Must-Try Gukbap Restaurants in Busan!

A Must-Visit Restaurant at Gwangalli Beach, Busan!

Busan is originally famous for 'Dwaeji Gukbap' (Pork Rice Soup), but this is 'Dwaeji Gomtang' (Pork Bone Soup)!

Michelin Guide 2024: "Namakjip" at Gwangalli Beach, Busan

Adress >> 1F, 36, Millaksubyeon-ro 17beon-gil, Suyeong-gu, Busan

namakjip inside store

Hi! I'm "Playful". I'm a spoon with a playful expression. Let's go eat something incredibly delicious together!

The interior of the restaurant is very simple and clean. With a half-open kitchen, the food is prepared as soon as you order, and it comes out quickly.

There are eight tables for four people each and four bar-style seats. Although the restaurant isn't large, the distance between the seats is spacious, making it comfortable to dine in.

Order using the tablet on the table

One convenient feature is that you can order directly from your table. Each table is equipped with a tablet where you can select the food you want by touching the screen and then pressing the order button. (Payment is made through a staff member after your meal.) The tables are also equipped with salt, soy sauce, and red pepper powder.

self-serve bar banchan

After ordering your food, if you want to enjoy as much banchan (side dishes) as you'd like, you can use the self-service bar. Small plates are provided, and each section contains different side dishes. There is napa cabbage kimchi, cubed radish kimchi, ssamjang, fresh onions, Cheongyang chili peppers, and garlic. Take only as much as you can eat to avoid waste! The side dishes are slightly spicy, so it's recommended to take a small amount at first to see if you like it, and then get more if you do.

Pork soup and cutlery set on the table

Oh! The food we ordered has arrived! To be honest, I had high expectations because this restaurant was selected for the Michelin Guide. Normally, when I visit Busan, I always eat 'Dwaeji Gukbap' (Pork Rice Soup). However, this place serves 'Dwaeji Gomtang' (Pork Bone Soup), and I was curious about the difference!

Here's a quick note: 'Dwaeji-gukbap' (돼지국밥) and 'Dwaeji-gomtang' (돼지곰탕) are both traditional Korean dishes made primarily with pork, but they have several differences.

Cooking Method and Broth Characteristics:

  • Dwaeji-gukbap: Dwaeji-gukbap is a dish where pork and bones are boiled for a long time to create a rich, somewhat milky broth into which rice is mixed.(Nowadays, rice is often served separately, allowing you to eat it according to your preference.)
    The broth is not clear and has a rich, savory flavor. It contains various cuts of pork and is often served with condiments like salt, pepper, minced garlic, and chopped chili peppers according to individual preferences.
  • Dwaeji-gomtang: Dwaeji-gomtang, on the other hand, is made by boiling pork bones for an extended period to produce a clear, clean-tasting broth. It typically uses pork spine or ribs. The flavor of the broth is deep yet clean.

Ingredients:

  • Dwaeji-gukbap: This dish includes various parts of pork, including the intestines, along with a variety of vegetables like green onions, garlic, and chili peppers to enhance the flavor.
  • Dwaeji-gomtang: Dwaeji-gomtang mainly consists of pork bones and meat, focusing on a simpler set of ingredients to highlight the deep flavor of the broth. 
Both dishes are delicious, but if you prefer a rich and savory broth, Dwaeji-gukbap is the way to go, whereas if you prefer a clean yet deep broth flavor, Dwaeji-gomtang would be the better choice.
A spoonful of pork soup topped with rice and meat
As I took a spoonful, I noticed that the soup was served with rice. The sight of the thin pork slices and moist rice grains made my mouth water. After one bite, I understood why this place was selected for the Michelin Guide.

The pork was incredibly tender, and the rice soaked in the broth was savory with a hint of sweetness. Although the broth was clear, it was lightly seasoned, enhancing the flavors without overpowering them. Served in a ceramic bowl, the temperature was well-maintained, keeping the dish warm for a longer time.
Pork noodles and ceramic bowl
I'll be trying the Pork Noodle Soup. At first glance, it might seem like the only difference from the Pork Bone Soup is the noodles instead of rice. However, I can confidently say that thinking this way would be a big mistake!
I lifted a chopstick of noodles.
Can you feel the chewy texture of the noodles? Since the noodles are thick, a single bite fills your mouth with a rich, savory flavor! It's best to take a big bite rather than eating the noodles little by little—it's truly delicious that way! And if you eat it with some kimchi, ah~ in that moment, you'll feel pure happiness.

Although it looks similar to the Dwaeji Gomtang, I found the broth of the noodle soup to be richer. Perhaps this is due to the wheat flavor from the noodles infusing into the soup. Even as I'm writing this, I want to eat it again!

At 'Namakjip,' I tried their most famous dishes: 'Dwaeji Gomtang' (Pork Bone Soup) and 'Gogi Guksu' (Pork Noodle Soup). They also offer side dishes like water dumplings and boiled pork slices. If you have a big appetite, go ahead and order them, but if you don't eat much, one bowl of either dish will be more than enough.

If you appreciate a clean and savory taste, I highly recommend this place!
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