Uri Dwaeji Gukbap 우리돼지국밥

For three generations since 1975, the kitchen has used toryeom: hot broth is poured over the rice and drained several times, so the grains soak up flavor and the bowl warms evenly. The standard dwaeji gukbap (pork and rice soup) mixes head meat with lean cuts, and the long-simmered broth stays nutty rather than greasy.