Daegeon Myeongga Dwaeji Gukbap 대건명가돼지국밥

The dwaeji gukbap starts from bone stock, milky and thick enough to pass for gomtang, and it arrives unseasoned. Stir in the dadaegi chili paste and it turns spicy and sharp; a pinch of saeujeot salted shrimp adds savoriness instead. The cabbage kimchi on the side is fiery in the style of an old silbi drinking spot, while the radish kkakdugi runs sweet.