Jungang Haejang 중앙해장

As the gopchang jeongol boils, fat and beefy flavor from the intestines melt into the red broth, the napa cabbage turns sweet, and crown daisy adds a green note at the end. A medium pot feeds two, finished with udon noodles or fried rice with kimchi, seaweed and sesame oil. Solo diners get individual bowls instead: clear beef haejangguk, naejangtang with offal, or ox-foot soup.