Soonpoong Jeju Haejangguk Hamdeok Branch 제주순풍해장국 함덕점

Stir rice into the sogogi haejangguk and every spoonful drags up blood curd, glass noodles, scallion, bean sprouts and cabbage. The broth is fairly clear until the chili paste goes in and sharpens it, and cracking in a raw egg takes the edge off the heat. Yuk-nae-tang puts yukgaejang and offal soup in one bowl, and with fernbrake and tripe it eats much heavier. The side of tot, a Jeju seaweed, smells of the sea.