Gukbap and haejangguk

Gukbap comes in many varieties depending on the broth. Pork bone based pork gukbap and sundae gukbap, beef based sumeori gukbap and market-style beef gukbap, bean sprout gukbap, oyster gukbap and seonji haejangguk with congealed ox blood are some of the best known. Each region has its favorites, which makes trying local gukbap part of the fun of travel.

Ttaro gukbap means gukbap served with the soup and rice in separate bowls instead of combined. Daegu's version is well known, typically a spicy beef soup with green onions and chili flakes served alongside a bowl of rice. You decide how much rice to add, which is the point of the dish.

Toryeom is a technique of warming rice or noodles in a bowl by pouring hot broth over them several times and draining it back off. It lets the rice soak up the flavor evenly and brings the bowl to a comfortable eating temperature. Today, some restaurants still do toryeom while others serve the rice separately.

Sundae gukbap is a pork bone broth filled with Korean blood sausage, head meat and offal, served with rice. Diners often season it themselves with ground perilla seeds, spicy paste or salted shrimp. If you are not used to offal, ask whether you can order it with meat only.

At many gukbap restaurants, the broth comes fairly mild, and salt, salted shrimp and spicy paste are left on the table so you can season it yourself. Taste the broth first, then add a little at a time. Adding too much at once can quickly make it too salty or spicy.

Dadaegi is a spicy seasoning paste made from chili flakes mixed with garlic and soy sauce or salt, stirred into the broth to make it hot. Every restaurant makes it differently, so start with a small amount and taste. If you do not handle spice well, the soup is still delicious without it.

Haejangguk takes its name from haejang, meaning to soothe the stomach the morning after drinking. Versions include ox blood soup, pork bone soup, bean sprout soup and dried pollock soup, and many people eat them simply as a hearty meal with no drinking involved. It is not a proven hangover cure, and heavy drinking is best avoided.

Seonji is congealed ox blood, with a soft, jelly-like texture. It is mainly used in soups such as seonji haejangguk. If it is unfamiliar to you, ask whether it can be left out when you order. Some restaurants are happy to do that.

Both are spicy stews of pork backbone with dried radish greens and ground perilla seeds, so they taste similar. Ppyeo haejangguk usually comes in an individual earthenware bowl with rice, while gamjatang is cooked in a large pot, often with potatoes, and shared by the table like a hot pot.

You can tip the rice into the soup or eat spoonfuls of rice and broth in turn. There is no fixed rule, and people have different preferences. Kkakdugi or kimchi go well with it, and since earthenware bowls stay very hot, move some into a small dish to cool as you eat.

Jangteo gukbap is named after the beef rice soup once cooked in big cauldrons and sold on market days in country towns. It is usually a spicy broth with beef, green onions, radish and chili flakes. Quick and filling, it has long been loved as an everyday meal for ordinary people.

Gul gukbap is rice in a clear oyster broth that tastes clean and briny. Garlic chives, tofu or seaweed are often added, and it is especially popular in winter, which is widely thought of as oyster season. Avoid it if you have a shellfish allergy, and make sure the oysters are fully cooked.

Kkakdugi and napa cabbage kimchi are standard, and many places also serve raw onion, green chili, ssamjang and salted shrimp. Pork gukbap restaurants often add seasoned garlic chives. Refills are usually available, and many restaurants have a self-service corner where you can help yourself.

Sumeori gukbap is made by slowly simmering beef head meat and bones into a rich broth, then serving it with sliced head meat over rice. The broth is deep and the meat tender, finished with plenty of green onions and seasoned with salt. Several regions, including parts of Gyeonggi Province, are known for it.

When pork bones are boiled hard for many hours, collagen and fat from the bones and meat dissolve and blend into the liquid, turning it milky and rich. Some restaurants simmer it long for a dense broth, while others use mostly meat for a clearer soup, so styles vary even under the same name.

Most gukbap broths are made from pork or beef bones and meat, so they usually do not fit vegetarian or halal diets. Even bean sprout or oyster gukbap may use anchovy, seafood or meat stock. Always ask the restaurant about the ingredients and the broth.

A ttukbaegi is a thick earthenware bowl that holds heat for a long time, so the soup stays hot to the last spoonful. It is often served still bubbling, which makes it easy to burn your mouth or hands. If you are with children, scoop some out to cool, and never grab the bowl with bare hands.

Bugeoguk is a clear soup made by shredding bugeo, dried pollock, sautéing it in sesame oil and simmering it with egg, radish, tofu and green onion. It tastes clean and mild, and while it is known as a haejangguk, many people also eat it simply as breakfast. Skip it if you have a fish allergy.

Gukbap can be served almost instantly from broth kept hot in a big pot, and one bowl is filling on its own. It is known to have long been a convenient meal for travelers and traders at markets and roadside inns. Today it is still a favorite when someone wants a quick, satisfying meal alone.

Kongnamul haejangguk is rice in a refreshing bean sprout broth, served either mild or spicy. Depending on the restaurant, a raw or poached egg may come on the side to stir into the soup or eat with seasoned seaweed. If you are unsure, just follow what the staff suggest.