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Busan (South Korea)
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Soup
Meat
Food Flavour DNA
Nutritional Values
620kcal
32gProtein
55gCarbs
28gFat
1gFibre
400 mlServing
* Per serving · 400 ml. May vary.
Dwaeji Gukbap
How to order / say it
Say it
돼지국밥 — [Dweh-jee-gook-bap]
Order
I'd like a bowl of dwaeji gukbap, please.
Locally
돼지국밥 주세요.
Say locally
Busan's signature pork and rice soup: milky pork-bone broth poured over rice and thin slices of pork belly, topped with green onions.
Why try it?
Dwaeji Gukbap is a heartwarming dish pivotal in Busan's culinary heritage, known for nurturing the working class for generations. Sharing a bowl fosters community and highlights the Korean emphasis on hearty, communal dining.
How it tastes
The broth is rich and fatty, exuding aromas of slow-cooked pork. Slices of tender pork sit smoothly over rice, with garlicky, peppery notes amplifying its savory satisfaction.
Origin & History — first documented: 1950
Invented in Busan during the Korean War in the 1950s to sustain refugees with limited ingredients. It combined affordable pork with rice, becoming a symbol of sustenance and solidarity during hardship.
Recipe
Ingredients
- 🥩 300 g pork belly
- 🌾 150 g rice
- 1 L water
- 🥣 30 ml soy sauce
- 🥕 30 g green onions
- 🧂 5 g white pepper
Method
- 1 Boil pork belly in water to make broth.
- 2 Slice pork belly thin and set aside.
- 3 Add soy sauce to the broth.
- 4 Serve rice topped with pork slices, then pour broth over it, garnished with green onions and pepper.
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