How to pronounce Dwaeji-gukbap

Dwaeji-gukbap is written 돼지국밥 where it comes from. In the International Phonetic Alphabet it is /twɛ.dʑi.ɡuk̚.p͈ap̚/. In plain English letters that is DWEH-jee-gook-bahp, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Dwaeji-gukbap?

Dwaeji-gukbap is a soup or stew of South Korea. Where it comes from: Busan. People usually eat it for breakfast, at lunch or dinner and late at night. Its main ingredients are pork and rice. It tastes savory and rich.

Where Dwaeji-gukbap comes from

Dwaeji-gukbap is one of 45 signature dishes of South Korea on this map.

• Milmyeon 밀면 · Noodles & pasta · Busan

  Milmyeon, "wheat noodles", is a cold noodle dish that began in Busan as a southern take on naengmyeon, the buckwheat noodles of the north.

• Kimchi 김치 · Snack · Korean peninsula

  Koreans have salted vegetables for winter for well over a thousand years, but the red kimchi most people picture is younger: chilli peppers only reached Korea from the Americas around the 16th or 17th century.

• Bibimbap 비빔밥 · Rice dish · Jeonju

  Bibimbap simply means "mixed rice": a bowl of warm rice topped with seasoned vegetables, often beef and an egg, all stirred together with chilli paste just before eating.

• Tteokbokki 떡볶이 · Street food · Seoul

  Tteokbokki started as a court dish: cylinders of rice cake stir-fried with beef and vegetables in soy sauce, recorded in royal kitchens of the Joseon dynasty.

• Seolleongtang 설렁탕 · Soup & stew · Seoul

  Seolleongtang is ox bone soup: leg bones, brisket and other cuts of beef simmered over a low flame for many hours, sometimes a whole day, until the broth turns milky white and cloudy.

• Dak-hanmari 닭한마리 · Soup & stew · Seoul

  Dak-hanmari means "one whole chicken", and that is the dish: a whole chicken in a big pot with potato, spring onion and garlic, boiled at the table.

Food of South Korea

Dishes like Dwaeji-gukbap in other countries

Same type of dish and similar main ingredients as Dwaeji-gukbap:

• Chaogan 炒肝 · Soup & stew · Beijing, China

  Chaogan is a thick Beijing stew of pork liver and pork intestine, seasoned with garlic, vinegar and soy sauce and thickened with starch.

• Nauryz kozhe наурыз көже · Soup & stew · Kazakhstan

  Nauryz kozhe is the dish with which Kazakhs, and Kyrgyz as nooruz kozho, start the new year at Nauryz, the spring festival of Nowruz, for good luck.

• Rössypottu · Soup & stew · Oulu (North Ostrobothnia), Finland

  Rössypottu is a stew from the Oulu region of northern Finland, and locals call it "the pride of Oulu"; it is common elsewhere in the north but little known in the south.

• Erwtensoep · Soup & stew · Whole country, Netherlands

  Erwtensoep, better known as snert, is the Dutch winter pea soup: dried split peas cooked in stock with salted or fatty pork, rookworst and vegetables such as celeriac, leek, carrot, onion and potato, until it is so thick that it is closer to porridge than soup.