When it comes to Korean cuisine in Singapore, the usual suspects such as bibimbap and kimchi pancakes often steal the spotlight. But that’s not the case at Um Yong Baek, a renowned Korean restaurant tucked away in the vibrant Telok Ayer area, that specializes in a lesser-known gem: Korean pork and soup rice. While the name might not ring a bell for many locals, Um Yong Baek has garnered recognition in Korea through numerous publications and TV shows.

Securing a table here is no easy feat. I, too, faced disappointment multiple times. Undeterred, I persisted, and on my third attempt, with a friend queueing ahead of opening hours, we finally secured a spot. They say third time’s a charm, and indeed it was!

The origins of Korean pork and rice soup, known as Dwaeji Gukbap, trace back to the Korean War. In times of scarcity, maximizing available resources was essential, and boiling pork bones for an extended period became a way to extract flavour and nutrients. Today, it has become a beloved local dish, especially in Busan.

It’s important to note that the dishes mentioned in this review are only available during lunch, and the restaurant has a separate dinner menu. During lunch hours, the star of the show is the steaming bowls of D...