Okdongsik has defined its own refined take on dwaeji gukbap, offering a light, clean broth reminiscent of gomtang. Made from the ham and foreleg of native Korean black pigs raised on Jirisan Mountain, the broth is subtle yet elegant in flavor. Using the toryeom method—repeatedly pouring hot broth over the rice—each grain comes alive, enhancing the dish's depth. Paper-thin slices of pork complement the house dipping sauce beautifully. Paired with delicately crafted kimchi dumplings, it’s a comforting and elevated experience. With just 10 seats and only 100 bowls served daily, Okdongsik is quietly exceptional.