Best Gukbap in Seoul: where to eat it and how

What is Gukbap?

Gukbap literally means “soup rice”: a bowl of long-simmered broth served with rice, either already in the soup or on the side to tip in yourself, plus a few side dishes. The broth depends on the shop — pork bone (dwaeji gukbap, Busan's signature), blood sausage (sundae gukbap), beef, or bean sprouts (kongnamul gukbap, the classic hangover cure).

What does Gukbap taste like?

Rich, savoury and deliberately under-seasoned so you can make it your own. Pork and sundae versions are milky and meaty, bean sprout gukbap is light and clean, and beef versions are deeper and slightly sweet.

How do you eat Gukbap?

Taste the broth first, then season it with what's on the table: salted shrimp (saeujeot) or salt, chopped garlic chives, and a spoon of spicy dadaegi paste if you like heat. Add the rice, stir it through, and eat it with kimchi and kkakdugi (radish kimchi) on the side.

Where can I eat Gukbap in Seoul?

Everywhere: near markets, bus terminals, office districts and universities, and plenty of shops are open 24 hours. Look for 국밥 on the sign. Busan is the home of dwaeji gukbap, but Seoul has many good shops.

Good to know

• ●One of the easiest solo meals in Korea: counter seats and one-bowl orders are completely normal.
• ●Side dishes like kimchi and kkakdugi are free and refillable — just ask.
• ●Season gradually: saeujeot is very salty.
• ●“Ttaro gukbap” (따로국밥) means the rice comes in a separate bowl.