Dwaeji-gukbap is pork bone broth simmered until milky, served with thin slices of boiled pork and rice. It is Busan’s signature dish, said to have spread through the city around the time of the Korean War, when refugees crowded into Busan.
How to eat it
- Buchu (seasoned chives) — add a generous pinch to your bowl.
- Saeujeot (salted shrimp) or salt — season the broth yourself at the table.
- Dadaegi — red chili paste that makes the soup spicier.
- It usually comes with kkakdugi (radish kimchi), raw onion, green chili and dipping paste.
Good to know
You will find gukbap restaurants all over Busan, especially around Busan Station and Seomyeon. Locals love it for breakfast — or the morning after a night out.