Cheongeoram Mangwon 청어람 망원점

Udon noodles come tucked under the small gopchang-jeongol, a beef intestine hot pot sized for two, so no extra noodles are needed. Australian beef intestines and napa cabbage start out in a clear, mild broth that grows richer as the fat renders out of the gopchang the longer it simmers. Staff say the udon and gopchang can be eaten right away, but longtime neighborhood regulars let the pot bubble until the marrow-like fat has melted into the soup. The intestines are soft enough to chew easily, which makes the pot an easy meal with older parents. Even one portion of the closing bokkeumbap, rice fried in the leftover broth, is large, and tables that fill up on the hot pot sometimes leave without it. Groups of five or more must order a large pot with extra gopchang, meals are capped at 90 minutes, and the whole party has to arrive before being seated. It sits a short walk from Mangwon Station, close to Mangwon Market.