Wolgang Busan Dwaeji Gukbap 월강부산돼지국밥

The milky pork broth tastes almost plain on the first spoonful, then comes into focus once salted shrimp (saeujeot) and chives go in. In the dwaeji gukbap, Busan's pork-and-rice soup, the pork is cut thicker than in Busan itself, roughly seven parts lean to three fat, and there is so much that the spoon brings up meat before rice. Suyuk, boiled pork from hangjeongsal (pork jowl) and gabrisal cuts, is springy and soft.