Daeseongjip 대성집

Chewy knee cartilage with bits of lean meat still attached gives the doganitang here more than one texture per spoonful. The shop has simmered it for years across the road from Dongnimmun and the Seodaemun Prison History Hall, and the broth is pale and clean. The regular bowl already carries plenty of cartilage, so the large is rarely needed. Kimchi, radish kimchi and garlic pickled in gochujang come on the side. Weekend lunch means a physical line with no ticket system, but turnover is quick and about 20 minutes usually gets you in.