Dwaeji gukbap

Dwaeji gukbap (돼지국밥) is a Korean pork and rice soup that is a local specialty of Busan and the surrounding Gyeongsang region. The name translates literally to "pork soup rice." It consists of thinly sliced pork simmered in a rich, milky broth, typically made from pork bones. The soup is served with rice (either pre-mixed into the soup or served separately), and often accompanied by various side dishes (banchan) such as kimchi, sliced raw garlic, sliced chili peppers, and jeotgal (fermented seafood). Saewoojeot (salted fermented shrimp) is commonly offered as a condiment to season the soup to taste. Other possible additions include buchu kimchi (garlic chive kimchi) and noodles (somyeon). The soup is generally mild in flavor, allowing diners to customize it with the provided condiments. While variations exist, the most common type uses pork broth as a base, distinguishing it from similar soups based on beef or other meats. Dwaeji gukbap is often consumed as a hearty and comforting meal, particularly during colder weather.