Cheorwon Yangpyeong Haejangguk 철원양평해장국

Chives come to the table, something most Yangpyeong-style soup houses skip, and they wilt into the hot broth with a fresh green note. On the table, the large bottle is dipping sauce for the offal and the small one is chili oil; a little of the oil gives a cleaner bowl than stirring in the red paste. Yangpyeong haejangguk simmers beef tripe, omasum and seonji (congealed beef blood) in a radish and bean sprout broth, while naejangtang tilts the bowl toward assorted offal.