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Jinttaengi Gukbap (진땡이국밥)
A longstanding, family-run spot in Waegwan serving deep, 24-hour pork broth and house-made — a true local experience.
GyeongbukKorean Food > Sundae Soup / Gukbap
4.2
(3 reviews)A three-generation, 40-plus-year family spot in Waegwan known for its rich, hand-made and hearty . They simmer a broth for 24 hours using carefully selected sow head meat and offal, then ladle it over rice — all on the menu is made in-house.
Local Tips
- •Broth simmered for 24 hours using selected sow head meat and offal for a deep, savory base
- •Handmade sundae and a wide range of sides (suyuk, jokbal, assorted sundae) — a favorite with locals
- •Open daily 08:00–20:00; no parking on-site so plan to walk, take a taxi, or use takeout
Menu
(내장국밥) — Intestine soup with rice7,500 KRW
Dwaeji (돼지국밥) — Pork soup with rice7,500 KRW
Ttaro (따로국밥) — Broth and rice served separately8,000 KRW
Meori (머리편육) — Sliced pressed head meat13,000 KRW
Modeum (모듬순대) — Assorted (Large)20,000 KRW
Modeum (모듬순대) — Assorted (Medium)15,000 KRW
(수육) — Boiled pork slices (Large)20,000 KRW
(수육) — Boiled pork slices (Medium)15,000 KRW
(순대국밥) — soup with rice7,500 KRW
(아바이순대) — Regional-style (Large)20,000 KRW
(아바이순대) — Regional-style (Medium)15,000 KRW
Yachae Chal- (야채찰순대) — Vegetable & glutinous rice (Large)7,000 KRW
Yachae Chal- (야채찰순대) — Vegetable & glutinous rice (Medium)5,000 KRW
Osori-gamtun (오소리감투) — Slice of pig head meat (cheek/temple area)11,000 KRW
Jokbal (족발) — Braised pig's trotters13,000 KRW
Practical Information
- Category
- Korean Food > Sundae Soup / Gukbap
- Address
- 3, Sijang 1-gil, Waegwan-eup, Chilgok-gun, North Gyeongsang Province
- Operating Hours
- Daily 08:00 ~ 20:00
- Phone
- 054-973-6897
- Facilities
- Takeout,No parking
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Glossary
- Abai Sundae
- A regional sundae from Sokcho, traditionally stuffed and often slightly chewier than typical sundae; 'Abai' is a local dialect word.
- Gukbap
- Literally 'soup with rice' — a hot, filling bowl where rice and soup are served together (or separately in 'ttaro' style).
- Naejang
- Pork entrails or innards — used in naejang gukbap for a deeply savory, slightly chewy texture.
- Pyeonyuk
- Pressed, cooled and sliced boiled meat (commonly from the pork head), served cold as a sharing plate.
- Sundae
- Korean blood sausage made with glass noodles and pork parts; often served sliced, in soup, or as an assorted platter.
- Suyuk
- Tender boiled pork slices served with dipping sauces — a common complement to gukbap.
