Gukbap (국밥) or hot soup rice, is the Korean equivalent of the Chinese 泡饭 or 汤饭. The broth used is usually ox or pork bone soup.

Mustard Seed's rendition of gukbap is a spin on our local favourite, bak kut teh. Niigata rice is topped with sliced pork cooked shabu shabu style. A pork bone broth with garlic is poured into the bowl and the dish is served with a side of picked burdock and fried lard.

We loved the hearty and peppery broth with a subtly sweet dangui after taste that warms the cockles of our heart. Gimme a side of kimchi please next time to go with this!