[Busan] Morning Dwaeji Gukbap at Eom Yong Baek: Raising the “Ideal” Clear Pork Soup

Morning of day three in Busan. We went back to Eom Yong Baek, where we had grilled pork the night before — this time for the dish on the sign. A restaurant that advertises the “ideal dwaeji gukbap” does not get to send me home without a verdict.

A Clear Broth You Raise Yourself

The gukbap arrived looking nothing like the cloudy pork soup I had imagined: rice resting in a perfectly clear, composed pork broth. The first spoonful, frankly, is mild. Then you realize this is not a finished dish but raw material. Add kimchi, scoop the meat, stir in the condiments, and the salt and umami build layer by layer. At some point I stopped talking entirely and simply ate until the bowl was empty.

The Supporting Cast: Suyuk and Soy Noodles

On the side: a platter of suyuk — boiled pork, gently seasoned so the meat’s own sweetness leads — and kanjang guksu, thin warm noodles in a soy broth that works as a palate cleanser. Alternating between them and the soup, I kept circling back for one more spoonful. A very good morning’s work.

Notes from the Day

• Eom Yong Baek Haeundae specializes in dwaeji gukbap (pork and rice soup) and opens in the morning, making it a solid breakfast option (check hours before visiting).
• The broth is the clear type, not milky. It starts mild by design — build it up with kimchi, meat, and condiments as you go.
• The suyuk (boiled pork) platter and kanjang guksu (soy-broth noodles) make popular companions.
• Our previous night’s grilled-pork dinner at the same place is here — same restaurant, entirely different face.

Breakfast done, we drive north to Gyeongju — the thousand-year capital of the Silla kingdom.

Visited in August 2026. Prices and details are as of my visit.