Seolbong Dwaeji Gukbap 설봉돼지국밥

Rice comes already sitting in the soup, warmed by toryeom, the old method of pouring hot broth over rice and draining it several times, though ordering ttaro-gukbap brings the rice on the side. The broth lands between a clear stock and a milky Busan-style pork broth, and the seokkeo gukbap, mixed pork cuts, is piled with shredded green onion, the house signature. Boiled pork (suyuk) and the meat in the soup can be switched to lean cuts.