{"id":4424,"date":"2026-07-28T23:41:21","date_gmt":"2026-07-28T14:41:21","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=4424"},"modified":"2026-07-28T23:41:25","modified_gmt":"2026-07-28T14:41:25","slug":"hwagae-jangtoe-gookbab","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/hwagae-jangtoe-gookbab\/","title":{"rendered":"[\uacbd\ub0a8\/\ud558\ub3d9] \ud654\uac1c\uc7a5\ud130 \uc61b\ub0a0\uad6d\ubc25 – \ud654\uac1c\uc7a5\ud130 \uc544\uce68\uc744 \uc5ec\ub294 \uad6d\ubc25 \ub9db\uc9d1"},"content":{"rendered":"
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Hwagae Market Old-fashioned Gukbap<\/strong>
At the entrance of Hwagae Market, a gukbap restaurant that has been simmering bones for over thirty years<\/em><\/p>\n

Address: 10 Wontap 1-gil, Hwagae-myeon, Hadong-gun, Gyeongsangnam-do<\/p>\n

Opening Hours: Daily 08:00 \u2013 19:30 (Last order 19:00)<\/p>\n

Phone number: 055-883-2131<\/p>\n

Reservations Available \/ Group Reservations Available \/ Takeout \/ Parking<\/p>\n<\/div>\n\n\n

<\/p>\n\n\n\n

EP. Hwagae Market Old-fashioned Gukbap<\/span> Pork soup with rice<\/span> 2026. 06. 14<\/span> <\/h2><\/summary>\n

Morning of the second day of the Hadong trip
I was looking for my last meal before leaving Hwagae Market.
Originally selling Chamgagegarijang, a local Hadong dish
\u2018I was planning to go to a place called 'Jinseong Matjip', but...
Unlike Naver's information that it opens at 8 AM every day
Since the store was closed, I ended up looking for another restaurant.

Consequently, the freshwater crab stew was before leaving Hadong
I ended up having my last meal at 'Doltim-i Restaurant'.<\/p>\n\n\n\n

Coming back to the point, since I've come all the way to Gyeongnam, wouldn't it be a shame not to eat pork rice soup?.
Gukbap is the perfect dish for breakfast.<\/p>\n\n\n\n

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It has a simple exterior with a wooden sign on the first floor of a brick building.<\/p>\n\n\n\n

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Inside, spacious tables and yellow chairs stand out.
The local residents had already taken their seats.
They kept staring at us, as if they found us fascinating visiting a rural village... lol<\/p>\n\n\n\n

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From old-fashioned sundae gukbap, pork gukbap, pig's head gukbap, sundae gukbap (blood sundae), to freshwater clam soup
We are selling a variety of menu items.
Summer-limited soybean noodle soup is also on sale from early June to September.
Both of us were extremely thirsty for pork soup.
Without hesitation, the most basic Pork soup with rice<\/span>I ordered.
Now that I've left... I'm really, really curious about the sundae at this place.
It seems like the star of this place is the sundae, which is distinguished into the old-fashioned makchang-pi sundae and the blood sundae.<\/p>\n\n\n\n

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A display case filled with tea utensils and plaques on one side of the wall caught my eye.
In Hadong, I noticed that there are quite a few shop owners who also run tea farms or businesses.,<\/p>\n\n\n\n

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Simple side dishes. True to Gyeongsang-do cuisine, they are lightly salty and overflowing with umami.<\/p>\n\n\n\n

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On one side of the table Genpi (Chopi)<\/span> The powder container was placed separately.
Zanthoxylum is found in the Hadong and Gurye areas at the foot of Mt. Jirisan and in Gyeongsang Province.
It is a spice commonly used to remove gamey odors from loach soup or rice soup.
It is known to be similar to Sancho but with a much stronger spiciness.<\/p>\n\n\n\n

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The broth served in an earthenware pot was milky white and thick.
At first, I ate a spoonful plain with just salt, without any seasoning paste.
As a Busan native, I eat pork soup with just salt, without the spicy seasoning paste.
I heard so much nagging about not knowing how to eat it..
However, it is still a shame to add chili paste from the start to such good broth.<\/p>\n\n\n\n

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It is a pork soup style with perilla powder and bean sprouts, which is not a style I particularly prefer, but
The taste was excellent. It feels like the alcohol I drank yesterday is going down completely.<\/p>\n\n\n\n

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The charm of pork soup is the generous amount of pork.
The fact that it contains lean meat rather than head meat makes it unmistakably Gyeongsang-do style pork soup.
The texture is slightly dry, but the rich protein flavor is very pleasant.<\/p>\n\n\n\n

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When I was about halfway through eating, I mixed the seasoning paste into the broth and mixed the rice in whole.
The milky white broth turned reddish, and the flavor became even richer.
It seems that the true flavor of gukbap with spicy seasoning is definitely felt when the rice is mixed in.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

As I was moving on to finishing up, I sprinkled a generous amount of Sichuan pepper powder.
The pungent aroma rises strongly, and the stimulating flavor of the broth is appealing.<\/p>\n\n\n\n

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When we were almost finished with the meal, they served us frozen persimmons as a dessert.
I heard Hadong Daebong persimmons are famous, and now I'm finally getting to taste them. They're super delicious!<\/p>\n\n\n\n

It is neither stimulating nor flashy, but
It was a heartwarming meal, exactly like a local restaurant.
Next time I go to Hwagae Market, I definitely want to try the sundae.
I enjoyed the meal \ud83d\ude42<\/p>\n<\/details>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Hwagae Market Old-fashioned Gukbap. The address of a gukbap restaurant at the entrance of Hwagae Market that has been simmering bones for over thirty years\u2026<\/p>","protected":false},"author":1,"featured_media":4434,"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":[1,76],"tags":[],"class_list":["post-4424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","category-gourmet"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4424","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=4424"}],"version-history":[{"count":2,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4424\/revisions"}],"predecessor-version":[{"id":4442,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4424\/revisions\/4442"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4434"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}