Yangsan Gukbap Haeundae Main Branch 양산국밥 해운대본점(梁山豬肉湯飯）

Rice in the toryeom-gukbap is warmed the old way: hot stock is poured over it and drained 13 times before pork-neck meat and clear broth go in. The stock simmers pork bones and vegetables for 14 hours, yet it looks clear rather than milky like many Busan pork soups. Ttaro-gukbap serves rice and soup separately for anyone who would rather keep them apart. Handmade sundae (Korean blood sausage) and suyuk baekban, boiled pork with soup and rice, round out the pork side of the menu. Bowls arrive in brass-colored yugi ware, and an open kitchen sits at one end of the bright dining room.