root (about 1, optional)
50 g ginger
1 onion
6 L water Kelp “MSG”
50 g kelp
2 L water
25 g salt
5 g MSG (optional, or use 30 g salt total instead) Method
Simmer for 2.5 hours. Start on high heat until it reaches a boil, then reduce to low.
Remove the pork shoulder and wrap it tightly in cling film.
Discard the aromatics from the broth and chill the broth overnight.
The next day, remove the fat layer.
For the kelp seasoning, soak kelp in cold water, then gently heat and dissolve the salt into it. Add this to the main stock, then taste and adjust by adding water if needed.
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