The popular Korean pork soup restaurant is opening a second outlet at Far East Square. Um Yong Baek serves truly authentic Pork and Rice Soup with exceptional meat, broth and rice. The perfect balance and combination of these three delicious ingredients make their Korean traditional “Dwaeji Gookbob” one of a kind.
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. Busan style broth – It is made by roasting meat from aged pork. You can feel the taste of meat that is light and deeply ingrained in the clear broth that has been boiled for a long time.
Milyang style – It is made from various bones (pork bone, back bone, neck bone, foot, tail, etc.).
You can feel the heavy and soft deep pork bone taste in the thick soup that has been brewed for a long time. Keeping the traditional cooking method in making the Pork and Rice Soup is Um Yong Baek’s essential ideology.