Pork & Rice soup
Only Lunch (11:00 ~ 15:30)
A truly authentic Pork and Rice Soup requires exceptional meat, broth, and rice.
The perfect balance and combination of these three delicious ingredients make our Korean traditional "Daejigukbab" one of a kind.
Meat
Different cuts of pork are boiled separately with each of their own cooking method for a softer and more delicious taste. The pork used in making the broth is not used as the soup’s pork garnish because it loses its flavor and nutrients.
Broth
Clear Broth - It is made by boiling meat from aged pork.
You can taste the deep, light flavor of meat by adding ginger, green onion, black pepper, and white pepper to the clear, clean broth that has been simmered for a long time.
Thick Broth - It is made from various bones (pork bone, back bone, neck bone, foot, tail, etc.).
You can feel the deep, rich flavor of pork bones, which is rich yet soft, by adding ginger, garlic, and solomon's seal to the white, rich broth that has been simmered for a long time.
Rice
In order to remove starch from the rice and allow the savory broth flavor to permeate through rice, we use a special traditional Korean cooking method.
Keeping the traditional cooking method in making the Pork and Rice Soup is Um Yong Baek’s
essential ideology.