The thought of warm gukbap naturally comes to mind as it gets colder. A bowl of gukbap with steam rising from it quickly melts away the cold and the shrunken heart. Gukbap varies by region, with different broth flavors and histories, allowing you to fully experience its diverse tastes and stories. Whether it's during travel or a meal in daily life, a bowl of gukbap is a comforting presence that helps you endure the winter.
Gyeonggi Suwon — Cow Head Gukbap
In Suwon, cow head gukbap is loved as a hearty winter meal alongside royal ribs. The broth made from cow head and bone marrow is rich in collagen and protein, making it well-suited for the season when joint and skin dryness becomes severe. The chewy texture of the head meat and the savory broth is popular for satisfying hunger after a stroll around Suwon Hwaseong and Haenggung-dong. However, since it tends to be oily, if you have high cholesterol, it's better to focus on the solid ingredients and control the amount of broth.
Seoul — Seolleongtang
Seolleongtang is a representative gukbap dish of Seoul made by boiling bones and meat for a long time. The broth, rich in amino acids and collagen extracted from bone marrow and various bones, helps boost energy and recover from fatigue during the winter. At the old seolleongtang restaurants in Jongno and Euljiro, you can taste comfort along with the old scenery of modern Seoul. Its mild flavor and low fat content make it easy to digest, making it a good choice for all age groups.
Busan — Pork Gukbap
Busan pork gukbap originated as food that filled the stomachs of refugees and workers, and has now become a 'soul food' symbolizing the city. The broth, made by boiling pork bones and meat, is high in protein and collagen, making it hearty for maintaining body temperature and replenishing energy in the middle of winter. The method of mixing boiled pork and rice in the milky broth, adjusting the taste with spicy sauce, shrimp paste, and chives, is also popular among travelers. Adding the pork gukbap street in Seomyeon, Yeonsan-dong, and Nampo-dong to your itinerary makes for a perfect winter trip in Busan, where the sea breeze and hot broth come together.
Daegu — Tarogukbap
Daegu tarogukbap is a local gukbap named for its method of serving rice and broth separately. The rich broth, based on beef bones and meat, is enhanced with chili oil for a spicy flavor, and one bowl quickly warms up a body that has been stiff in the cold air. Rich in protein and iron, it helps recover from fatigue, and the spicy seasoning aids appetite and digestion in winter, which is also appealing. Enjoying it along with a tour of Seomun Market and the modern alley allows you to experience both Daegu's history and daily life, but be careful to adjust the spiciness and broth quantity.
Jeonbuk Jeonju — Bean Sprout Gukbap
Jeonju bean sprout gukbap has established itself as a 'light yet hearty' breakfast gukbap, representing Jeonju. The crunchy bean sprouts are rich in vitamin C and asparagine, helping with hangover relief and fatigue recovery, while the warm broth comfortably warms the insides during winter. The bean sprout gukbap restaurants around Nambu Market and traditional markets naturally connect with Hanok Village tourism, providing travelers with a hassle-free meal. With low calories and quick digestion, it is a good choice for the day after overeating or late at night.
Jeonnam Naju — Naju Gomtang
Naju gomtang is a gukbap with a mild flavor, with a deep tradition as there are over 100-year-old old restaurants in the gomtang alley. It is characterized by being relatively clear and mild, focusing on brisket and shank rather than regular gomtang. The long-simmered broth is concentrated with protein and minerals, helping with energy recovery and body temperature maintenance in winter, and mixing in rice makes for a hearty meal. If you explore Naju Fortress and the old streets of Yeongsanpo together, you can enjoy a bowl of gomtang along with the unique leisurely winter scenery of Honam.
