Park Makrye Cheongjindong Haejangguk 박막례청진동해장국

Yang-seonji haejangguk, the house hangover soup, holds both beef tripe and congealed ox blood under a layer of bean sprouts, and portions are unusually large. The tripe stays springy along its ridged surface while the blood breaks apart softly and soaks up the broth. Raw garlic on the side tempers the organ-meat aroma, and chopped cheongyang chili spreads heat through the whole bowl. Pieces of tripe or meat are lifted out and dipped in mustard sauce. There is also seonji-guk with blood only, and ppyeo haejangguk, a bone soup to pick the meat from.