Dwaeji Gukbap became my favourite meal after a trip to Busan, and than back home I went to a Korean shops and saw Saeu-jeot, and decided to try making gukbap at home. The broth is not as milky or piping hot like the one I had in Busan but with the correct condiments, it certainly have that similar umami, hearty taste. Paired with homemade banchan like myeolchi bokkeum, sukju-namul, and sigeumchi-namul, along with store-bought kimchi, the variety of flavor combinations is truly remarkable.