Hanil Sikdang 한일식당

Hwangdeung-style bibimbap comes to the table already mixed: the rice is warmed in seonji (ox blood) broth several times and tossed with the sauce in the kitchen. Raw hanwoo cow beef and vegetables go on top, and there is enough yukhoe that it lasts to the final spoonful. The seonji soup alongside is not the red hangover kind but a clear broth scented with ginger.