Haeiru 해이루

The basic gamjatang, pork-bone stew, has no dried radish greens, just bones and meat stacked high. The meat comes off the bone easily without any toughness, and the broth is rich but finishes clean. The mugeunji version piles in aged kimchi and bean sprouts for a sharper, more refreshing pot. Solo diners can order a single-portion ttukbaegi, an individual earthenware bowl.