Gwanghwamun Gukbap 광화문국밥

The pork-bone soup here runs clear enough to see the bottom of the bowl, lightly seasoned and almost free of porky smell, a different thing from the cloudy, fatty Busan-style dwaeji gukbap. Diners who come for a strong pork flavor tend to find it mild. The kkakdugi (cubed radish kimchi) is sharp and savory enough to anchor the meal, with green-onion kimchi and salted squid adding salt and bite. A larger size adds more meat. Naengmyeon (cold noodles) is the chilled alternative, and sundae (blood sausage) or suyuk (boiled pork slices) suit a drinking table. The suyuk is best eaten warm, as it loses appeal once it cools. A long communal table in the middle seats solo diners alongside groups.