Seoul
Guided tour · 2 hours
Seoul Street Food Market Tour
This experience goes beyond delicious food; it's a cultural journey where you'll connect with friendly hosts, engage with local vendors, and bond...
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History
Dwaeji gukbap is Busan's Korean War dish. Refugees who flooded the wartime capital simmered cheap pork bones into a milky broth and poured it over rice, borrowing from northern soups and Miryang market stalls. It became the city's everyday meal, from Seomyeon's gukbap alley to 24-hour shops like Jeongjitgan, and in 2025 the Michelin Guide crowned a generation of specialists such as Hapcheon Gukbapjip and Anmok.
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Busan
Guided tour · 2.5 - 4.5 hours
Busan: Hiking and Tasting Rice Wine in the Hidden Village
Hiking in Busan with a local. Tasting Korean rice wine(Makgeolli) with side dishes(banchan) in a village hidden in an 800m high mountain.
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Common allergens: Shellfish (saeujeot)
Make it at home
Ingredients
- 1kg pork leg bones, plus 400g pork shoulder in one piece
- 1 onion, halved; 6 garlic cloves; 3 slices ginger
- 2 spring onions, whites for the pot, greens sliced to serve
- 1 tbsp doenjang (soybean paste)
- Cooked short-grain rice, one bowl per person
- To season at the table: saeujeot (salted shrimp), chopped chives, gochujang-based dadaegi, black pepper
Method
- Soak the bones in cold water for 1 hour to draw blood, then blanch in boiling water for 5 minutes and rinse.
- Cover bones and shoulder with 3 litres of fresh water. Add onion, garlic, ginger, spring onion whites and doenjang.
- Boil hard, uncovered, for the first 30 minutes to emulsify the broth white, then simmer 3 hours, topping up water once.
- Lift out the shoulder after 90 minutes; rest and slice thinly. Strain the finished broth and season only lightly with salt.
- Put hot rice in deep bowls, lay sliced pork on top and ladle over boiling broth. Serve with saeujeot, chives and dadaegi so each eater seasons their own bowl.
Tip from the editors. The rolling first boil is what turns the broth milky; a timid simmer gives you clear, thin soup.
Where to eat dwaeji gukbap
Dwaeji gukbap in Busan
Jeongjitgan ★ 4.5
Jeongjitgan ladles its Bib Gourmand dwaeji gukbap around the clock in Busan's Sinpyeong, the city's definitive answer to a hot meal at three in the morning.
OrderA late bowl of the garlic gukbap with suyuk if the night ran long.
Hapcheon Gukbapjip ★ 4.5
Hapcheon Gukbapjip serves its clear-broth ttaro gukbap at everyday prices in Yongho-dong, Busan, a Bib Gourmand bowl that beats most tourist lunches.
TryTtaro gukbap
TipThe red-signed dining room fills at lunch; the Hanaro Mart car park over the road gives an hour free.
Anmok ★ 4.4
Anmok rethinks dwaeji gukbap for Namcheon-dong, Busan, a Bib Gourmand room where the pork soup comes clean and composed rather than heavy and cloudy.
OrderThe head-meat dwaeji gukbap with a half bottle of soju, as the locals order it.
TipNo parking of its own; join the Catchtable waitlist from 17:00 on busy evenings.
More cities are in research. Want dwaeji gukbap covered somewhere specific? Tell us where you want to eat.