Inagyeong Songtan Budaejjigae 이나경송탄부대찌개

Heaps of bean sprouts and green onion, cooked in vegetable stock, keep this Songtan budae jjigae cleaner and less salty than its ham-packed surface suggests. Three processed meats, Spam, sausages and bacon, each keep their own texture, and the Vienna-style sausages carry a smoky note. After the covered pot boils, a spoonful of fresh minced garlic goes in. Eat about half the meat, then add ramyeon sari, instant noodles, to finish. Waits often run about 40 minutes at a weekday lunch and an hour on Saturdays; a remote spot in the queue can be held through Catchtable, and takeout is ready without a wait. The small dining room gets hot in midsummer with every table boiling a pot.