A Warm Bowl of Gukbap: Savoring the Fading Memories of Traditional Markets

The enticing aroma of delicious food always wafted through traditional markets. 

Among them, one unforgettable dish was a warm bowl of Gukbap. 

A hearty gulp of hot soup with rice would instantly rejuvenate a body tired from exploring the market. 

Unfortunately, it's becoming increasingly difficult to find the vibrant, bustling five-day markets and traditional markets of yesteryear.

Gukbap at the Market: A Fond Scene from Yesteryear

Gukbap has always been a humble yet hearty dish that was an indispensable part of traditional markets. 

The sight of steam rising from a large cauldron and vendors serving Gukbap at a corner of a rural market on market days is etched in many people's memories. 

Served in sturdy brass bowls, Gukbap wasn't just about filling one's stomach; it was a medium for sharing warmth and camaraderie. In particular, the Toryeom method, where hot broth is repeatedly poured over and drained from the rice to keep it warm, is a tradition passed down through generations, symbolizing a comforting, homemade touch.

Vanishing Traditional Markets and Evolving Gukbap Culture

At one time, Moran Market in Seongnam, Gyeonggi Province, held on the 4th and 9th of each month, was a representative five-day market in the metropolitan area, evoking a sense of nostalgia. 

The fragrant scent of sesame oil from the 'Oil Alley' would fill the air, reminding visitors of old market atmospheres. However, with modernization, much of the boisterous and lively market scene has unfortunately disappeared.

Busan's Gupo Market and Daegu's Chilseong Market were also once bustling with people seeking nutritious, restorative dishes. Like these once-famous traditional markets, it's now hard to experience the old-fashioned atmosphere, which has also impacted Gukbap culture.

Regional Variations of Gukbap

Gukbap is a common dish found in almost every region, much like Sundaeguk (blood sausage soup), but each area boasts its own distinct characteristics.

• Daegu Ttarogukbap: As its name suggests, the soup and rice are served separately. This is believed to have originated from a difference in how people preferred to enjoy their soup in the past. 

While today even Sundaeguk can be served with the soup and rice together or separately, the name 'Ttarogukbap' clearly showcases Daegu's unique Gukbap culture.

• Seonjiguk (Blood Sausage Soup): This soup is made with 'seonji,' congealed blood from cows or pigs. Rich in iron, it's known to be beneficial for people with anemia. 

While it can be enjoyed as a standalone soup with dried napa cabbage, it's also a favorite hangover cure for drinkers, especially when combined with tripe or omasum, like in Yangpyeong Haejangguk.

• Gaejangguk (Yukgaejang): Commonly known as 'Yukgaejang,' this hot and spicy soup is widely loved. Despite the name 'Gaejangguk,' which might be misleading, much like how 'Jwi-po' (dried filefish) is made from filefish and not a mammal, Gaejangguk does not contain dog meat; it simply refers to a type of 'Jangguk' (clear soup). 

The correct term is 'Yukgaejang,' and a version made with chicken is called 'Dakgaejang.'

The Fading Taste of the Market, and Our Memories

Though the Gukbap of traditional markets is slowly fading away, it deeply embodies the joys and sorrows and the very essence of the Korean people's lives. 

The rustic yet warm atmosphere of the market and the comforting bowl of Gukbap tasted within it are not just simple food; they are precious memories and cultural heritage.

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What memories do you have of Gukbap from traditional markets? Share your stories in the comments below!