Chef Jeong-sun
Soemeori-gukbap (Ox Head Rice Soup)
A winter market bowl made from ox head boiled slowly until the broth turns milky and clean, served with rice, sliced head meat, scallion, salt, and kkakdugi.
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Chef Jeong-sun
Seonji-haejangguk (Ox Blood Hangover Soup)
A Seoul market bowl of beef broth, ugeoji greens, bean sprouts, and soft slices of ox blood, built for cold mornings and tired bodies, with the seonji slipped in late so it stays tender.
Chef Jeong-sun
Pyongyang-onban (Pyongyang Chicken Rice Soup)
Warm rice under clear chicken broth, shredded meat, mushrooms, and a mung-bean pancake, the northern festive bowl carried south by families who left Pyongyang.
Chef Jeong-sun
Sogogi-gukbap (Beef and Rice Soup)
A southern market beef soup built from brisket broth, sweet Korean radish, and rice in the bowl; plain food, carefully seasoned, meant to feed you well.
Chef Jeong-sun
Dwaeji-gukbap (Busan Pork and Rice Soup)
Busan's pork and rice soup, built from blanched bones boiled until the broth turns milky, then finished in each bowl with sliced pork, garlic chives, salted shrimp, and dadaegi.
Chef Jeong-sun
Ppyeo-haejangguk (Pork Spine Hangover Soup)
A deep Korean pork-spine soup with tender meat, ugeoji greens, potatoes, and nutty perilla seed powder, built by cleaning the bones properly before the long simmer begins.
Chef Jeong-sun
Janggukbap (Soy Broth Beef Rice Soup)
A clear beef and soy broth poured over rice, the older face of gukbap: brisket, bones, radish, and careful skimming until the bowl is clean enough to taste each part.
Chef Jeong-sun
Ttaro-gukbap (Daegu Separated Rice Soup)
Daegu's red beef soup with brisket, radish, and scallion, served the stubbornly practical way: soup in one bowl, rice beside it, so the grains stay firm to the last spoonful.
Chef Jeong-sun
Sundae-gukbap (Korean Blood Sausage Rice Soup)
A market-stall pork broth bowl with sliced sundae, tender pork, and rice, skimmed clean and seasoned at the table with saeujeot so the broth tastes deep, not salty.
Chef Jeong-sun
Naejang-gukbap (Pork Offal Rice Soup)
A thrifty market bowl of pork innards scrubbed clean, boiled until tender, and ladled over rice in a pale pork broth with scallion, salted shrimp, and chive muchim.
Chef Jeong-sun
Hwangtae-haejangguk (Dried Pollock Hangover Soup)
A clear, nourishing Korean hangover soup made by tearing dried pollock, toasting it in sesame oil, then simmering it with bean sprouts until the broth turns pale and sweet.
Chef Jeong-sun
Kongnamul-gukbap (Jeonju Bean Sprout Rice Soup)
Jeonju's clear bean sprout rice soup, built on anchovy-kelp broth and salted shrimp, where the whole bowl depends on cooking the sprouts clean and keeping the rice lively.
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