Tobagine Miryang Dwaejiguk Bap 토박이네 밀양 돼지국밥

Charcoal-grilled back ribs at a gukbap house make an unusual pairing. The pork soup holds only thin-sliced meat, no offal or odd cuts, and is clean to the point of tasting plain. Rice comes already in the bowl and goes soft while you work on the ribs; if you plan to eat both, ask for the rice on the side. Ribs come with kimchi jjigae, which is worth weighing before you put a bowl of gukbap next to all that fat. The seonji haejangguk, a soup with ox blood curd, has its own following.