Based on one serving (600g) of pork soup, approximately 455 kcal<\/a>, based on 1 serving (600g) of Sundaegukbap, approximately 448 kcal<\/a>. It varies depending on the composition of the ingredients, and the higher the proportion of offal, the higher the calorie content tends to be.<\/p>\n<\/div>\n\n\n\n index<\/p>\n <\/div><\/p>\n\n\n\n The two dishes have different origins. Busan pork soup is a regional dish connected to the specific historical event of the Korean War, whereas sundae soup is a national dish that grew out of the working-class culture of traditional markets across the country.<\/p>\n\n\n\n Busan pork soup<\/strong>The most widely known theory regarding its origin is the Korean War refugee theory. The story goes that it began in the 1950s when refugees from the North settled in Busan and started making a broth in the style of Seolleongtang using pork bones and by-products, which were easier to obtain, instead of beef bones.<\/p>\n\n\n\n It is said that while there was a culture of eating pork on a daily basis in North Korea, there was quite a prevailing atmosphere of aversion to pork in South Korea at the time.<\/p>\n\n\n\n Meanwhile, there is also a theory regarding its origin in Miryang. Records indicate that pork soup was sold at the Muan market in Miryang starting around 1938, raising the possibility that a similar dish already existed in the Gyeongnam region prior to the arrival of refugees. Busan and Miryang are geographically close and engaged in active exchanges. The fact that the name "Miryang Pork Soup" is still commonly seen in Busan today is a trace of this history.<\/p>\n\n\n\n The view that the two origins influenced each other in different directions and eventually settled into the current Busan pork soup is currently the most reasonable.<\/p>\n\n\n\n Based solely on documentary records, Sundaeguk comes first. In 1924, Lee Yong-gi Joseon Musang Sinsik Yori Jebeop<\/span>The name \u201cSundae-guk\u201d already appeared, and there is also a related record in a 1931 Dong-A Ilbo article.<\/p>\n\n\n\n However, looking into the details reveals something interesting. The sundaeguk of that time was a soup made by boiling offal and dried cabbage in water in which pork had been boiled, and it was not the form containing sundae stuffed into intestines that we imagine today.<\/p>\n<\/div>\n\n\n\n The first recorded appearance of Sundaeguk in a form nearly identical to today's is in Son Jeong-gyu's *Our Food* from 1946. It is a dish made by stuffing pig intestines with blood, glutinous rice, and mung bean sprouts, boiling them, and then cutting the meat into pieces to eat in the broth. Pork belly soup<\/span>It is recorded under the name.<\/p>\n\n\n\n So, what is the relationship between these two dishes? Currently, there are no direct records to support whether Dwaeji-gukbap originated first and Sundae-gukbap branched off from it, or vice versa. It is more accurate to view them as having evolved in their respective directions, sharing a common root in a long-standing culinary culture of utilizing every last part of a pig.<\/p>\n\n\n\n There is an interesting paradox. It is said that Busan pork soup during the early days of the refugee movement originated as a dish utilizing pork offal.<\/p>\n\n\n\n However, currently, the sundae gukbap of Seoul and Gyeonggi includes more offal, while Busan pork gukbap has established itself as being primarily lean meat. The records do not clearly indicate when or why this reversal occurred.<\/p>\n\n\n\n It is inferred that factors such as increased accessibility to lean meat alongside economic growth and the preference for the clean broth characteristic of the Gyeongnam region may have had an influence, but it is difficult to conclude definitively.<\/p>\n\n\n\n The biggest difference between the two types of gukbap ultimately lies in what goes inside the bowl. Since many establishments primarily use pork bone broth as a base, they look similar on the outside. However, a change in the solid ingredients can alter the very nature of the broth.<\/p>\n\n\n\n Of course, there are no fixed rules saying that pork soup must be this way or blood sausage soup must be that way. While these elements can vary depending on the restaurant's style, it is best to understand them as general trends.<\/p>\n\n\n\n mainly used in Busan pork soup Foreleg meat and neck meat<\/strong>This part is rich in umami-producing amino acids and peptides. Since the lean meat itself does not produce as much gelatin as the bones or skin, the broth is relatively light and clean. When beef bones are boiled together, gelatin is added, making the broth milky white and rich, but the flavor profile where the lean meat is the star is maintained.<\/p>\n\n\n\n Playing a key role in Sundaegukbap Head meat<\/strong>The story is different. Pig heads have a complex structure of skin, cartilage, and bone, and their collagen content is incomparably higher than that of ordinary lean meat. The collagen content of pig skin reaches about 301 TP3T, and parts rich in cartilage can be even higher.<\/p>\n\n\n\n As this collagen boils for a long time and converts into gelatin, the broth develops a rich and creamy texture. This is exactly the feeling of it slightly sticking to your lips when you scoop up a spoonful.<\/p>\n\n\n\n When offal such as liver, lungs, and heart is added, another layer of flavor is built up. Offal contains large amounts of heme iron and sulfur-containing compounds, so heating them creates a heavy and complex aroma distinct from lean meat. This aroma is the key to creating the rich and distinctive broth flavor characteristic of sundae gukbap.<\/p>\n\n\n\n As explained above, there are restaurants serving Busan-style pork soup that use pig's head meat, and many that produce a broth with a rich, gelatinous texture that clings to the palate. Conversely, many places serving Seoul-style blood sausage soup also prepare a clear broth.<\/p>\n\n\n\n The more offal is included, the more important it is to manage the gamey smell. In Sundaegukbap Perilla powder<\/strong>This is why it appears so frequently. The nutty and rich fatty flavor of perilla seed powder envelops the distinctive gamey smell of offal and adds weight to the broth.<\/p>\n\n\n\n On the other hand, it is not common to add perilla seed powder to Busan pork soup. Instead Jeongguji<\/strong>It can be considered almost essential. Jeongguji is the Gyeongsang-do dialect word for chives. Chives have a distinctive aroma based on sulfur compounds, and this scent washes away the greasiness from the fat in the lean pork and changes the flavor of the broth.<\/p>\n\n\n\n In Busan, in particular, it has been a long-standing tradition to mix the seasoned chives served as a side dish into the soup. The moment the seasoned chives are added to the broth, the aroma changes, effectively completing the bowl of soup.<\/p>\n\n\n\n Traditional Busan pork soup is It is served with the rice mixed in.<\/strong>. The earthenware pot contains rice and meat that have already been soaked in broth, topped with red chili paste. All the customer has to do is stir the chili paste with a spoon, add seasoned chives according to their preference, and season with salted shrimp paste.<\/p>\n\n\n\n Adding seasoned chives to gukbap is a culture unique to Busan. As the strongly seasoned chives dissolve within the broth, the aroma and flavor change once again. Salted shrimp paste is used not only to adjust the seasoning but also as a dipping sauce for pork. Nowadays, depending on preference, the spicy seasoning paste and rice are served separately. Separate rice soup<\/span> There are also many forms.<\/p>\n\n\n\n It is also a unique sight of pork soup restaurants serving thin noodles as a side dish. This is known to be a trace of the mixed grain consumption promotion campaign in 1969, when the government mandated that all restaurants mix at least 251 TP3 T of barley or wheat flour.<\/p>\n\n\n\n At the time, gukbap restaurants served thin noodles alongside the soup to reduce the proportion of rice, and ordinary people filled their stomachs with the noodles. This practice remained as a culture even after the policy was abolished and continues to this day. Eating the noodles mixed into the broth offers a different kind of enjoyment.<\/p>\n\n\n\n Toryeom<\/strong>\u6e6f\u5ec9<\/span>This is a cooking technique that involves repeatedly pouring and draining hot broth into a bowl to adjust the temperature of the rice. The scene of staff moving ladles back and forth in front of the kitchen at a Busan pork soup restaurant is exactly this. While it may appear to be simply warming up the rice, there is a reason behind it for the sake of flavor.<\/p>\n\n\n\n If you mix freshly cooked hot rice directly into the broth, the starch on the surface dissolves excessively, making the broth cloudy and causing the rice grains to mushy quickly. On the other hand, rice that has been slightly cooled retains its starch after it has hardened, so the chewy texture of the grains remains intact even after being mixed with broth. The heat from the broth permeates evenly, creating a temperature where the rice and soup blend together as one.<\/p>\n\n\n\n It was also a method optimized for workers who had to eat quickly and return to work. If it was too hot, it was inedible, and if served cooled, it wouldn't be gukbap.<\/p>\n\n\n\n This method is not commonly used for Sundaegukbap. It is generally served by boiling the broth and ingredients directly in an earthenware pot, or by serving the rice and soup separately.<\/p>\n\n\n\n While there are occasionally restaurants like Hwamok Sundaeguk that serve the soup using the toryeom method, it has not become a cultural norm like Busan Dwaejigukbap. This is also influenced by the fact that ingredients such as sundae and offal are prone to losing their texture if heated for too long.<\/p>\n\n\n\n To add my own thoughts here, during the toryeom process, the starch from the rice gradually dissolves into the broth, creating a subtle thickening of the broth itself. When starch is added to a light broth dominated by lean meat, it feels as though the flavor clings to the broth better.<\/p>\n\n\n\n Although it hasn't been officially confirmed, isn't it possible that toryeom played a role in perfecting the texture of the broth, going beyond simply being a technique for adjusting the temperature?<\/p>\n\n\n\n Conversely, in Sundaegukbap, the collagen from the pig's head meat and perilla seed powder already create significant thickness and weight in the broth. In other words, there was no need to add starch through the process of pouring hot broth over the meat. Considering that the two types of soup have perfected their broth density in different ways, the presence or absence of this practice does not feel like a coincidence.<\/p>\n\n\n\n Sundaegukbap is mostly Rice and soup served separately<\/strong>The soup is served in an earthenware pot, and a separate bowl of rice is provided. The diner mixes the rice into the soup or eats it separately. It is a method where the diner customizes the dish to their taste by adding perilla powder and chili paste themselves.<\/p>\n\n\n\n There are also stylistic differences depending on the region. In the Jeonbuk area, many restaurants add the seasoning paste beforehand and boil it, resulting in a broth that is red and spicy. In the Jeonnam area, however, the broth is often clear. In Seoul and Gyeonggi, it is common to serve a milky broth with the seasoning paste served separately. Depending on the region, perilla seed powder is sometimes dissolved into the broth from the start, while in other cases, it is served in a separate bowl for the customer to adjust the amount.<\/p>\n\n\n\n In Busan, too, a mixture of sundae and offal Mixed rice soup<\/span>There is also Modum Gukbap. However, even with the same name, Busan\u2019s Seokseok Gukbap and Seoul\u2019s Sundae Gukbap have different atmospheres. The broth base is different, the way the seasoning is adjusted is different, and the side dishes served at the table are different.<\/p>\n\n\n\n There are no rules saying that pork soup must be this way and blood sausage soup must be that way. Even now, the ratio of broth ingredients, the composition of solid ingredients, and the method of seasoning vary from restaurant to restaurant.<\/p>\n\n\n\n As you move further out of Gyeongsang Province, the boundary between pork soup and blood sausage soup becomes blurred. The further north you go from Gyeongnam, the rarer lean meat soups become, and the dishes shift toward broth-based soups containing offal and blood sausage.<\/p>\n\n\n\n Nevertheless, there are distinct trends. Busan pork soup features lean meat as its centerpiece, utilizes a cooking method called toryeom, and has a culture of seasoning with chives and salted shrimp paste. Sundae soup, on the other hand, centers on offal and pig's head meat, includes perilla seed powder, and is typically served with the rice and soup separately. These differences are the reason for the distinct flavors experienced within a single bowl.<\/p>\n\n\n\n Both gukbap dishes originated from the same spirit of using an entire pig without waste. They differed in which parts were used and how, and that divergence created the two dishes we see today. It is impossible to say which is better. It is a matter of preference, the mood of the day, and the bowl placed before you.<\/p>\n\n\n\n Even within Busan pork soup, there are milky white broth styles and clear lean meat broth styles, and the taste varies further depending on the type and combination of bones. We plan to discuss these differences separately.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":" Both Dwaeji-gukbap and Sundae-gukbap are made by mixing rice into a pork broth\u2026<\/p>","protected":false},"author":1,"featured_media":3833,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[39],"tags":[],"class_list":["post-3809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/3809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=3809"}],"version-history":[{"count":13,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/3809\/revisions"}],"predecessor-version":[{"id":3832,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/3809\/revisions\/3832"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/3833"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=3809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=3809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=3809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Where did pork soup and blood sausage soup originate?<\/h2>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/06\/\ub3fc\uc9c0\uad6d\ubc25-\uc21c\ub300\uad6d\ubc25-scaled.jpg\")
<\/figure>\n\n\n\nPork soup with rice or blood sausage soup with rice, who came first?<\/h3>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/06\/\ube44\ubd09\uc2dd\ub2f9-\uac70\ub9ac-1-scaled.jpg\")
<\/figure>\n\n\n\nThe difference between pork soup and blood sausage soup<\/h2>\n\n\n\n
\n\n
item<\/th> Pork soup with rice<\/th> Sundaegukbap<\/th><\/tr>\n<\/thead>\n \n Main ingredients<\/td>\n Lean meat mainly consisting of foreleg and neck meat<\/td>\n Sundae + pig's head meat + offal such as liver, lungs, and osori gamtu<\/td>\n<\/tr>\n \n Broth personality<\/td>\n Clean and savory lean meat flavor<\/td>\n Rich in collagen, with a rich and heavy taste<\/td>\n<\/tr>\n \n spices<\/td>\n chives\n Perilla powder<\/td>\n<\/tr>\n \n Provision type<\/td>\n Served by mixing rice into the broth, toryeom (traditional standard)<\/td>\n Rice and soup are typically served separately.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n If the ingredients are different, the broth is different too.<\/h3>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/06\/\ub3fc\uc9c0\uad6d\ubc25-\uc721\uc218-scaled.jpg\")
<\/figure>\n\n\n\nChives and perilla powder<\/h4>\n\n\n\n
Toryeom and Ttaro-gukbap<\/h3>\n\n\n\n
Busan pork soup table setting<\/h4>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/06\/\ub3fc\uc9c0\uad6d\ubc25-\uc18c\uba74-1-scaled.jpg\")
<\/figure>\n\n\n\nToryeom<\/h4>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/06\/4bcd391c-e98d-48af-9230-e54a7c7cdd13-scaled.jpg\")
<\/figure>\n\n\n\nSundaegukbap meal set<\/h4>\n\n\n\n
Nothing is fixed, there are only tendencies.<\/h2>\n\n\n\n