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Dwaeji gukbap with chives

돼지국밥 · Dwaeji gukbap

Dwaeji gukbap

돼지국밥

What exactly is it?

Pork and bones are simmered into a broth served with rice. Diners usually add chives, salted shrimp and chili seasoning at the table; broth color and pork cuts vary by shop. In Busan it is not merely a visitor specialty but a fast, hearty everyday meal.

Main ingredients

Pork, pork-bone broth, rice, chives

Ordering and serving

Distinguish sliced-pork bowls from versions with offal or sundae. Ttaro-gukbap means rice is served separately. Taste the broth and pork before adding the chive salad, chili paste and salted shrimp.

Origins and changes

Pork-bone and meat soups developed into regional gukbap traditions across Busan and Gyeongnam. KTO describes refugee meals in Busan during the Korean War as part of that background. This does not establish a single inventor for every present-day version.

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Dwaeji gukbap

돼지국밥

Main ingredients
Pork, pork-bone broth, rice, chives
Flavor and character
Pork and bones are simmered into a broth served with rice. Diners usually add chives, salted shrimp and chili seasoning at the table; broth color and pork cuts vary by shop. In Busan it is not merely a visitor specialty but a fast, hearty everyday meal.
How to eat it
Distinguish sliced-pork bowls from versions with offal or sundae. Ttaro-gukbap means rice is served separately. Taste the broth and pork before adding the chive salad, chili paste and salted shrimp.
Read about this dish →

Kongnamul gukbap

콩나물국밥

Main ingredients
Bean sprouts, rice, egg, laver, broth
Flavor and character
Bean sprouts and rice form a hot soup meal. Jeonju has both vigorously boiled stone-pot servings and Nambu Market-style bowls assembled with hot broth. A separate soft egg in the latter style can be eaten first with a little soup and laver added to its own dish.
How to eat it
If a softly cooked egg comes in a separate bowl, ask how the shop serves it: some suggest eating it separately with a little broth and laver. Taste the soup before adding salted shrimp.
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