Daily Busan
For winter comfort, try a hearty bowl of soup
Choosing between a bowl of dwaeji gukbap, left, or seolleongtang is a deliciously difficult decision.
On a biting winter day, when layers of thick clothing and steaming cups of coffee fail to chase away the chill, Koreans turn to a time-honored remedy: a hearty bowl of soup. Two dishes, "dwaeji gukbap," pork soup with rice, and "seolleongtang," ox bone soup, stand out as quintessential winter comfort foods.
Why Gukbap?
"Gukbap," which translates to "soup with rice," is a beloved culinary tradition in Korea. While rice is a staple across many cultures, the development of gukbap in Korea is deeply rooted in the nation's geographical, agricultural, and cultural landscape.
Since only 13% of Korea's land is suitable for farming, Korean cuisine developed under strict limitations, which became more pronounced during harsh winters. Thus, soup became a solution to maximize flavor and nourishment with minimal ingredients.
The type of rice traditionally cultivated in Korea further contributed to the evolution of soup culture. Japonica rice, known for its sticky and chewy texture, absorbs broth beautifully, creating a harmonious blend of flavors and a velvety consistency. In contrast, the Indica rice common to other Asian regions has less starch and loses its shape and texture when in liquid for too long.
Finally, Korea's "ppalli ppalli" culture, which prizes speed and efficiency, also plays a role in gukbap's enduring popularity. Gukbap restaurants have vats of soup constantly boiling away, meaning diners are served as soon as they place their order. A single serving provides carbohydrates, protein and fats, making it nutritionally complete and a practical choice for busy lives.
Dwaeji gukbap: A bold and flavorful favorite
A regional specialty of Busan, dwaeji gukbap is a rich, pork-based soup served with rice. Its defining feature is the robust pork flavor, achieved by simmering pork bones for hours. The dish often includes pork intestines or "sundae," Korean blood sausage, enhancing its complexity.
□Shinchang Gukbap, Main Branch (신창국밥)
Sinchang Gukbap, established in 1969, prides itself on using fresh ingredients and the traditional "toryeom" method, which involves repeatedly pouring boiling broth over rice and other ingredients to ensure everything is softened and infused with flavor. It was recognized as one of Busan's top restaurants during the 2024 Blue Ribbon Survey.
＊Address: 53 Bosu-daero, Seo-gu
＊Hours: 9 a.m. to 9 p.m. Closed on Sundays.
＊Price: Dwaeji gukbap for ￦10,000.
Seolleongtang, Seoul's silky comfort
While dwaeji gukbap reigns in the south, seolleongtang is a traditional favorite of Seoul. Made by simmering beef bones and cuts like brisket or rump for hours, the result is a milky white and deeply savory stock. Topped with chopped green onions, the soup is enhanced and balanced by the mild sweetness of the onions. The rich soup and slices of beef pair perfectly with a bowl of rice.
□Seoul Kkakdugi (서울깍두기)
Seoul Kkakdugi has been serving diners since 1956 and is a must-visit restaurant in Jung-gu District. Its combination of seolleongtang and "kkakdugi," a type of radish kimchi, has stood the test of time.
＊Address: 8 Gudeok-ro 34beon-gil, Jung-gu
＊Hours: Open daily, 8 a.m. to 8:30 p.m.
＊Price: Seolleongtang for ￦14,000.