Bukseong Haejangguk 북성해장국

Neck-bone meat piles almost over the rim of the haejangguk, a hangover soup built on long-simmered beef-bone broth with soft cabbage greens. Blood curd comes on its own plate to drop in or eat separately. Stirring in the chili paste and biting into pickled peppers sharpens the broth. The yukgaejang reads more like a clean beef-and-rice soup loaded with green onions, while the gomtang uses the same base with extra brisket to dip in soy sauce. It has opened from early morning in Bukahyeon-dong for more than 30 years, and the dining room is bright and clean. Takeaway orders are packed with larger portions than the table servings.