Dwaeji-gukbap (Busan Pork Soup with Rice) – History & Recipe Guide

Introduction

Have you ever had a dish so comforting that it instantly felt like home, even if you were thousands of miles away? That’s the magic of Dwaeji-gukbap (돼지국밥), a hearty pork soup with rice that originated in Busan, South Korea.

Imagine stepping into a bustling Busan eatery: the steam rising from large simmering pots, the savory aroma of pork broth filling the air, and locals huddled over bowls of piping-hot soup. A generous serving of rice is already submerged in the broth, making it both filling and soothing. One spoonful, and suddenly the world feels a little warmer.

But Dwaeji-gukbap isn’t just a meal—it’s a story of survival, resilience, and the soul of Busan’s food culture.

History of Dwaeji-gukbap

The roots of Dwaeji-gukbap trace back to the Korean War era. Refugees who fled south to Busan needed affordable, nourishing food that could sustain large families with limited resources. Pork bones and offcuts, often overlooked, became the base for a slow-simmered broth. Rice, already a staple, was added directly into the soup, creating a complete one-bowl meal.

Busan’s humid climate and bustling port city life also influenced the dish. Unlike heavy stews, gukbap was lighter yet satisfying, perfect for quick refueling. Over time, it evolved from “poor man’s food” into a beloved local specialty that people travel across Korea to taste.

Did you know? The word “gukbap” (국밥) literally means “soup with rice.” There are many versions across Korea, but Busan’s pork-based version is the most iconic.

Essential Ingredients

At its core, Dwaeji-gukbap is simple, but the details make all the difference:

• Pork bones & meat – The broth is made by simmering pork bones, often with cuts like belly or shoulder for extra flavor.

• Rice – Steamed white rice is served directly inside the soup, not separately.

• Broth base – Long-simmered until milky white, packed with collagen and depth.

• Seasonings – Salt, pepper, minced garlic, and sometimes fermented shrimp (saeu-jeot) for umami.

• Garnishes – Fresh scallions, sliced onions, and perilla leaves.

• Side dishes – Kimchi, kkakdugi (cubed radish kimchi), and pickled vegetables complete the meal.

The broth is subtle, allowing diners to customize the flavor with seasonings at the table.

Variations of Dwaeji-gukbap

Not all bowls are the same—Busan locals know the difference between styles:

• Milky broth style – Pork bones are simmered for hours until the broth turns creamy white.

• Clear broth style – A lighter, less fatty broth, often preferred in summer.

• Special cuts – Some restaurants serve intestines, blood sausage (soondae), or pork skin for added texture.

• Spicy gukbap – A dollop of gochugaru (chili flakes) or chili paste turns the soup fiery red.

Each version reflects both tradition and personal taste.

Preparation – How to Make Dwaeji-gukbap

Recreating this Busan classic at home takes patience, but the result is worth it.

1. Prepare the broth

   • Rinse pork bones thoroughly to remove impurities.

   • Simmer for several hours, skimming foam to achieve a clean, milky broth.

2. Add aromatics

   • Garlic, ginger, and onion enhance the flavor without overpowering.

3. Prepare the rice

   • Cook white rice separately until fluffy.

4. Assemble the bowl

   • Place rice in a bowl, ladle hot broth over it, and add slices of boiled pork.

5. Customize at the table

   • Add scallions, pepper, and salted shrimp to adjust flavor.

 Pro tip: The broth tastes even better the next day, once flavors deepen overnight.

Cultural Significance

Dwaeji-gukbap is more than food—it’s Busan’s identity in a bowl.

• It symbolizes resilience, born from a time of hardship.

• It’s communal food, often shared in lively eateries where locals and travelers sit elbow-to-elbow.

• It reflects Korea’s philosophy that food should heal and nourish the body.

Many Koreans still view gukbap as the perfect “restoration meal” after long workdays or drinking nights.

Serving Suggestions

To enjoy Dwaeji-gukbap authentically:

• Pair with radish kimchi (kkakdugi) for a crunchy, tangy contrast.

• Add a spoonful of fermented shrimp for depth.

• Try it with soju or makgeolli if you want the full Korean dining experience.

• Don’t forget the custom seasoning ritual—part of the fun is tailoring the broth to your taste.

Did you know? In Busan, some restaurants even let you add a second serving of noodles (sari) into the leftover broth for extra satisfaction.

Types of Gukbap Across Korea

While Busan’s pork gukbap is the star, other regions have their own specialties:

• Seoul’s Seolleongtang – Beef bone soup with rice.

• Jeonju’s Kongnamul-gukbap – Soybean sprout soup with rice.

• Daegu’s Nakji-gukbap – Octopus soup with rice.

This diversity shows how gukbap adapts to local tastes and ingredients.

Tips for Perfect Dwaeji-gukbap

• Soak pork bones overnight to remove blood and impurities.

• Simmer slowly—rushing will make the broth cloudy in the wrong way.

• Season individually—don’t oversalt the whole pot. Let each person adjust.

• Use fresh kimchi—it balances the richness of the soup.

• Try mixing rice and noodles for a heartier twist.

Other Valuable Information

• Health benefits: The collagen-rich broth supports joint health and digestion.

• Budget-friendly: Originally made from inexpensive cuts, it remains an affordable comfort food.

• Modern popularity: Now a must-try Busan food, featured in travel shows and food tours.

• Global reach: Korean restaurants abroad are beginning to introduce it alongside classics like bibimbap and kimchi stew.

Conclusion

Dwaeji-gukbap (Busan Pork Soup with Rice) is more than just a dish—it’s a story of hardship turned into comfort, of community, and of Busan’s proud culinary heritage. Each spoonful carries both nourishment and history, reminding us that food can heal both body and soul.

So, the next time you crave a bowl of comfort, why not try Busan’s beloved gukbap? Whether you enjoy it in Korea or recreate it at home, you’ll taste more than just pork and rice—you’ll taste resilience, warmth, and tradition.

Frequently Asked Questions

1. What makes Dwaeji-gukbap different from other Korean soups?
Unlike stews, gukbap is a clear broth with rice already mixed in, making it a complete one-bowl meal.

2. Is Dwaeji-gukbap spicy?
Traditionally, it’s mild, but you can add chili paste or flakes to make it spicy.

3. Can I make Dwaeji-gukbap without pork bones?
Yes, but pork bones are essential for the signature creamy broth. You can substitute with chicken or beef bones for a different version.

4. Why is rice added directly to the soup?
It saves time and creates a heartier dish—perfect for busy lifestyles and communal dining.

5. Is Dwaeji-gukbap healthy?
Yes, the broth is protein-rich, collagen-packed, and relatively low in fat compared to creamy Western soups.

6. Where can I try authentic Dwaeji-gukbap in Korea?
Busan is the ultimate destination, with entire streets dedicated to gukbap restaurants. Some Seoul eateries also serve it, but Busan remains the heart of the dish.