Eomeoni Daeseongjip 어머니 대성집

Rice arrives already warmed in beef-bone broth, the old torryeom method, topped with beef shredded into thin strands, cabbage greens and thick slabs of seonji (cooked ox blood). The Yongdu-dong shop has served this haejangguk, a hearty hangover soup, since 1967. A spoonful of red seasoning paste sits on top, and a taste of the plain broth before it is stirred in shows how mild and savory the base is. The mixed suyuk platter pairs boiled brisket with beef offal for a table that is drinking, while yukhoe bibimbap, raw beef over rice with sesame oil, covers anyone who wants no soup. Kimchi, sweet radish salad, green chili and salted clams come in separate small dishes.