Ilyeong Yetnal Yangpyeong Haejangguk 일영옛날양평해장국

The seonji, blood curd, comes in big, plentiful pieces that are soft and wobbly rather than firm; even first-timers get through it easily. The Yangpyeong haejangguk also holds chewy cleaned tripe, intestines full of their fatty filling and thick bean sprouts, with almost no gamey smell from the offal. The chili oil tastes more toasty than hot. For a kick, add chili powder separately. Ripe seokbakji radish kimchi arrives in large chunks that you cut yourself.