Gukbap (국밥) literally means "soup rice" — a bowl of rich broth served with rice, either mixed in or on the side. It's Korea's quintessential hangover cure, late-night meal, and working-class staple.
Types of Gukbap
- Dwaeji Gukbap (돼지국밥) — pork bone broth, Busan's signature. Milky white, deeply savoury.
- Sundae Gukbap (순대국밥) — with blood sausage and offal
- Haejangguk (해장국) — "hangover soup", made with dried napa cabbage and ox blood
- Seonji Gukbap (선지국밥) — with coagulated ox blood cubes
Busan vs Seoul Style
Busan-style dwaeji gukbap has a milky white broth from hours of boiling pork bones. Seoul-style is clearer and lighter. Both are excellent — but Busan's version is the one K-drama characters always crave.
How to Eat
Add saeujeot (salted shrimp), sliced green onions, and gochugaru to taste. Mix the rice into the soup or eat them separately. Always order an extra side of kimchi.
Cost
Most gukbap restaurants charge ₩8,000–12,000. Many are open 24 hours, 365 days a year.
