Gyeongju Bakga Gukbap (Togok branch)

Notes

• A restaurant that's been around since all the way back in 1951. It's the living history of Busan dwaeji gukbap itself.
• The dwaeji gukbap is exactly the flavor every Busan person hopes for. There's really nothing to fault.
• It's like the umami of pork racing down the highway, if that makes sense?
• The price is decent too! It feels like the dish is built to be complete as dwaeji gukbap itself, rather than as suyuk-baekban. It reminds me of walking over to eat dwaeji gukbap on mornings when I woke up early.
• Just so you know, the Togok branch used to be the main branch located somewhere else before it relocated here. So this is actually the main branch!
• Heads-up When you eat dwaeji gukbap, don't forget to add saeujeot (salted fermented shrimp) and jeongguji (garlic chives)!! (Skip them and you'll make any Busan native furious.)