Dorijjang 도리짱

In the dakbokkeumtang, a bone-in size-11 chicken simmers in red sauce with potatoes, onion, green onion and small dumplings. Heat comes in three steps: a sweeter mild, a sharper eolkeun, and spicy. Solo diners have a boneless one-person pot with rice included, and there are also gopdoritang with Korean beef intestine and a version with aged kimchi. Ramen or udon noodles go into whatever sauce is left.