Dwaeji gukbap

Updated 2026-07-01

Dwaeji gukbap (Korean: 돼지국밥), also romanized as dwaejigukbap, is a South Korean soup dish made with pork, bone broth, and rice. It is especially associated with the city of Busan, where it is considered a representative local specialty.

Etymology

The name literally translates to "pork soup rice" — dwaeji (돼지) meaning "pig/pork," guk (국) meaning "soup," and bap (밥) meaning "rice."

Origin and History

Dwaeji gukbap originated during the Korean War in the 1950s. As North Korean refugees fled south to Busan—which became a last major holdout of the South Korean government—they needed inexpensive food. Refugees initially made soup with beef bones, a technique carried from the north. As beef became scarcer and more expensive, pork—more readily available and less costly—gradually replaced it. Some accounts also note that refugees used pork bones discarded by U.S. military bases. What began as survival food grew in popularity, spreading from Busan to the rest of Gyeongsang province and eventually across South Korea.

Preparation

The soup is labor-intensive to prepare. Pork bones are boiled in water for hours, resulting in a milky white broth. Three main broth styles exist:

Cloudy broth – made by boiling pork bones
Translucent broth – made by boiling the pig's head and intestines
Clear broth – made by boiling only the meat

Different cuts of pork (commonly pork shoulder or picnic meat) are added to the pot before serving. The dish is served with rice—either already in the soup or on the side—and can also be served with noodles.

Accompaniments and Seasoning

Dwaeji gukbap is typically served with a variety of condiments that diners use to customize their bowl. Common accompaniments include:

Saeujeot (새우젓) – salted fermented shrimp
Dadaegi (다대기) – a spicy chili paste made with gochugaru (Korean chili flakes), garlic, and seasonings
Buchu (부추) – garlic chives
Green onions
Kimchi (often kkakdugi, radish kimchi)
Perilla powder
Doenjang (된장) – fermented soybean paste

The broth itself is mild, and the table condiments allow each diner to adjust the flavor to personal preference.

Variations

Menu options at dwaeji gukbap restaurants often include:

Gogi gukbap – with only pork meat
Naejang gukbap – with pork offal only
Sundae gukbap – with sundae (Korean blood sausage) only
Seokkeo gukbap – mixed (meat and offal or meat and sundae)
Assorted – a combination of various ingredients

Some higher-end restaurants use pork neck (hangjeong) instead of picnic shoulder, which is fattier and more flavorful.

Cultural Significance

Busan is known as the "city of dwaejigukbap," with over 700 specialized restaurants as of a 2019 survey. The Seomyeon area near Seomyeon Station features "Seomyeon Local Food Street" (also called Dwaeji Gukbap Alley), where many restaurants are concentrated. Many establishments open early in the morning and some operate 24 hours. The dish is consumed year-round but is especially popular in winter, and is also thought to be beneficial for women recovering from childbirth and for those with hangovers.