Gukbap — Paris

A gukbap is two things — a broth and a bowl of rice — so it stands or falls entirely on the first. Beef bone, pig's head, cuts of belly: the pot simmers for hours, and what arrives is deliberately under-seasoned, leaving you to add salt, fermented shrimp paste, spring onion and chilli to taste. There is no performance to it. It is eaten quickly, and it has a long-standing reputation for putting a person back together the morning after. This page gathers the Paris addresses that serve it as a speciality. Sometimes the rice comes separately, sometimes already in the bowl; both are correct and neither changes the dish. If you want this late, add the late-night filter, but check the last-order time.