Pork Soup Rice in South Korea - 27 Restaurant Picks

The broth runs clear with little fat on top, faintly sweet, with a soft doenjang and herbal note until you stir in the…

Pork for the dwaeji gukbap is cut into small, thin strips and warmed in broth, so each spoonful picks up meat along wit…

A bowl of mixed gukbap (pork and rice soup) holds pork head meat, house-made sundae sausage and chewy offal together, e…

Everyone sits side by side facing the same way at counter seats, so a group of three or more waits until enough adjacen…

Thick slices of hangjeong, pork jowl, cover the bowl so completely that the meat seems to outweigh the soup. The broth…

The dwaeji gukbap starts from bone stock, milky and thick enough to pass for gomtang, and it arrives unseasoned. Stir i…

The broth arrives unseasoned, so salt goes in first and the bowl is tuned at the table. Unlike the heavy Busan style, t…

The milky pork broth tastes almost plain on the first spoonful, then comes into focus once salted shrimp (saeujeot) and…

Past a small front yard off an Insadong alley, the dining room opens onto a working kitchen and warm wooden seating, wi…

Three generations of one family have simmered dwaeji gukbap in an alley of Kkangtong Market since 1954. The bone broth…

Napa cabbage kimchi comes to the table as whole heads, and you cut it yourself to eat alongside the soup. The choices a…

Started in the 1960s to give working families in Beomil-dong a cheap, filling meal, this pork-soup house still charges…

Pale pork-bone broth and a heap of thin-sliced pork fill the bowl of don-tangban, the house pork-and-rice soup. Eolkeun…

The first decision is Busan style or Miryang style. The Busan bowl holds thick slices of pork in a clear broth close to…

Two generations have kept this soup shop going for 45 years, and the sundae in its sundae gukbap is big blood sausage s…

The gukbap splits by cut: dwaeji gukbap holds meat only, ol-naejang offal only, seokkeo gukbap the two mixed, and sunda…

Pork bones and meat are simmered long into a Masan-style broth, cloudy and heavier than the Busan kind. Chives, saeujeo…

A heap of minced raw garlic sits on top of the dwaeji-gukbap, pork soup with rice served toryeom style, where the rice…

Pork rice soup has been ladled out at the same spot facing Busan Station since 1961. The pale broth carries thick slice…

For three generations since 1975, the kitchen has used toryeom: hot broth is poured over the rice and drained several t…

Sundae gukbap here contains no offal. The blood sausage comes either with pork or on its own, and seokkeo gukbap is the…

Pork bones and meat simmer into a milky broth that tastes rich yet finishes fairly clean. Dwaeji gukbap comes loaded wi…

Lean pork and a nest of noodles go into the milky pork broth together. Leave the red seasoning unstirred at first and t…

Charcoal-grilled back ribs at a gukbap house make an unusual pairing. The pork soup holds only thin-sliced meat, no off…