French Techniques Elevate a Classic: Chef Shin’s Refined Pork Rice Soup
Creatrip Team
2 months ago
Chef Shin Min-seop, who also runs a French casual restaurant 'Le Blanc', opened 'Baekrang' in Yongsan to reinvent pork gukbap (pork rice soup) by balancing familiarity and innovation. Using Jeju black pig hybrid 'nanchuk-matdon' for richer pork flavor and applying sous-vide–inspired low-temperature long cooking (75°C under 14 hours) he extracts both tender meat and deep broth. He blends pork and beef bone stocks, and layers flavors with yuzu shrimp paste for bright citrus notes and a chive (buchu) pesto-like condiment for savory depth. The refined wooden interiors and careful service transform gukbap from quick comfort food into an elevated dish attractive to young diners, especially women. Shin’s daily routine—making consistent broth at Baekrang by day and serving French cuisine at Le Blanc by night—reflects his goal to keep the dish recognizably Korean while subtly expanding its sensory range. (nanchuk-matdon: a Jeju black pig hybrid breed)
