Kim Jeong-rim Seonji Haejangguk 김정림선지해장국

Only two soups come out of this kitchen: seonji haejangguk and kongnamul gukbap. The first is a red, spicy broth loaded with soft cubes of coagulated ox blood and crunchy bean sprouts; anyone who skips blood orders the bean-sprout rice soup. Kimchi, cubed radish kimchi, seasoned salted shrimp and chopped chili sit on the table so each diner sets the salt and heat. A poached egg is an add-on, not part of the standard bowl.