I failed four times before I got this right. Four batches of pork, four rounds of broth, four attempts at slicing meat thin enough. This recipe does not forgive laziness, but when it works, it really works.

Okdongsik is the Seoul restaurant that turned a simple bowl of pork and rice soup into something people fly across the world for. The New York Times wrote about it. Chefs talk about it. The queue wraps around the block. The philosophy is dead simple: clean broth, soft pork, nothing unnecessary. The flavour is shockingly deep for how few ingredients go in — it almost tastes like chicken, but it is all pork.

This is your guide to making it at home with a pressure cooker. I used the Ninja 11-in-1 SmartLid Multi-Cooker, but any pressure cooker will do. The method is not complicated. The discipline is.

Ingredients

  • 500g pork front leg (tui beh bak), one whole block, uncut
  • ½ large white onion, halved
  • 2 thick slices daikon radish
  • 1 thin slice carrot
  • 1-2 stalks green onion, cut into long pieces
  • 20-30g fresh burdock (우엉)
  • 1 piece kelp (dashima), about 3x4cm
  • 1 small dried shiitake cap, whole
  • 7-8 black peppercorns
  • 1.5-1.7L cold water, enough to submerge

To serve:

  • Steamed rice
  • Fine salt
  • Pinch of MSG
  • Sliced spring onions

Singapore Swap

  • Pork front leg (tui beh bak): Wet market or FairPrice butcher counter. Ask for a whole block, not sliced. The Hokkien name helps at wet markets.
  • Burdock (우엉): Don Don Donki fresh produce section, or Korean marts on Tanjong Pagar. If unavailable, skip it — the broth will still work but will lose some earthiness.
  • Kelp (dashima): Don Don Donki or any Korean mart. Comes in dried packs. One small piece is enough.
  • Dried shiitake: Any supermarket. Get the whole caps, not sliced.

Instructions

1. Load the pressure cooker

Add all the ingredients to the pressure cooker — pork block, onion, daikon, carrot, green onion, burdock, kelp, shiitake, and peppercorns. Pour cold water over everything until the pork is fully submerged. Do not stir.

2. Pressure cook

Set to high pressure for 12 minutes. This timing is based on a 500g block of meat. If your cut is significantly larger, add 2-3 minutes.

3. Natural release

When the timer finishes, do not quick release. Let the pressure drop naturally for 10 minutes with the lid still on. The pork continues to cook gently in the residual heat.

4. Chill the pork

Remove the pork carefully — it will be very tender. Wrap it tightly in cling film and refrigerate for 4-5 hours. This firms the meat so you can slice it thin. Do not skip this step.

5. Strain and chill the broth

Pour the broth through a fine cloth or cheesecloth into a clean container. Discard the solids. Refrigerate the broth (or use the freezer for faster results). As it chills, the fat will solidify on top. Skim it off completely.

6. Reheat gently

When ready to serve, reheat the broth over low heat. Do not let it boil — boiling will make it cloudy. You want it hot but calm.

7. Season in the bowl

Add fine salt and a pinch of MSG directly to each serving bowl. Okdongsik's version is deliberately mild, but I added slightly more salt to suit my taste. Season to yours.

8. Slice and assemble

Slice the cold pork as thin as you possibly can. Add steamed rice to the bowl, then lay the pork slices on top.

9. Toryum (the double pour)

This is the technique that makes it special. Pour hot broth over the rice and pork. Then strain the broth back into the pot through a sieve. Pour it into the bowl again. This warms everything evenly and cleans the broth one final time. Top with sliced spring onions.

Tips

  • The pork must be one whole block, not pre-sliced. The block holds moisture during pressure cooking. Sliced pieces dry out.
  • Cold water start, not hot. Starting with cold water extracts more flavour from the bones and aromatics.
  • The 4-5 hour chill is not optional. Warm pork shreds instead of slices. You want clean, thin cuts.
  • If your broth turns cloudy, you boiled it too hard during reheating. Keep it gentle.
  • This broth tastes best the next day. The flavour deepens overnight in the fridge.