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MOO BONG RI KOREAN SOUL
Food
Welcome to MooBongRi in Carrollton, TX!
MooBongRi is Korea’s #1 traditional restaurant franchise, and has been serving authentic and traditional Korean food for over 26 years.
Our passion here at MooBongRi is traditional, true-to-roots Korean soul food: food that has roots as old as our culture and language; food that is honest, hearty and fulfilling; food that has survived and been born of centuries of Korean history to become essential and beloved among Koreans today. Our many years of experience and dedication to the craft of traditional Korean cooking translates to authentic, delicious dining experiences and a true taste of Korean soul food.
Our specialties include traditional Korean sausage, noodle & rice dishes, and our soups & stews made with our signature beef bone broth simmered for over 14 hours. Come visit us here in Carrollton, TX, for a taste of authentic, traditional Korean cuisine! We look forward to serving you!






K-Food Story
Soondae
Traditional Korean Sausage
Soondae (순대) is traditional Korean sausage, dating back to the Goryeo period (918–1392) on the Korean peninsula. Though it has a millennium-long presence in traditional Korean cooking, soondae is a vastly underrated dish outside of Korea. But within Korea, soondae is a popular and beloved dish that has achieved street soul food status today.
Traditionally, soondae was made by steaming cow or pig intestines filled with various ingredients, typically seonji (blood), minced meats, rice and vegetables. For a long time, soondae was considered a rather decadent food prepared and eaten for special occasions, celebrations, and large family gatherings.
After the Korean War, when meat was very scarce throughout the country, dangmyeon (sweet potato glass noodles) was used to replace meat fillings in soondae, and is still a very common soondae filling today. Soondae quickly became a staple, inexpensive snack sold in bunsikjip (snack bars), pojangmacha (street stalls), and markets throughout the country. In Korea today, soondae is an incredibly popular street soul food item, and we hope to spread the appreciation and love for soondae to new audiences here in Carrollton, TX!
A popular variation on soondae is soondae guk: a soup made with rich broth, sliced soondae, vegetables and noodles. It’s a deeply satisfying and comforting dish that can be enjoyed by people of all ages. Learn more about Korea’s love for guk (soups) below!





K-Food Story
Guk, Tang & Jjigae
Soups & Stews
When it comes to Korean comfort & soul food, soup is the main star; Korea is, after all, a nation of broth. Koreans celebrate milestone occasions and celebrations with specific soups – such as miyeokguk (seaweed soup) for new mothers and for birthdays, ddukguk (rice cake soup) for New Year’s Day, galbitang (beef short rib soup) and janchiguksu (festival noodle soup) for weddings. And Korea’s love of soups goes far beyond special occasions; soup is so ubiquitous and essential that most Koreans believe that no dining table is complete without at least one type of soup!
There are several main categories of Korean soups, including hot soups, cold soups, stews and hot pots. Besides cold noodle soups (naengmyeon, which we talk about further below), here at MooBongRi we focus on three main types of hot soups: guk, tang, and jjigae.
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Guk: Korean brothy soup, usually lighter and more brothy with less solid ingredients compared with tang.
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Tang: An elevated genre of Korean soup, featuring a rich bone broth that has been simmered for hours.
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Jjigae: Korean stew; hearty, filling, bold and flavorful.
We make our Korean bone broth the true traditional way, preparing select beef bones and simmering for over 14 hours until the resultant broth is milky-white, with a light and silky mouthfeel and aroma, and incredibly deep and rich flavor. Our broth exemplifies what Koreans love about soup: it is nourishing, nutritious, comforting, healing and rejuvenating. Here at MooBongRi, we truly put our hearts and souls into developing broths and soups that live up to the storied history of Korean traditional comfort food.





K-Food Story
Gukbap
Soup With Rice
Gukbap literally translates to “soup rice” (guk = soup, bap = rice), and refers specifically to Korean hot soups eaten with rice. Gukbaps are a relatively “new” type of traditional Korean cuisine, yet gukbap is a classic comfort meal that is held near and dear to the hearts of Koreans everywhere.
Historically, soups and rice were served separately at dining tables in Korea. But in post-war 1950s Korea, scarcity and necessity gave rise to a common “poor man’s dish”: gukbap. Post-Korean War, food and meat in particular were very rare. Resourceful cooks and chefs throughout the country turned to the beloved Korean staple – soups – to feed many hungry stomachs affordably.
Koreans simmered leftover meat bones for hours to make rich and nutritious broths, added whatever vegetables and other ingredients were available, then added rice to make the soup more filling, and served it as hot as they could to make the soup as appetizing and comforting as possible. To this day, gukbaps are commonly served in ttukbaegi – small Korean earthenware pots – which keep the soup boiling hot even after being served.
Dwaeji gukbap (돼지국밥) is one especially popular dish that rose to prominence during the Korean war. Meaning “pork and rice soup,” dwaeji gukbap originated in Busan as a poverty dish during the war, and in short form spread in popularity to the rest of the country. Though not well known outside of Korea, it is an incredibly popular dish enjoyed everywhere and across all demographics throughout the country today. Dwaeji gukbap is thought to be especially healing and rejuvenating; for example, it is commonly served to women recovering from childbirth. It is also a dish ingrained in Korean drinking and hangover culture: many Koreans eat it while drinking liquor, and/or swear by it as a hangover cure the next day. Dwaeji gukbap is enjoyed all year long, but especially in the winter. Virtually anywhere you go in Korea, you are likely to find a restaurant that serves dwaeji gukbap at all hours of the day or night!





K-Food Story
Naengmyeon
cold noodles
Naengmyeon (meaning “cold noodles”) is a type of Korean cold noodle dish with long, thin and slightly chewy noodles. Naengmyeon noodles can be made from various ingredients, including buckwheat, potatoes, sweet potatoes, arrowroot starch, and kudzu.
Naengmyeon dishes are often easily identifiable by their presentation. Naengmyun is usually served in a large brass or stainless-steel bowl, and includes noodles, a tangy iced broth, julienned cucumbers, sliced Korean pear, thin strips of quick pickled radish, and either a halved boiled egg or slices of cold boiled beef, or both. Spicy mustard sauce (or mustard oil) and a mild vinegar are often provided for diners to season the broth to taste before eating.
One of the most popular types of naengmyeon (called mul naengmyeon, 물 냉면) is a classic summertime dish in Korea today; yet historically, it was a dish enjoyed during the winter. Whichever season you choose to enjoy it in, naengmyeon is always a cheerful, nourishing and delicious meal. Naengmeyon delights the senses with complimentary tastes and sensations, such crisp, cold, chewy, tangy, light, and refreshing – all in one bowl!





K-Food Story
Bibimbap & Deopbap
KOREAN MIXED RICE & rice bowl
Bibimbap (Korean rice bowl): Bibim means "mixing," and bap means “cooked rice.” Bibimbap is a classic Korean dish of a large bowl of fresh steamed rice topped with prepared vegetables, and a fried egg and/or meat are also common additions. The dish is served with gochujang, which the diner is meant to add to the dish according to their own taste, then mix everything together just before eating. In South Korea, the provinces of Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. In 2011, the dish was listed at number 40 on the World's 50 most delicious foods readers' poll compiled by CNN Travel!
Deopbap: Literally meaning “covered rice,” deopbap is a dish of rice topped with a tasty and filling ingredient, commonly stir fried and seasoned meat. It is a casual, one-dish meal that can be made with any type of ingredients that goes well with rice! The full name of the dish is determined by the main ingredient, such as ojingeo (squid) deopbap, jeyuk (spicy pork) deopbap, etc.