Changpyeong Wonjo Sijang Gukbap 창평 원조 시장국밥

Changpyeong Wonjo Sijang Gukbap has operated for eighty years inside Changpyeong Traditional Market. The signature modeum gukbap uses the toryeom method, where rice is rinsed with hot broth to reach a specific temperature. This results in a clear liquid without any pork odor. Portions are generous, featuring head meat and various pork cuts that fill the bowl to the brim. Diners pair the soup with well-aged kimchi and salted shrimp to strengthen the flavor. A common technique among regulars is placing a piece of aged kimchi on top of the soup before eating. The menu offers a choice between rice mixed into the soup or served separately. Seonji gukbap with ox blood curd and naejang gukbap with intestines are also available. Adding chili pepper to the offal soup helps maintain a clean finish. The kitchen is visible through glass walls, allowing guests to see the preparation process clearly. Even after several years, returning visitors find the taste remains consistent. Because of the toryeom style, the soup arrives warm rather than boiling hot. Located at 209-1 Changpyeong-ri, Damyang-gun, the restaurant has a break from 3:30 PM to 5:00 PM. Staff are welcoming to those arriving shortly before the break begins.