Haejangguk in South Korea - 40 Restaurant Picks | Page 2

Rice arrives already warmed in beef-bone broth, the old torryeom method, topped with beef shredded into thin strands, c…

Off-menu requests are taken in stride: no bean sprouts, extra innards or extra seonji (blood curd). The haenae-tang hol…

It has been a haejangguk house in Suji for a long time, yet most tables start with samgyeopsal. Order the pork belly an…

Stir rice into the sogogi haejangguk and every spoonful drags up blood curd, glass noodles, scallion, bean sprouts and…

Haejangguk, a hangover soup, is served in the morning and seolleongtang after that, one dish at a time, and whatever is…

Only one dish comes out of this kitchen: ppyeo-haejangguk, pork-bone hangover soup, in regular or special size, and reg…

A warm boiled egg reaches the table before the soup, something to peel while you wait. The haenae-teuktang is generous…

The bowl here is Yangpyeong-style seonji haejangguk: long-simmered beef bone broth loaded with congealed ox blood, drie…

The haejangguk is slicked with chili oil and so full of meat, bean sprouts, scallion and offal that the solids rise abo…

This soup house was simmering haejangguk on Beoman-ro before the Bamil village restaurant strip grew up around it. Long…

Beef neck bones, inner cabbage leaves and seonji (congealed blood) simmer in a doenjang-seasoned broth, Seoul-style hae…

A plain neighborhood place in the Ssangyong-dong residential area, it simmers beef leg bones and assorted bones for hou…

The haejangguk (hangover soup) comes spicy, but ask for the seasoning on the side and it arrives as a clear broth inste…

The baek-kimchi, a white kimchi with no chili, is the standout here, and between it and the clean-tasting kkakdugi the…

The haejangguk mixes large pieces of blood curd with tripe, assorted offal, dried radish greens and bean sprouts, and e…

Dried radish greens and chili oil turn the broth deep red, yet it tastes peppery and savory rather than fiery, and neve…