Rice in a milky pork-bone broth with slices of boiled pork, seasoned at the table with salted shrimp, garlic chives and a red chilli paste.
What makes it dwaeji gukbap
A pork-bone broth, boiled until milky.
Slices of boiled pork — shoulder, belly or head meat.
Seasoned at the table with salted shrimp, chives and chilli paste.
Where it comes from
Busan's soup, usually traced to the Korean War, when refugees crowded into the city and made soup from pork bones and cheap cuts. Whether it began there or came south with them is argued over; Busan claims it now.
The broth is boiled for hours until it clouds, and comes plain: each person seasons their own bowl with saeujeot (salted shrimp), buchu (garlic chives) and dadaegi, a chilli paste.
How it varies
Suyuk baekban
The pork and broth served apart, with rice on the side.