Why Is Everyone Talking About This Busan Pork Soup? 👀

#must-tryfood Um Yong Baek: A Taste of Busan’s Dwaeji Gukbap in Singapore If you're looking to try a Korean dish beyond the usual BBQ and fried chicken, dwaeji gukbap is one to know. This Busan specialty combines pork, rice and soup, and it's the dish that Um Yong Baek was built around. The original Um Yong Baek, 엄용백 돼지국밥, opened in Busan in 2018 and specialises in different styles of pork soup and suyuk. Its Singapore outlet at Telok Ayer brings the same Busan-inspired concept here, with the lunch menu centred around gukbap and pork dishes. We went for lunch and tried three dishes. UYB Thick Daejigukbab 🍲 The Thick Daejigukbab was the highlight and the one we'd recommend starting with if you've never had dwaeji gukbap before. The pale, rich pork-bone broth comes with rice, several cuts of pork and chopped chives, giving the bowl plenty of texture without feeling overly complicated. The broth isn't heavily seasoned, and salt and other condiments come separately. Our tip is to taste it first before adding anything, as the pork and bone flavour is what gives the soup its character. It may look a little like tonkotsu at first, but the rice and different cuts of pork make it a very different experience. Ohgyeopsal Sooyuk 🥩 This is boiled pork belly with the skin left on, rather than the grilled pork you might expect from a Korean restaurant. The pork is tender with a soft, slightly gelatinous skin, and comes with chives, garlic, tofu and dipping seasonings. We'd recommend sharing this if you're dining with someone. The accompaniments help balance the richness, and it gives you another way to experience Um Yong Baek's pork-focused cooking. UYB Gomtang 🍲 The Gomtang takes things in a completely different direction, using beef bones and slices of beef instead of pork. The milky-looking broth is rich and savoury, making it a nice contrast to the Thick Daejigukbab. Having both soups together is especially worthwhile if you're curious about the different styles of Korean bone broth. A few things to know If you're specifically coming for the gukbap, go during lunch, when the Telok Ayer outlet focuses on its soup and pork dishes. If you're visiting during a busy lunch period, reservations are worth considering, especially if you're fitting it into a CBD itinerary. For first-timers, start with the Thick Daejigukbab, taste the broth before seasoning it, and consider sharing the Ohgyeopsal Sooyuk so you can try more than one dish. The Telok Ayer outlet is also a short walk from Telok Ayer MRT. Our take What we liked about the meal was getting to try a regional Korean specialty that isn't as commonly found here. The Thick Daejigukbab gave us the clearest taste of Um Yong Baek's Busan roots, while the Ohgyeopsal Sooyuk and Gomtang added two completely different textures and flavours. If you're putting together a Korean food list beyond the usual staples, this is one Busan dish worth adding. 📍 Um Yong Baek, 80/82 Telok Ayer Street, Singapore 048466 🚇 Telok Ayer MRT 🕚 Lunch: 11am–3.30pm | Dinner: 5.30pm–10pm | Closed Sundays #hotdiscussions #localfood #afternoonteatime #citydaytours #travel2026 #thingstodo #myitinerary #couplestrip #singapore #foodietravel