Changpyeong Wonjo Sijang Gukbap 창평 원조 시장국밥

Changpyeong Wonjo Sijang Gukbap is a third-generation pork-soup restaurant at 209-1 Changpyeong-ri in Changpyeong Market, Damyang. Its roots reach to the late 1930s, when Jo Ji-ok, born in 1917, began selling makgeolli and sulguk at the market. Her second son Kim Seong-hyeon and his wife Na Gi-nam now continue the family business. Modeum gukbap fills one bowl with pork head meat, intestines, and several other cuts. Rice undergoes toryeom: hot broth is poured over it and drained repeatedly before clear pork stock is added for the final serving. The method warms the grains and lets broth penetrate them without presenting a violently boiling earthenware bowl. Head meat retains layers of fat and a slightly coarse grain, while intestine and lean pieces differ in thickness and resilience. Naejang gukbap increases the proportion of offal. Seonji gukbap places set cubes of blood curd in the clear soup. The menu also distinguishes gukbap with rice already submerged from ttaro gukbap with rice in a separate bowl, changing when the grains begin absorbing stock. The side setting includes long-fermented napa-cabbage kimchi, fresh salted shrimp, red seasoning, sliced green onion, and chilies. The thick sour kimchi leaf can be placed against the fatty head meat, while salted shrimp remains separate for individual pork pieces. A glass wall exposes the working kitchen where broth is poured, rice is warmed through toryeom, and head meat and intestines are divided among bowls. That room makes the core preparation visible without turning it into a display detached from the meal.