I came across this post https://www.reddit.com/r/KoreanFood/s/vQoMyzmMO5 a while ago, and yesterday I finally embarked on my dwaeji guk in the thermal pot journey. Because rising cost of gas, and I was not prepared to leave my stove on all day anyway.
I remember coming across the YT video where the immersion blender hack was used – one of the tricks is to get hold of some pork fat and cook it together with the bones. When it’s all soft and falling apart, scoop it out and put in another container together with some broth, use an immersion blender on that, and add the resulting emulsification to your main pot of broth. Bring that to a boil and you should end up with a creamy, milky-white guk!
by imadelemonadetoday