Dwaeji-gukbap

Dwaeji-gukbap, whose name literally means pork, soup, rice, is a South Korean soup especially associated with the city of Busan. Pork bones are boiled for hours to build a broth that can come out cloudy, translucent or clear depending on the ingredients used, and the soup is combined with pork, soy sauce, miso, rice wine and sesame oil, then served with rice and customizable additions such as kimchi, garlic, onions, noodles and salted shrimp. It is said to have originated in Busan during the Korean War in the 1950s, when refugees from the north made use of pork bones discarded by the US military, and it later spread across the Gyeongsang region and then nationally; Busan today has a street lined with restaurants devoted to the dish. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/