dwaeji-gukbap

Dwaeji-gukbap () is a South Korean soup especially popular in Busan made with pork, soy sauce, miso, rice wine, sesame oil, and bone broth. The name literally translates to "pork, soup, rice". It is served with various side dishes like rice, salted shrimp, onion, noodle, kimchi, garlic, and green peppers, which all can be added to the soup. It originated during the Korean War in the 1950s as poverty food. It eventually grew in popularity. The dish spread from Busan to the rest of the Gyeongsang province and eventually the rest of the country. However, the dish is not well-recognized outside of Korea. Busan has a street named after the dish, where there are dozens of restaurants that serve dwaeji-gukbap. These days it is often eaten while drinking liquor. It is also thought to be beneficial for women recovering from childbirth. The soup is enjoyed all year round (but particularly in winter) and at any time of the day. Many establishments that serve the dish are open from morning to night, with some even open 24 hours.

== History == Historically, the people of Busan made clear soup from meat, and they would commonly add rice to the broth. However, dwaeji-gukbap itself, originated during the 1950s when North Korean refugees fled south during the Korean War. The refugees were unable to afford meat, so they used pork bones discarded by the U.S. military. They may have also used beef. Initially, the dish was simply broth, rice, and meat slices in a single bowl. Over time, the dish was influenced by other regions, as people who arrived from other parts of the country settled in Busan. The salted shrimp that often accompanies the dish originated from the north, whereas the chive salad and spicy seasoning originated in Busan.