Changpyeong Wonjo Sijang Gukbap 창평 원조 시장국밥

The rice is torryeom-style, rinsed repeatedly with hot broth, so the gukbap arrives warm enough to eat right away rather than boiling. Modum-gukbap holds pork head meat, intestines and other cuts in a clear pork broth; naejang-gukbap leans heavier on intestines, and seonji-gukbap adds congealed blood. Wrapping head meat in well-aged kimchi or adding a little salted shrimp cuts the fat. A glass wall shows the kitchen ladling broth and portioning meat. The shop traces back to a grandmother who sold makgeolli and drinking soup at the Changpyeong market in the late 1930s, and it is now run by the third generation.