Korean Winter Travel: 9 Must-Try Hot Gukbap Dishes
Gukbap is one of Korea's most beloved traditional dishes. While it's enjoyed year-round, there's something special about savoring a steaming bowl when the cold wind blows. This hearty soup-rice combination has long been considered comfort food for the working class—perfect for unwinding after a long day with a glass of soju and a satisfying dinner.
Despite Korea's relatively small size, its diverse geography of mountains, basins, and coastlines creates remarkable regional variations in cuisine. Each area has developed its own unique style of gukbap, showcasing different flavors and ingredients that reflect local traditions.
Let's embark on a culinary journey through Korea's regional gukbap specialties.
Understanding Korean Soup Culture
Before diving into specific regional dishes, it's helpful to understand Korean soup terminology. Korean cuisine features broth in almost every meal, and the names change based on subtle differences in preparation and serving style.
Take kimchi dishes, for example. You'll find kimchi jjigae (stew), kimchi-guk (soup), and kimchi jeongol (hot pot). While jjigae and jeongol are quite similar, there are nuances. Kimchi jjigae combines kimchi, tofu, and meat, all boiled together and served with rice. Kimchi jeongol uses a pre-made broth simmered with meat and vegetables over a long period, then cooked with kimchi in a larger pot—closer to what we might call a refined dish.
You'll also encounter dishes ending in "guk" (soup) or "tang" (hot soup). Tang specifically refers to hot soup. Historically, when rice became cold and hard to eat, people would add it to hot soup, allowing the flavors to meld together. This practice gave birth to the term "gukbap"—literally "soup-rice."
Some distinctions are made based on the serving vessel or other factors, but honestly, even many Koreans who aren't food experts can't tell you the precise differences. The reality is simpler: when you eat these dishes in winter, they all warm you up and lift your spirits. They're quite similar in essence.
That's why this guide treats traditional regional gukbap alongside dishes ending in "tang"—because Koreans enjoy them all without distinction. It's perfectly natural to hear someone say, "What should we have for lunch today? It's gotten really cold... should we go for seolleongtang or dwaeji-gukbap?"
Regional Gukbap Specialties Across Korea
1. Seoul: Seolleongtang and More
Seoul's signature soup dish is seolleongtang, made by slow-simmering beef bones for hours to extract maximum flavor and nutrition, then serving it with meat. The capital also boasts other popular dishes like somyeori-gukbap (ox head soup), Yangpyeong haejangguk (hangover soup), and sundae-gukbap (blood sausage soup). One dish that's particularly hard to find outside Seoul is dakkgomtang (chicken soup).
With its large population extending into the surrounding Gyeonggi Province, Seoul boasts several famous gukbap varieties. As people from different regions moved to Seoul and opened restaurants, you can now sample regional specialties from across the country.
Interestingly, Busan's famous dwaeji-gukbap (pork soup) has repeatedly failed when transplanted to Seoul. The challenge lies in eliminating the distinctive pork odor that some find unpleasant. However, nowadays you can occasionally spot dwaeji-gukbap restaurants even in Seoul.
2. Daejeon: Tofu Specialties
Daejeon is renowned for its tofu dishes, particularly dubu-jeongol (tofu hot pot) with a slightly spicy flavor that's absolutely delicious. While jeongol is traditionally made in a large pot with plenty of broth, Daejeon's version is prepared more like a jjigae (stew) with considerably less broth.
3. Jeonju, Jeollabuk-do: Kongnamul-Gukbap
Kongnamul-gukbap (bean sprout soup) is Jeonju's claim to fame. The city's high-quality soybeans have made this dish legendary. Consequently, Jeonju is also famous for tofu and kongguksu (cold soy milk noodles).
Most Korean gukbap dishes are excellent for relieving hangovers, but Jeonju's kongnamul-gukbap is especially effective. It has spread nationwide and can be enjoyed anywhere in Korea.
4. Namwon, Jeollabuk-do: Chueotang
Chueotang (loach soup) is Namwon's specialty. "Chueo" literally means "autumn meat" because loach reaches peak flavor and nutrition in fall. This popular dish has spread across the country, with specialty restaurants found everywhere.
If you try chueotang in Busan, you'll face an important decision: whether to add "sancho-garu" (Sichuan pepper powder). This condiment is uniquely used in Busan's version and divides opinion sharply.
5. Gwangju and Damyang: Gomtang and Changpyeong-Gukbap
Gwangju is famous for its gomtang (beef bone soup). The city has long been celebrated for delicious food and generous portions. Nearby Damyang features Changpyeong-gukbap, designated as culinary cultural heritage. This traditional market-style gukbap originated near an old pig slaughterhouse, featuring various cuts of pork in a clear, savory broth.
6. Busan: Dwaeji-Gukbap
While Miryang claims to be the birthplace, dwaeji-gukbap (pork soup) developed fully in Busan and is now considered a Busan specialty. Some restaurants serve clear broth, while others simmer bones for hours to achieve deep, rich flavors. Visitors from other regions tend to prefer the clear-broth version.
As a coastal city, Busan also excels at seafood soups, with daegu-tang (cod soup) and bokguk (pufferfish soup) popular year-round.
7. Daegu: Seonji-Gukbap
Seonji-gukbap (blood cake soup) is Daegu's specialty. The city's inland basin geography creates extreme temperature swings, making food preservation challenging. Among slaughterhouse byproducts, blood requires careful handling and quick consumption. The cold weather naturally led to serving it as hot soup-rice. Daegu is also famous for various chicken dishes, including excellent samgyetang (ginseng chicken soup).
8. Gangwon-do: Somyeori-Gukbap
Somyeori-gukbap (ox head soup) is a Gangwon Province specialty. The region spanning from northern Gyeongsangbuk-do to Gangwon-do is home to many famous Korean beef farms, making this dish particularly renowned. Abai-sundae and sundae-gukbap, both originating from North Korea, are also highly popular.
9. Jeju: Mom-guk
Mom-guk is Jeju Island's signature dish. As an island surrounded by sea, Jeju is famous for seafood. This soup combines mojaban (a type of seaweed) with pork, creating an exquisite blend of land and sea flavors.
Why Gukbap is Korea's Fast Food
Think of gukbap as Korea's original fast food. Large pots continuously simmer with broths made from various vegetables, meat, and bones. It's nutritious, delicious, and served quickly. Each region uses local ingredients to create their distinctive versions, but they all share something special: warmth and hospitality.
Tips for Choosing a Gukbap Restaurant
When selecting a gukbap restaurant in Korea, keep these tips in mind:
- Chain restaurants are reliable – You can expect at least an 80% satisfaction rate, which is why many Koreans choose them.
- Stick to downtown locations – Urban restaurants tend to maintain better quality.
- Choose specialists – Look for restaurants focusing on one or two dishes, like "Dwaeji-Gukbap Specialty" or "Chueotang Specialty."
- Don't be shy to ask – Try saying "How do you eat this?" (In Korean: "Eotteoke meokneun geoyeeo?")
- Know your garnishes – Kongnamul-gukbap comes with a raw egg. Mix it into the soup for added nutrition, hangover relief, and flavor.
Your Turn to Explore
Which region's gukbap have you tried?
Which one would you like to taste?
Share your experiences in the comments below!