Welcome to your K-local food trip! Let’s dive into "Dwaejigukbap"—a rich, comforting pork and rice soup that reflects the bold energy of Busan.

"Dwaejigukbap" is a well-loved local dish from Busan, made with a milky pork broth served alongside rice and side dishes. You can mix the rice into the soup or eat it on the side—whatever you prefer. The broth is pre-cooked, so when you order, it’s reheated quickly over high heat, making it a fast and filling meal.

For centuries, "Gukbap"—rice served in hot broth—has been known as the go-to meal for travelers. Merchants and scholars on long journeys would stop at roadside taverns to get something warm and filling. A simple bowl of "Gukbap" was just what they needed to rest and recharge.

After Korea’s industrialization in the 1970s, more pig farms made it easier and cheaper to get quality domestic pork. In Busan, a major port city, the rise of meat-processing plants meant fresh pork and by-products could be used to make rich, flavorful broth. That’s how "dwaejigukbap" grew into a local favorite—something like Korean-style fast food, but also warm and comforting like soul food. Over time, this led to the creation of Busan’s famous "Dwaejigukbap Street."

How about a hot, hearty bowl of "Dwaejigukbap" to feel the flavor and history of this harbor city? It’s a meal that captures the warmth of Busan—one you won’t forget.