Gamnamujip 감나무집

Gamja ongsimi arrives in a crock-shaped bowl that stays hot until you reach the bottom. The potato dumplings are grated and shaped by hand, chewier than flour sujebi, in a thick broth with a chili kick, much like kalguksu soup. The squid sundae on the side has a strong pepper note, and some days it runs out before you can order it. Takeout isn't offered.