Hangari Sujebi 항아리 수제비

The broth is clear, made from dried seafood and seasoned with traditional soy sauce, rather than thickened with potato and vegetables. The room holds four or five tables on a lane near Sin-Dobong Market. Sujebi is hand-torn wheat dough simmered in soup; the pieces here are pulled thin, and chili seasoning comes on the side so the plain broth gets tasted first.