Cheongwaok Sadang Jikyeong 청와옥 사당직영점

Milky and free of gamey smell, the broth simmers for 8 hours and then rests for 6, and it arrives with chili paste (dadaegi) already mixed in, so ask for it separately to taste the plain broth first. A self-serve bar holds Cheongyang chilies and onions, with salted shrimp and perilla powder for seasoning. Sundubu-gukbap puts soft tofu in a spicy broth, and an egg stirred in softens it. Yukhoe comes with a yolk to break over the raw beef, and the charcoal-grilled squid has a strong smoky edge. The branch sits between Sadang and Isu stations. Evening waits happen on outdoor benches with tea, and tables in the back room are tightly packed.