Hangari Sujebi Heung-dong Branch 항아리수제비 흥동점

Hangari sujebi, hand-torn dough soup, comes in a deep, thick-walled crock shaped like a hangari jar, which keeps the anchovy broth hot to the last spoonful. Zucchini, onion and beaten egg go into the broth, and because the dough is pulled by hand, thin sheets and thicker edges end up in the same bowl. Seafood kalguksu uses the same style of broth with long, chewy noodles instead, and gimbap rolls round out a short menu.