Beoseotjip 버섯집

Deulkkae beoseot-tang, mushrooms in a nutty perilla-seed broth, tastes like something usually made at home, and the bowl comes loaded with several kinds of mushroom. The shop has cooked mushrooms in the same spot for over ten years, and nearly all its soups are clear. The one spicy exception (eolkeun beoseot-tang) builds on beef-bone broth with a peppery kick, mostly oyster and enoki among four or five varieties. Mushroom bulgogi cooks down with just enough liquid to spoon up at the end. Crisp, cool mung bean sprouts come with the side dishes. The room, 400m from Ttukseom Station, has been enlarged, but the office lunch hour still brings a queue.