Gwanghwamun Ttukgam 광화문 뚝감

Three large pork neck bones and a whole potato fill each earthenware bowl, and the name Ttukgam is short for ttukbaegi gamjatang, a single-serving pork-bone stew. Perilla leaves stand in for the usual dried cabbage greens, and finely ground perilla seed makes the clear, lightly spicy broth taste nutty.