Hyeondaeok Jeonju Bonjeom 현대옥 전주본점

On weekends you pull a number and go up to the bean sprout museum on the second floor, where you can sit and watch the call board. The kongnamul-gukbap comes two ways: Nambu Market style has rice warmed by repeated ladles of broth, a mild kick and a poached egg on the side, while the direct-fire style is boiled in an earthenware pot with egg stirred in. Tempting as it is to slide the poached egg into the soup, the house way is to spoon a little broth over it and eat it with laver. Squid added to the bowl, or springy squid or monkfish tempura on the side, gives more to chew. The default rice is small, so top up at the self-serve bar, and use the salted squid to adjust the seasoning.