Uri Dwaeji Gukbap 우리돼지국밥

Uri Dwaeji Gukbap is a pork-soup and boiled-pork restaurant on the first floor of 27-1 Choryang-ro in Dong-gu, Busan. It has continued through three generations since 1975, keeping broth in constant preparation and using the traditional toryeom method. In toryeom, hot broth is poured over rice and drained repeatedly. This warms the grains and bowl evenly and lets soup penetrate the rice before serving, producing a different texture from dropping cold rice into a finished bowl. The kitchen works with numerous parts of a pig. The standard gukbap mixes head meat and lean cuts, combining richer fat with restrained pork. Offal gukbap introduces springy textures and a stronger organ aroma, while sundae gukbap makes soft blood sausage the main component. Ttaro gukbap keeps the rice separate, allowing the diner to decide how quickly the grains enter the soup and how concentrated each spoonful remains. The suyuk set separates boiled pork, broth, and rice, so slices of meat can be eaten first as the principal side before the table moves into soup. Mixed suyuk comes in small, medium, and large plates. Head meat and sundae are also divided into half and full plates, which covers anything from one extra side for a solo diner to a shared drinking plate. The broth has the depth of prolonged simmering but finishes savory and relatively restrained instead of leaving only a thick layer of grease. Tasting it before adding chives or seasoning makes the differences among head fat, lean pork, and offal easier to identify. The restaurant sits within the Choryang Market and Busan Station area, giving rail and port travelers a hot meal before an early departure or after arrival. Choryang Station Exit 1 is also within walking distance. Drivers use a designated lot or nearby public parking. The combination of a long-running toryeom process, exact cut selection, and half-plate meat portions makes the restaurant equally functional for a single bowl and a larger pork meal shared across the table.