Korean Food: Dwaejigukbap Is A Must Eat In Korea

If you’re headed to Busan, then you most definitely need to eat some dwaeji gukbab (돼지국밥), or pork & rice stew. You can, of course, find this Korean soup in other parts of Korea, but you should definitely try it in the city that it originated from. I love Korean food and am always trying different dishes with my husband. Since he is from Busan, this is one of his top Korean dishes and so it’s not one of my top Korean soups. It’s hearty, delicious, and really hits the spot.

Are you ready to try dwaeji gukbap? Let’s see:

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Dwaeji Gukbap (돼지국밥), Busan pig stew, Korean soup

What Is Dwaeji Gukbap (돼지국밥)

Dwaeji Gukbap is a Korean soup made with pork, soy sauce, miso, rice wine, sesame oil, and bone broth. It comes boiling in a hot stone bowl with the pork in a white milky broth and noodles (and rice). Usually the noodles are on the table for you to add them. On the table as well when it is served is a dish of little fermented shrimp, leeks chopped up, red pepper paste, and salt and pepper that you add to taste. There are also white onions, garlic and usually other kinds of kimchi there as well to give you a break from the boiling goodness in the bowl.

How To Eat Dwaeji Gukbap (돼지국밥)

The soup can come with the rice already in it or served on the side and you can mix it in yourself. It’s up to you though. My husband and his friends will add the rice as well as noodles that are usually on the table, into the bowl of soup. But, I tend to want less rice so I get it on the side and then add just half.

Now that you have the base, it’s time to add some of the bits and bobs on the table for taste. This is where the magic happens. You can add as much or as little as you want, but here is a good guide to start with.

Add half a spoonful of the fermented shrimp for saltiness
A bit of the red pepper paste for spiciness. Add more if you want it spicier.
Top it with a handful of the leeks to taste

In some restaurants, you may notice that the red pepper paste isn’t served on the table, this is usually because it’s already “hiding” in the soup. What happens is the chef will prep the bowl with the meat, rice and the red pepper paste and then pour the broth over top to serve you. The broth will look white UNTIL you stir it around and then the red pepper paste will be released and spread out making the broth a pink spicy tint.

The History of Dwaeji Gukbap

Originally a bit of a poor man’s meal that dates back to the Korean War in the 1950s, North Korean refugees used to prepare the meal with beef. Eventually, the soup became a popular local dish in Busan.

Where To Eat The Best Dwaeji Gukbap In Busan

Twins Pork Soup (쌍둥이 돼지국밥)

Often packed with customers and located in Daeyeon-dong in Busan, this restaurant has the simple and savory soup that dwaeji gukbap lovers look for. It’s a spot that you’ll be waiting in a line to get into during peak hours, but the soup is worth the wait. There’s also a sort of lucky addition here with a bowl of sliced pork served in marinade on the table.

Address: 35-1 UN Pyeonghwa-ro Nam-gu, Busan (부산 남구 유엔평화로 35-1)
Hours: Every day: 9:00am ~ 12:00am

Wonjo Halmae Gukbap (원조할매국밥)

This restaurant has been in business for more than four decades and is one of Busanites favorite spots. It’s also open 24 hours a day so it’s an easy spot to fit into your itinerary anywhere.

Address: 38 Songjeongjoong-ro, Haeundae-gu, Busan (부산 해운대구 송정중앙로 38)
Hours: Every day 24 hours a day

Songjeong 3 Generation Gukbap (송정 3대 국밥)

In the Seomyun district of Busan, there’s a road that has become locally known as “Dwaeji Gukbap Alley” and that’s where you’ll find this gem. Obviously, due to the name, you can imagine that there are quite a few, like a lot, of dwaeji gukbap restaurants. Songjeong Samdae Gukbap stands out as they serve a broth that is more akin to the original soup and is made by cooking beef leg bones instead of pork. Their signature soup is also amped up with the addition of chives.

Address: 33 Seomyeon-ro 68 beon-gil, Busan (부산 부산진구 서면로68번길 33)
Hours: Every day 24 hours a day

Sinchang Gukbap (신창 국밥)

Located in the Toseong-dong district of Busan, and near popular tourist stops like Nampo-dong and Gukje Market, this is a popular spot with both tourists and locals. Cooked with pork bones, seonji (congealed ox blood), and meat, this establishment is known for a thick comforting stew. Notice the thick. This restaurant is known for an especially dense stew base.

Address: 53 Bosudae-ro, Seo-gu, Busan (부산 서구 보수대로 53)
Hours: Monday – Saturday: 10:00am ~ 9:00pm

Outside the particular restaurant in Busan where we ate were pigs heads being washed and hung with care and I wondered what that was all about. I was informed I’d eaten this before. Apparently this is used to make pyun yook (편육). In Busan, there are restaurants serving up this dish all around and it can often be added to a dwaeji gukbap table as well so it’s definitely a must eat while visiting the city in the south.

Busan is really one of my favorite cities. There is good fish, good meat, beaches, mountains, and just about anything else you could want from a city. If you’re there and looking for some great pork soup goodness head to Seomyun Station (서면역). Take exit 1 to get out of the station and take the first right and then the first left. You’ll see dozens of restaurants serving the same or similar dishes, meaning you really can’t go wrong. If you’re hesitant to choose the best one, do as the Koreans and head to the one with the most patrons. Bon appetite!

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