Dwaeji gukbap (돼지국밥) is a South Korean soup especially popular in Busan made with pork, bone broth, etc... The name literally translates to "pork, soup, rice". The preparation of the soup is labor intensive, requiring us to boil over 5 days but resulting in a concentrated, milky white broth.
 
Pork belly is usually served in the white milky broth with the rice in the soup or on the side, depending on one's preference. It is also served with kimchi, minced garlic and chopped spring onions along with other optionals such as red pepper paste and fermented shrimps.